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Grilled Green Curry Chicken in Coconut Milk
Grilled green curry chicken in dairy-free coconut milk cream. Juicy chicken breasts marianted in fresh herbs. Paleo, Whole30, Keto grilled chicken recipe!
Course
Dinner, Lunch
Cuisine
Asian, Thai
Keyword
Grilled Green Curry Chicken In Coconut Milk
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
2
servings
Calories
735
kcal
Author
ChihYu Smith
Ingredients
2
boneless skinless chicken breasts
about ½ lb each, the thinner the breast the better
2
tbsp
coconut oil
for pan-fry use
1
lime
Homemade green curry paste: (makes about ½ cup)
2
tsp
sea salt
5
small green chilies
5
small red chilies
Galangal
Thai ginger about 2 inches long, finely sliced (alt. galangal powder or fresh ginger)
3
lemongrass stalks
sliced
1
tbsp
lime zest
1
tbsp
coriander seeds
1
tsp
cumin powder
5
black peppercorns
4
small shallots
2
garlic cloves
1
handful of cilantro
both leaves and roots
Marinade: (1hr at least or best overnight)
3
tbsp
green curry paste
from above
1
tbsp
fish sauce
½
tbsp
ground cumin
3
tbsp
thick coconut milk
Instructions
Blend all ingredients under “homemade green curry paste” in a food processor until smooth
Place chicken breasts in a glass container. Add all ingredients under “Marinade” and make sure the sauce is coated both sides of the chicken breast.
Seal the container and let it chill in the fridge for at least 1 hour or best overnight.
Heat 2 tbsp coconut oil in a large saute pan over high heat until slightly smoking.
Place the chicken breast in the saute pan - you should hear a sizzle - and cook for about 5 minutes on each side or until it is cooked through.
Slice the chicken breasts and serve with lime wedges.
Nutrition
Calories:
735
kcal
|
Carbohydrates:
38
g
|
Protein:
78
g
|
Fat:
31
g
|
Saturated Fat:
19
g
|
Cholesterol:
217
mg
|
Sodium:
658
mg
|
Potassium:
2011
mg
|
Fiber:
10
g
|
Sugar:
16
g
|
Vitamin A:
4715
IU
|
Vitamin C:
197.8
mg
|
Calcium:
140
mg
|
Iron:
6.9
mg