Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, grilled thai green curry chicken fillet. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
A classic Thai street food, this grilled Thai Chicken is so good that it almost converted a vegetarian. If you're feeling inspired, indulge in a Thai banquet with this Thai Chicken complete with Coconut Rice or Coconut Lime Rice, a starter of Thai Lettuce Wraps and how about a Thai Red Curry or Green Curry?. Traditional Thai Chicken Mix all the ingredients. Grill on a non stick pan or electric grill.
Grilled Thai Green Curry Chicken Fillet is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Grilled Thai Green Curry Chicken Fillet is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have grilled thai green curry chicken fillet using 8 ingredients and 1 steps. Here is how you cook it.
The ingredients needed to make Grilled Thai Green Curry Chicken Fillet:
- Take Chicken fillet
- Make ready Butter 1 table spn
- Get Lemongrass (blended & strained juice)
- Make ready Curry leaves crushed (coarse powder)
- Take Garlic & Ginger paste
- Make ready Lime juice
- Prepare Salt
- Take Finger pepper (grill whole)
Ingredients of Grilled Thai Green Curry Chicken Fillet. You need of Lemongrass (blended & strained juice). Add all ingredients under "Marinade" and make sure the sauce is coated both sides of the chicken breast. Add sliced chicken and fold to incorporate.
Steps to make Grilled Thai Green Curry Chicken Fillet:
- Mix all the ingredients. Add fillet and mix well. Marinate for atleast 3 hours. Grill on a non stick pan or electric grill.
Add all ingredients under "Marinade" and make sure the sauce is coated both sides of the chicken breast. Add sliced chicken and fold to incorporate. Heat olive oil in a wok over medium-high heat. Add chicken and stir-fry until coated in paste. Add stock and coconut milk to wok; bring to the boil.
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