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!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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)
- 3 tbsp green curry paste (from above)
- 1 tbsp fish sauce
- ½ tbsp ground cumin
- 3 tbsp thick coconut milk
Instructions
- 1
Blend all ingredients under “homemade green curry paste” in a food processor until smooth
- 2
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.
- 3
Seal the container and let it chill in the fridge for at least 1 hour or best overnight.
- 4
Heat 2 tbsp coconut oil in a large saute pan over high heat until slightly smoking.
- 5
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.
- 6
Slice the chicken breasts and serve with lime wedges.