Grilled chicken with red curry using a Compact Cook
(4.9)
Preparation time
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Servings
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Grilled chicken with red curry is a culinary adventure that transports your taste buds straight to Southeast Asia! This dish combines succulent chicken cutlets, marinated in the golden touch of sunflower oil and a sprinkle of salt and pepper, with a vibrant red curry sauce that’s as fiery as a Thai street market. Did you know that red curry paste is a staple in Thai cuisine, blending aromatic spices like lemongrass and galangal? The creamy coconut milk adds a luxurious texture, while a dash of brown sugar and lemon juice balance the heat with a hint of sweetness and tang. Serve it with colorful red peppers for a dish that’s not only delicious but also a feast for the eyes. Your guests will be begging for the recipe, and you can tell them it’s a secret passed down from the culinary gods of Thailand!
Ingredients
- 500 g Chicken cutlet
- 1 Tablespoon(s) Sunflower oil
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 1 Onion
- 2 Cloves of garlic
- 5 Sheet(s) Fresh coriander
- 1 Tablespoon(s) Red curry paste
- 2 Tablespoon(s) Salted soy sauce
- 400 g Coconut milk
- 1 Tablespoon(s) Brown sugar
- 1 Lemon juice
- 2 Red peppers
- 100 g Chicken broth
Steps
- Preheat the oven at 200°C.
- Add 500 g of chicken cutlet in a mixing bowl.
- Add 1 tablespoon(s) of sunflower oil, 1 pinch(es) of salt, 1 pinch(es) of pepper in the mixing bowl.
- Brush the chicken fillets with vegetable oil and season with salt and pepper, then place them on the oven rack.
- Cook in the oven during 15min to 20min.
- While the chicken is cooking, prepare the curry sauce.
- Cut in four, and add 1 onion in the food processor bowl.
- Add 2 cloves of garlic, 5 sheet(s) of fresh coriander in the food processor bowl.
- Mix chop: 8sec / 0°C / Speed 5.
- Add 1 tablespoon(s) of red curry paste, 2 tablespoon(s) of salted soy sauce, 400 g of coconut milk, 1 tablespoon(s) of brown sugar, 1 lemon juice in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 5.
- Cut in pieces, and add 2 red peppers in the food processor bowl.
- Add 100 g of chicken broth in the food processor bowl.
- Mix manual: 10sec / 120°C / Speed .
- Serve the grilled chicken fillets with red curry sauce and peppers.
