Chargrilled Chicken and Vegetable Thai Red Curry

Chargrilled Chicken and Vegetable Thai Red Curry

Thai curry is my absolute favorite food to eat. When I saw the Saffron Road Organic Thai Red Curry in the December 2013 Bestowed box, I knew I had to use it right away.  If you look through my recipes, you will notice that I primarily bake so I thought a savory dish was long overdue.

Simply cutting up chicken and vegetables and tossing it in the premade curry sauce seemed too easy. Creating a whole new curry sauce didn’t give this premade curry a chance to shine which is exactly what I wanted to do, while also creating a whole new recipe. I decided to leave the curry on its own as a side dish with vegetables and use the chicken as the main. If you are looking for a homemade Thai red curry recipe, I did add one at the bottom for you!

 

Chargrilled Chicken and Vegetable Thai Red Curry

I also wanted to take this as an opportunity to use the grill press in my August 2013 Tyler Florence Fancy Box which helps get perfectly even cooking and more distinct grill marks. You can use this or another frying pan with soup cans to weight it down or opt to not use anything at all. It shouldn’t affect the flavor.

Years ago, I was watching a Jamie Oliver cooking show and he had this idea to add tea to your rice to make it more fragrant and add a bit of flavor. I don’t know if this is a new concept or not, but I’ve been doing it ever since and I love it! This is the technique I used while making the rice in this dish and I really recommend trying it, but plain rice works just as well.

 

chargrilled chicken and vegetable thai red curry

 

 

 

 

Chargrilled Chicken and Vegetable Thai Red Curry
 
Ingredients
  • 2 large chicken breasts
  • ⅓ cup low-fat Greek yogurt
  • 1 tablespoon Thai red curry paste
  • 2 tablespoon Thai red curry
  • Rice
  • Jasmine blooming flower tea
  • ¼ sea salt
  • ¼ crushed black pepper
  • ¼ cup extra virgin olive oil
  • Selection of your favorite vegetables
Instructions
  1. Gently rinse your rice and put it In your rice cooker or pot with water. Add a jasmine tea flower on the top of the rice and water and allow the rice to cook as normal. If you are cooking the rice in a pot on the stove, put the heat on medium-low and use a ratio of 1:1.5 of rice to water.
  2. Cut the chicken breasts into quarters. Sprinkle the salt and pepper over both sides of the eight pieces of chicken.
  3. In a small bowl, mix the Greek yogurt, curry paste and premade curry.
  4. Coat the chicken with the curry-yogurt mixture and let it marinate for 5 – 10 minutes.
  5. Heat the grill pan at medium-high heat. Coat the grill pan with half the extra virgin olive oil
  6. Place the chicken on your hot grill pan and cover the chicken with a cast iron grill press. If you do not have a grill press, another frying pan weighted down with a couple of heavy soup cans will suffice. Allow the chicken to cook for 4 – 5 minutes. The bottom of the chicken should be nice and golden with a few blacked areas. The yogurt helps to blacken the chicken faster.
  7. Turn the chicken around and replace the grill press and cook for another 4 -5 minutes. You may need more olive oil. Check the thickest piece of chicken by cutting it down the center and looking for any hints of pink. If necessary, flip the chicken again and cook for another minute.
  8. Prepare your vegetables. I recommend baby corn, peppers, broccoli, and onions, but pick whatever vegetables you like. Cook them in a separate pan with the remaining olive oil. Once the vegetables are heated through, add the red curry.

 

 

 Bonus recipe:

 

Simple Thai Red Curry

Ingredients

  1.  2 tablespoons red curry paste
  2. 1 can (15oz) coconut milk
  3. 4 teaspoons fish sauce
  4. 2 tablespoons brown sugar
  5. 1/3 cup chicken or vegetable broth
  6. Fresh Vegetables ie. peppers, onions, broccoli, mushroom
  7. 2 tablespoons oil
  8. Bamboo shoots, lemongrass (optional)
  9. 1 tablespoon cornstarch (optional)

Directions

  1. Mix your brown sugar and red curry paste  in the coconut milk on medium heat and stir until the paste and sugar have completely dissolved.
  2. Add in the fish sauce and broth. I like a thicker curry, so I also add one tablespoon of cornstarch, but feel free to omit. Simmer on low for 10 minutes.
  3. Chop your vegetables and saute your vegetables with the oil for about 5 minutes, or until tender.
  4. Add your vegetables to the curry sauce and let the curry rest for 5 minutes. Serve with rice.