published Jul 15, 2022, updated Jul 24, 2024 Grilled curry chicken is a balancing act in a dish so bold and rich that you won’t leave a scrap behind! This is a theme among Thai recipes — a spicy dish will also be creamy and sweet, and salt is always matched with citrus or herbs. The curry chicken marinade here is a perfect example. Hot and fruity curry paste is stirred into thick coconut milk and sweet, creamy peanut butter. It’s spicy, to be sure, but this red curry chicken has more to it than just heat! It’s rich and savory with a peppery, zesty edge that can’t be beat. Panang curry is another Southeast Asian dish that plays with sweet and spicy flavors and also features those peanuts we love so much! Then, there’s yellow shrimp curry, gai yang chicken, flaky halibut in green curry paste — almost too many mouthwatering Thai dishes to count.
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Grill – I love preparing this red curry chicken outdoors on the grill! But if the weather’s off, or you don’t own a grill, then you can still make this dish indoors with a grill pan.
Storing and Reheating
Grilled curry chicken should be refrigerated and eaten within 4 days.
Chicken – Boneless breasts are best for grilling. Slice horizontally into cutlets if too large. You can use bone-in if preferred, but the cooking time will vary — it’ll be extra important to keep an eye on the temperature! Coconut Milk – Be sure to get unsweetened! It actually doesn’t taste much like coconut. But, if desired, you can substitute it with plain Greek yogurt. Red Curry Paste – I always prefer making my own, but my go-to storebought brand is Thai Kitchen. Peanut Butter – I just love the use of peanut butter in Thai recipes! It’s rich, creamy, and uniquely savory. To make it easier to work with, I transfer however much I need to a microwave-safe container and heat it up until melted. Chopped Peanuts – For extra texture. Mint – You might be surprised by how mild fresh mint is. It’s more cool and refreshing than anything, and the perfect topping for spicy Thai dishes. Cilantro – Another fresh-tasting herb with a lemony edge that’s perfect for curry. Substitute with parsley or basil. Limes – Serve a wedge with each plate to squeeze over the dish. Substitute with lemon if needed.
My preferred way to reheat grilled meat is in the oven! Just cover with foil and heat at 350 degrees F until warmed through. Throwing it back on the grill will dry it out in no time, and it’s easy to overcook poultry on the stovetop. Love this recipe? Share it with the world on Pinterest.
