While this isn’t exactly a fast flavor recipe (the chicken needs to marinate for a few hours), it’s totally worth it thanks to a spicy kick from red Thai curry and cooling coconut milk. The good news is that the dish is easy to prep in advance, so you can make dinner with less fuss. Pair it with cauliflower rice, rice pilaf, or even roasted veggies like zucchini and eggplant.
Yield: 4 to 6 servings
Active Time: 20 minutes
Total Time: 4 hours and 50 minutes
For the chicken:
1 (13.5-ounce) can coconut milk, 2 tablespoons reserved for sauce
1 (2.8-ounce) pouch Mike’s Organic Curry Love Red Thai Curry Paste, 1 tablespoon reserved for sauce
1 teaspoon sea salt
¼ cup cilantro, chopped
1 (3- to 4-ounce) chicken breast, thinly sliced
For the dipping sauce:
½ cup sunflower seed butter
1 tablespoon Mike’s Organic Curry Love Red Thai Curry Paste
Juice of half a lime
2 tablespoons tamari
1 tablespoon honey
2 tablespoons coconut milk
3 to 6 tablespoons hot water
Special equipment: skewers
Make the chicken:
In a large bowl, whisk coconut milk, curry paste, salt, and cilantro. Add chicken and toss to coat. Cover and refrigerate 4 hours or overnight.
Make the dipping sauce:
In a food processor, add all ingredients for sauce except water; blend. Add 3 tablespoons hot water and blend again. If the sauce is too thick, add more water 1 tablespoon at a time. Transfer to a bowl and refrigerate at least 30 minutes.
Cook the chicken:
Remove slices of chicken and thread on skewers. Heat a grill pan on medium high heat. Once smoking, lightly mist with cooking spray. Grill chicken skewers on each side for 1 to 2 minutes. Serve with lime wedges, chopped cilantro, and dipping sauce on the side.
Recipe credit: Angela Gaines
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