Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, grilled thai green curry chicken fillet. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Grilled Thai Green Curry Chicken Fillet is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Grilled Thai Green Curry Chicken Fillet is something which I’ve loved my entire life. They are nice and they look wonderful.
A classic Thai street food, this grilled Thai Chicken is so good that it almost converted a vegetarian. If you're feeling inspired, indulge in a Thai banquet with this Thai Chicken complete with Coconut Rice or Coconut Lime Rice, a starter of Thai Lettuce Wraps and how about a Thai Red Curry or Green Curry?. Traditional Thai Chicken Mix all the ingredients. Grill on a non stick pan or electric grill.
To begin with this recipe, we must prepare a few ingredients. You can have grilled thai green curry chicken fillet using 8 ingredients and 1 steps. Here is how you cook it.
The ingredients needed to make Grilled Thai Green Curry Chicken Fillet:
- Take Chicken fillet
- Make ready Butter 1 table spn
- Take Lemongrass (blended & strained juice)
- Get Curry leaves crushed (coarse powder)
- Get Garlic & Ginger paste
- Take Lime juice
- Make ready Salt
- Prepare Finger pepper (grill whole)
Ingredients of Grilled Thai Green Curry Chicken Fillet. You need of Lemongrass (blended & strained juice). Add all ingredients under "Marinade" and make sure the sauce is coated both sides of the chicken breast. Add sliced chicken and fold to incorporate.
Instructions to make Grilled Thai Green Curry Chicken Fillet:
- Mix all the ingredients. Add fillet and mix well. Marinate for atleast 3 hours. Grill on a non stick pan or electric grill.
Add all ingredients under "Marinade" and make sure the sauce is coated both sides of the chicken breast. Add sliced chicken and fold to incorporate. Heat olive oil in a wok over medium-high heat. Add chicken and stir-fry until coated in paste. Add stock and coconut milk to wok; bring to the boil.
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