Thai flavours with a twist


This dish actually happened one hectic weekday night for dinner. I had limited ingredients in the fridge and I wanted to make something that would mean spending just 10 minutes in the kitchen. I was tired to the bone and it was just Wednesday, like today. And I just wasn’t looking forward to rest of the week. This grilled chicken was served with a simple salad of cucumber, lettuce, onion and raw mango along with a Pumpkin raita that also served as a dip. When I took the first bite I was surprised, shocked even. I looked at the husband – the reaction was similar: Wow! The meat was juicy, bursting with flavour and the slightly charred edges only uplifted the flavours. We were too hungry for me to take a proper picture that day so I knew I’d have to wait for this.

That day wasn’t too far away. When we had a mid-week holiday earlier this month, I knew it was a good chance to make this again. The husband was game and I knew all we would be doing after this meal was indulging in a siesta, it couldn’t get better.

I’ve used Red Curry paste to marinate the chicken but can use any of the Thai curry pastes, I’m sure it will taste awesome. That’s the magic of the ingredients that go into this! You can add some chopped garlic or lemongrass to the marination but it isn’t really necessary, I’ve done it because we love the flavour of garlic in anything.

Thai flavoured Grilled Chicken

2 chicken breasts, skinless & trimmed
2 tbsp of Thai Red Curry paste
1/4 tsp of Fish Sauce
1/2 tsp of finely chopped garlic
Oil
Salt to taste

Slice the chicken breasts into two breadth-wise. Make gashes on them with a knife of just prick all over the surface with a fork. Season with salt and allow them to rest for about 5 minutes.

Now apply the Red Curry paste all over the chicken and drizzle the fish sauce over this. Let the pieces sit like this, soaking in the flavours, for about half an hour minimum. Drizzle some oil on a baking tray and place the chicken on this. Grill in the oven at 180 for about 10-12 minutes on each side. Serve hot with a salad.

* If you’re hard-pressed for time like I was, then marinate the chicken in some Sprite when you season with salt and let it stand for 10 minutes, maximum for 15 minutes. You can apply the Red Curry paste at this stage itself to speed up the process.

*You can cut the chicken into strips and then proceed with the recipe, this makes for a yummy starter.

*Leftovers of this chicken dish can be shredded and used as a filling for wraps and sandwiches or even in salads.


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