Chicken recipe3 for Thai Chicken Wonderful chicken portions with a nice peanut and tangy taste - serves 6 - Best suggested wine to server with this dish would be a white wine such Riesling or maybe a Gewurztraminer. Ingredients: 4 to 6 chicken portions boneless about ½ inch thick 1 15 oz or close coconut milk Pinch of salt to 1/2 teaspoon 3 tablespoons of oil 1 tablespoon of Green curry paste or Thai red and more to personal taste 3 teaspoons of peanut oil or vegetable oil 1/2 to 3/4 cup of sweet Thai chili sauce Cooking Instructions: 1. Combine curry paste and oil in a bowl and stir until the past is softened then mix in about ¾ of the coconut milk and taste the mix if it is too spicy then add more milk however if it is to bland and more curry paste and salt to desired taste since this is how it taste once it is on the chicken. 2. Place the chicken in a zip lock plastic bag that won’t leak since this is how you are going to marinade the chicken. After you have added the chicken and the marinade seal bag and then toss to evenly coat the chicken. Then let stand for about 30 minutes at room temperature. 3. Turn on the grill and heat to about medium heat 4. Drain marinade from chicken and discard. Place chicken on grill for about 12 to 15 minutes rotating and turning until you see grill marks. Once has been cooked on both sides the chicken brush with a few tablespoons of Chili sauce. Cook the chicken till you see that is cooked through but yet still juicy in the middle. 5. Serve Chicken as whole breast or thick slices and mounded on a plate then sprinkle chopped peanuts and or spices on top along with added chili sauce.
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