Categories: Grilling

Ingredients

• Curry Paste:
• 1 large garlic bulb, top 1/2 inch removed
• 1 large shallot, peeled and halved
• 3-inch piece peeled fresh ginger
• 3-inch piece fresh lemongrass, halved lengthwise
• 1/2 cup chopped fresh cilantro leaves
• 2 1/2 tbsp. canola oil
• 4 tsp. curry powder
• 2 1/2 tsp. ground turmeric
• 3/4 tsp. ground coriander
• 5 green Thai chiles or 1 medium jalapeno, stems removed
• Chicken:
• 3/4 cup canned light coconut milk
• 1 1/2 tbsp. canola oil
• 1 1/2 lb. chicken breasts
• Cooking spray
• 3/4 tsp. salt
• 1/2 tsp. black pepper
• 3 tbsp. chopped fresh cilantro leaves
• 2 tbsp. chopped unsalted roasted peanuts
• 4 lime wedges

Directions

1. To prepare the curry paste, preheat oven to 375.

2. Wrap garlic and shallot in foil. Wrap ginger and lemongrass in foil. Bake at 375 for 1 hour or until very tender and fragrant. Cool.

3. Squeeze pulp from garlic cloves into a food processor; discard skins. Add shallot, ginger, lemongrass, and next 6 ingredients (through chiles) to food processor; process until combined. Reserve 5 tbsp. curry paste for other recipes. Reserve 1/3 cup curry paste for another use.

4. To prepare chicken, combine remaining 6 tbsp. curry paste, milk, and 1 1/2 tbsp. oil in a large Ziploc bag. Add chicken; seal. Refrigerate 8 hours or overnight.

5. Preheat grill to medium. Coat grill grate with cooking spray. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with salt and pepper. Arrange chicken on grill; cook 5 minutes on each side or until done. Place chicken on a platter; top with cilantro leaves and peanuts. Serve with lime wedges.

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