Curry Ginger Chicken

10 minutes to assemble
1 hour to overnight to marinate
5-7 minutes to grill each side
Serves: 4-6
Curry Ginger Chicken
10 minutes to assemble
1 hour to overnight to marinate
5-7 minutes to grill each side
Serves: 4-6
Red curry and ginger team up for the most fabulously flavored chicken.  It’s a quick and easy recipe!
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Ingredients

  • 1/3 cup soy sauce
  • 3 tablespoons brown sugar
  • 3 tablespoons sherry (dry or cream)
  • 2 tablespoons minced ginger
  • 2 tablespoons oil plus more for grill grates
  • 1 tablespoon minced garlic
  • 1 tablespoon Red Curry Paste
  • 2-2.5 lbs boneless, skinless chicken thighs (6-8 pieces)
  • Optional: sesame seeds and chopped scallions

Directions

  1. Add soy sauce, brown sugar, sherry, ginger, 2 tablespoons of oil, garlic and Red Curry Paste to a blender. Process until smooth. Lay chicken in large baking dish and coat every side with marinade. Cover and refrigerate 1 hour to overnight.
  2. Preheat grill to medium-high. Oil grates and grill chicken, covered, for 5-7 minutes per side or until meat is opaque (160° on meat thermometer). Meanwhile, simmer any leftover marinade for 5 minutes.
  3. Arrange cooked chicken on serving dish and brush with cooked marinade. Garnish with sesame seeds and scallions if desired.

In This Recipe

A Taste of Thai Red Curry Paste
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
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Curry Ginger Chicken

Red curry and ginger team up for the most fabulously flavored chicken.  It’s a quick and easy recipe!
Curry Ginger Chicken

Time

10 minutes to assemble
1 hour to overnight to marinate
5-7 minutes to grill each side

Yield

Serves: 4-6

Ingredients

  1. 1/3 cup soy sauce
  2. 3 tablespoons brown sugar
  3. 3 tablespoons sherry (dry or cream)
  4. 2 tablespoons minced ginger
  5. 2 tablespoons oil plus more for grill grates
  6. 1 tablespoon minced garlic
  7. 1 tablespoon Red Curry Paste
  8. 2-2.5 lbs boneless, skinless chicken thighs (6-8 pieces)
  9. Optional: sesame seeds and chopped scallions

Directions

  1. Add soy sauce, brown sugar, sherry, ginger, 2 tablespoons of oil, garlic and Red Curry Paste to a blender. Process until smooth. Lay chicken in large baking dish and coat every side with marinade. Cover and refrigerate 1 hour to overnight.
  2. Preheat grill to medium-high. Oil grates and grill chicken, covered, for 5-7 minutes per side or until meat is opaque (160° on meat thermometer). Meanwhile, simmer any leftover marinade for 5 minutes.
  3. Arrange cooked chicken on serving dish and brush with cooked marinade. Garnish with sesame seeds and scallions if desired.
https://atasteofthai.com/thai-recipes/curry-ginger-chicken