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Grilled Red Curry Chicken

4 reviews
Appears in July-August 2022

1¼ hours 35 minutes active, plus marinating and resting

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Grilled Red Curry Chicken

Jet Tila is a chef, restaurateur, cookbook author and TV personality who spent his formative years in the food-focused environment of his family’s Thai markets and restaurants in Los Angeles. In his latest book, “101 Thai Dishes You Need to Cook Before You Die,” Tila includes a recipe for a simpler way to make gai yang, or Thai marinated chicken, a dish that, made the traditional way, requires a laundry list of items, including cilantro roots, turmeric and lemon grass, plus a way to pound them to a paste. In his new spin, Tila combines only six easy ingredients—coconut milk, Thai red curry paste, curry powder, garlic, sugar and salt—to make an aromatic, flavor-packed marinade that comes together in minutes and tastes fantastic. This is our adaptation of his recipe. We swapped bone-in chicken thighs for Tila’s whole chicken and cut slashes into them so the marinade gets deep into the meat. Serve with steamed jasmine rice.

4

Servings

Tip

Don’t use light coconut milk. Its flavor and consistency are thin and watery. Regular full-fat coconut milk, sold in cans or aseptic boxes, is best. Before use, be sure to stir the coconut milk well to incorporate the fat that separates to the top. Any leftover coconut milk will keep the freezer in an airtight container for several months.

1¼ hours

35 minutes active, plus marinating and resting

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JULY 2022
MILO DUTCH OVEN AND SKILLET SET

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