Step-by-Step Guide to Prepare Perfect Grilled Thai Green Curry Chicken Fillet

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, grilled thai green curry chicken fillet. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

A classic Thai street food, this grilled Thai Chicken is so good that it almost converted a vegetarian. If you're feeling inspired, indulge in a Thai banquet with this Thai Chicken complete with Coconut Rice or Coconut Lime Rice, a starter of Thai Lettuce Wraps and how about a Thai Red Curry or Green Curry?. Traditional Thai Chicken Mix all the ingredients. Grill on a non stick pan or electric grill.

Grilled Thai Green Curry Chicken Fillet is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Grilled Thai Green Curry Chicken Fillet is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have grilled thai green curry chicken fillet using 8 ingredients and 1 steps. Here is how you cook that.

The ingredients needed to make Grilled Thai Green Curry Chicken Fillet:

1. Make ready Chicken fillet
2. Get Butter 1 table spn
3. Take Lemongrass (blended & strained juice)
4. Get Curry leaves crushed (coarse powder)
5. Take Garlic & Ginger paste
6. Take Lime juice
7. Prepare Salt
8. Get Finger pepper (grill whole)

Ingredients of Grilled Thai Green Curry Chicken Fillet. You need of Lemongrass (blended & strained juice). Add all ingredients under "Marinade" and make sure the sauce is coated both sides of the chicken breast. Add sliced chicken and fold to incorporate.

Steps to make Grilled Thai Green Curry Chicken Fillet:

1. Mix all the ingredients. Add fillet and mix well. Marinate for atleast 3 hours. Grill on a non stick pan or electric grill.

Add all ingredients under "Marinade" and make sure the sauce is coated both sides of the chicken breast. Add sliced chicken and fold to incorporate. Heat olive oil in a wok over medium-high heat. Add chicken and stir-fry until coated in paste. Add stock and coconut milk to wok; bring to the boil.

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