Grilled Chicken Breast with Green Curry Sauce
Description:
This Thai-inspired dish combines juicy, smoky grilled chicken breasts with a rich, creamy green curry sauce. The sauce is made with aromatic green curry paste, coconut milk, fresh herbs, and a hint of lime, delivering a spicy-sweet, slightly tangy flavor that complements the grilled chicken perfectly. Serve with jasmine rice or sautéed vegetables for a balanced, satisfying meal.
⏱️ Total Time:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
Juice of ½ lime
For the Green Curry Sauce:
1 tbsp green curry paste (adjust to spice level)
1 can (400ml) coconut milk (full-fat for creamier sauce)
1 tbsp fish sauce (or soy sauce for vegetarian)
1 tsp brown sugar
1 tbsp lime juic
1 tsp grated ginger
1 garlic clove, minced
½ cup fresh basil or cilantro, chopped
1 small green chili (optional, for extra heat)
Instructions:
1. Prepare the Chicken:
Pat chicken breasts dry and pound to even thickness.
Rub with olive oil, lime juice, garlic powder, salt, and pepper.
Let it marinate for at least 10 minutes (or up to 2 hours in the fridge).
2. Grill the Chicken:
Preheat grill or grill pan to medium-high heat
Grill chicken for 6–7 minutes per side until internal temp reaches 165°F (74°C)
Remove and let rest for 5 minutes before slicing.
3. Make the Green Curry Sauce:
In a saucepan over medium heat, add a small splash of oil and sauté garlic and ginger until fragrant (about 30 seconds).
Stir in green curry paste and cook for 1 minute.
Add coconut milk, fish sauce, brown sugar, and lime juice. Bring to a simmer.
Cook for 5–6 minutes, stirring occasionally, until sauce thickens slightly.
Stir in fresh herbs and optional chili. Adjust seasoning to taste.
4. Assemble:
Slice grilled chicken.
Pour green curry sauce over the top or serve it on the side.
Garnish with fresh herbs or lime wedges.
️ Serving Suggestions:
Steamed jasmine rice or brown rice
Stir-fried vegetables (e.g., bell peppers, zucchini, snap peas)
Thai cucumber salad
Nutritional Information (Per Serving — without rice):
Nutrient Amount
Calories ~370 kcal
Protein 35g
Carbohydrates 7g
Sugars 3g
Fat 22g
Saturated Fat 13g
Fiber 1g
Sodium 850mg
Note: Values are approximate and can vary based on brands and portion sizes.
❓ FAQ – Common Questions Answered:
Q1: Can I use chicken thighs instead?
A: Yes! Boneless skinless thighs work great and stay juicy—just adjust grilling time slightly (7–8 minutes per side).
Q2: Is green curry very spicy?
A: It can be. Reduce the amount of green curry paste or use a mild version if you’re sensitive to heat.
Q3: Can I make the sauce ahead of time?
A: Absolutely. You can make it 2–3 days ahead and store in the fridge. Reheat gently before serving.
Q4: What’s a go
od substitute for coconut milk?
A: You can use a combinatio