Grilled Thai Red Curry Chicken

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (13 1/2 ounce) can unsweetened coconut milk
• 1 -2 tablespoon red curry paste
• 1 teaspoon fresh ginger, chopped
• 1 teaspoon fresh garlic, chopped
• 1 lime, juiced
• 3 tablespoons soy sauce
• 1 cup sweet basil (divided)
• 1 fresh chili pepper, cut into strips
• 1 1/2 lbs chicken breasts, pounded thin and even (about 4 breast halves)
• 1 (8 ounce) can bamboo shoots, cut into strips
• 1 medium bell pepper, cut into large pieces
• 1/2 lb green beans, cleaned and cut in 1 " pieces
• 1 teaspoon brown sugar
• lime slice (for garnish)

Recipe

• 1 pour coconut milk into 1 gal sized re-sealable bag. add curry paste, soy, ginger, lime and juice, half the basil and chili peppers.(jalapeños can be substituted for a slightly milder dish. mash together well and then add the chicken.
• 2 allow to marinate at least 2 hours, or overnight.
• 3 prepare grill to medium high. remove chicken from marinade and shake off excess. grill chicken until juices run clear.
• 4 while grilling, strain marinade into a medium sauce pan and bring to a simmer. boil gently for about 5-7 minutes.
• 5 add the bamboo shoots bell pepper green beans, and brown sugar and boil an additional 5-7 minutes until thickened.(it may have a slightly oily appearance)
• 6 plate chicken with veggies and some of the sauce on top, and garnish with lime slices and remainder of the basil.
• 7 serve the rest of the sauce on the side along with some cooked basmati or jasmine rice.