Kevin Rathbuns Panang Curry Barbecue Chicken With Lemon Grass Recipes

Steps:

• Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.

Steps:

• Heat oil in a wok or large pot over medium-low heat. Add curry paste; cook and stir until fragrant, about 5 minutes. Pour in coconut milk; bring to a boil. Add chicken; cook until almost cooked through, about 5 minutes. Stir in palm sugar, fish sauce, and lime leaves. Simmer until sauce flavors combine, about 5 minutes.
• Ladle chicken and sauce into a large bowl. Garnish with red chile peppers and basil.

Steps:

• Place chicken quarters in a large zip-top freezer bag.
• Process lemon grass, garlic, red curry paste, olive oil, lime juice, Splenda granular and salt in a food processor until smooth, stopping to scrape down sides.
• Add coconut milk and pulse until blended.
• Pour over chicken. Seal bag and chill 4 to 6 hours, turning occasionally.
• Remove chicken from marinade, discarding marinade.
• Grill over indirect heat for 40-60 minutes or until done.

Steps:

• Place chicken quarters in a large zip-top freezer bag.
• Process lemon grass, garlic, red curry paste, olive oil, lime juice, SPLENDA® Granulated Sweetener and salt in a food processor or blender until smooth, stopping to scrape down sides . Add coconut milk and pulse until blended. Pour over chicken. Seal bag and chill 4 to 6 hours, turning occasionally.
• Remove chicken from marinade, discarding marinade.
• Grill over medium-high heat 10 minutes on each side or until done.

Steps:

• Heat a wok or large skillet over medium-low heat. Add curry paste; fry until fragrant, about 30 seconds. Pour in coconut milk. Bring to a slow boil. Stir in chicken, fish sauce, brown sugar, Thai seasoning, and garlic. Simmer until sauce starts to thicken and chicken is cooked through, 6 to 8 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
• Stir red bell pepper into the wok; cook until heated through, 3 to 5 minutes. Add lemongrass and basil; stir to distribute flavors, about 1 minute.