Thai Green Curry Marinated Chicken
Equipment
- 1 Blender
- 1 Cutting Board
- 1 Chef Knife
- 1 Large bowl
- 1 Pair of tongs or gloves For mixing
- 1 Large ziplock bag
- 1 Frying pan with lid
- 1 Tongs or spatula For searing
Ingredients
Marinade
- 3 Stalks Green onion rough chop
- 1/4 Medium Red onion rough chop
- 2 Cloves Garlic
- 2 Tbsp Ginger peeled
- 1/4 Cup Greek yogurt
- 2 Tbsp Fish sauce
- 2 Tbsp Olive oil
- 1 Tbsp Dried shrimp optional
- to taste Salt and pepper
Other Ingredients
- 1.5 lbs Chicken Thighs
- 1 Stalk Lemon grass
- 4 whole Thai chilis
- 2 Tbsp Olive oil for cooking
Instructions
- Blend all the ingredients listed for the marinade until liquefied.
- Mix together the marinade with chicken thighs, lemon grass, and Thai chilis. Store and marinade up to 3 days. Cook after one day for best flavor.
- To cook, heat up frying pan on high heat with olive oil. Sear chicken on both sides until beautifully colored and a little charred. Cover with the lid to steam as needed. Internal temperature should be no less than 160 degrees F, or cooked at least 5 minutes.