One pot red curry chicken

Three weeks, 7 cities and a world of flavor, I came home still craving the flavors or Southeast Asia. This dish was my take on flavors I love.

Sentimental memory:

There’s a Thai restaurant just a few minutes away from where I grew up. I actually live closer to this restaurant now than I did when I was younger. This place was where my friends and I would go at minimum once a week if not more. As we got older, we naturally started settling into our adult routines. Still, this restaurant remained somewhere I would go whenever I came to visit home. When I finally a few years later returned home the owner to my surprise remembered me and showed me that she still, all these years later had a post-it note with my order pinned to the wall. It was a feeling I will forever be grateful for.

Travel reflection:

After spending weeks in Mayalsia & Thailand, I came home still craving those flavors. In my opinion Thai food is one of the hardest cuisines to truly master. The balance of fish sauce, curry and lemongrass has to be just right. I wanted to create a dish that blends the true depth of flavor of Thai food with my own BBQ style.

One pot red curry Chicken

Section 1: List Your Ingredients

• 4 bone-in chicken thigh’s or quarters

• 4 Tbsp Red Curry Paste

• 2 stalk lemongrass (white part only)

• 6 garlic cloves (smashed)

• 2 tbsp grated ginger

• 2 tbsp soy sauce

• 2 tbsp palm sugar (or brown sugar)

• Juice from 2 limes

• 6 tbsp coconut milk

• 1tbsp avocado oil

For added flavor brush Lemongrass curry glaze over the chicken

• 2tbsp red curry paste

• 1 tbsp honey

• 1 tbsp soy sauce

• 1tbsp rice vinegar

• 1 tsp lemon grass

• 1 tsp sesame oil

Instructions:

1. Marinate the chicken: Whisk all of the ingredients for the marinade together. Add in the chicken and marinate the chicken for a minimum of 30 minutes or up to 4hrs.

2. Brown the chicken: Heat a natural oil in a skillet over medium- high heat. Remove the chicken from the marinade and sear skin-side down until golden and crisp. Repeat for all remaining pieces. Place chicken back into the skillet skin side up & bake at 400 until it reaches an internal of 165.

For the glaze:

1. In a small sauce pan boom the curry and lemongrass on low-medium heat for a minute or two.

2. Add in remaining ingredients and stir until it reaches a glaze like consistency.

3. Remove from the heat and brush over the chicken.

Pair with garlic ginger rice.

Garnish with lemon zest, cilantro, even more glaze!