OK, if you didn’t like a summer slow-cooker recipe, this one for the grill may be more to your liking. This recipe from Cooking Light, June 2017, is worth making just so you have leftover curry paste for your next stir fry or rice dish. If you can’t find this recipe at cookinglight.com, here are the ingredients and directions.
By the way, this chicken dish is delicious as written. We used jalapeño instead of green Thai chiles, and the heat was just right. Try to get some fresh lemongrass if at all possible. Hurray for using the stems of cilantro in this recipe! And yes, roasting the first four ingredients is indeed worth the effort.
The recipe as written makes four servings; we scaled it up for eight.
1 large garlic bulb, top 1/2 inch removed
1 large shallot (about 4 oz.), peeled and halved
1 (3-in.) piece peeled fresh ginger
1 (3-in.) piece fresh lemongrass, halved lengthwise
1/2 cup chopped fresh cilantro stems
2 1/2 Tbsp canola oil
4 tsp curry powder
2 1/2 tsp ground turmeric
3/4 tsp ground coriander
5 green Thai chiles or 1 medium jalapeño, stems removed
3/4 cup canned light coconut milk
1 1/2 Tbsp canola oil
8 skinless, boneless chciken thighs (about 1 1/2 lb.)
3/4 tsp kosher salt
1/2 tsp black pepper
3 Tbsp chopped fresh cilantro leaves
2 Tbsp chopped unsalted roasted peanuts
4 lime wedges
To prepare the curry paste, preheat oven to 375º F.
Wrap garlic and shallot in foil. Wrap ginger and lemongrass in foil. Bake at 375º F for 1 hour or until very tender and fragrant. Cool.
Squeeze pulp from garlic cloves into a food processor; discard skins. Add shallot, ginger, lemongrass, and next 6 ingredients (through chiles) to food processor; process until combined. Reserve all but 6 Tbsp for other recipes.
To prepare chicken, combine 6 Tbsp curry paste, milk, and 1 1/2 Tbsp oil in a large ziplock plastic bag. Add chicken; seal. Refrigerate 8 hours or overnight.
Preheat grill to medium (350º F to 400º F). Coat grill grate with cooking spray. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with salt and pepper. Arrange chicken on grill; cook 5 minutes on each side or until done. Place chicken on a platter; top with cilantro leaves and peanuts. Serve with lime wedges.
Serves 4. Prep time: 20 minutes; Total time: 8 hours, 30 minutes.