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Grilled Thai Red Curry Chicken

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“I LOVE Thai Curry, but I didn't like the idea of simmering chicken in coconut milk for an hour and serving it all together...too many calories! This way you marinate to get the flavor and then cook the sauce separately to serve on the side (or not have any at all) Topping with lime slices and basil, also infuses extra flavor without adding calories. This isn't really a low-cal dish, just a LOWER calorie dish than the original. If you cannot find red curry paste look for asian chili paste and add equal amounts of that and powdered's not quite the same, but it'll do. (prep time does not include time to marinate)”

Ingredients Nutrition


  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.

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