Grilled Chicken Thigh Fillet with Green Curry Sauce

Grilled Chicken Thigh Fillet with Green Curry Sauce

This is a combination of my two favorites–grilled chicken and coconut curry sauce. I came up with this dish after coming home hungry for curry. I had some chicken marinating in the fridge ready for grilling but found out I’m out of curry powder.

I went ahead and grilled the chicken and thought of making separate creamy ginger coconut sauce to satisfy my craving for curry. I decided to add malunggay (moringa) powder because the white sauce looks boring plus I wanted this dish to be more nutritious and adding veggies will add to the cooking time and I was already hungry.

And that’s how this dish came about.  Another favorite added to my list.

Happy Cooking!

grill marinated chicken thigh fillet skin-side first

flip chicken to cook the other side
For the sauce- saute garlic and grated ginger and some chili flakes
add a can of coconut milk
add in the moringa powder
cook until it bubbles and reduce to a creamy consistency.
transfer grilled chicken on a platter
and pour green coconut sauce over it. YUM!

Grilled Chicken Thigh Fillet with Green Curry Sauce
 
Source:
Ingredients
  • 4-6 pcs chicken thigh fillet with skin on
  • salt and pepper
  • 1 tablespoon lemon juice
  • 1 -2 tablespoons extra-virgin olive oil
  • For the sauce--
  • 2 cloves garlic, minced
  • 1 large knob ginger, grated
  • 1-2 teaspoons chili flakes
  • 1-2 pcs bird's eye chili ( red chili)
  • 3 tablespoons moringa powder
  • 1 can coconut milk
  • fish sauce to taste
Instructions
  1. In a small bowl, combine extra-virgin olive oil, lemon juice, mix well.
  2. Season chicken thigh fillet with salt and ground black pepper and pour the olive oil mixture over it.
  3. Marinate for at least 20 minutes.
  4. When ready to cook--
  5. Heat a stove-top grill until it gets really hot. Put chicken fillet skin side down first. cook until chicken skin is browned.
  6. For the sauce--
  7. Heat saucepan over medium-high heat. Add cooking oil then saute minced garlic, grated ginger and chili flakes. Add coconut milk and about ¼ cup water. Add moringa leaves and let the sauce cook for about 10 minutes or until sauce is reduced to a creamy consistency.
  8. When sauce is done, pour over grilled chicken, Enjoy this with rice...lots of rice! 🙂

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