Grilled Chicken Thigh Fillet with Green Curry Sauce

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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.

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Course Main Course

Cuisine Filipino

Ingredients

4-6 pcs Chicken Thigh Fillet with skin on
Salt to taste
Black Pepper to taste
1 tablespoon Lemon Juice
1 -2 tablespoons Olive Oil extra virgin

FOR THE SAUCE:

2 cloves Garlic minced
1 knob Ginger large size
1-2 teaspoons Chili Flakes
1-2 pcs Birds Eye Chili red chili
3 tablespoons Moringa Powder
1 can Coconut Milk
Fish Sauce to taste

Instructions

In a small bowl, combine extra-virgin olive oil, lemon juice, mix well.
Season chicken thigh fillet with salt and ground black pepper and pour the olive oil mixture over it.
Marinate for at least 20 minutes.
When ready to cook--
Heat a stove-top grill until it gets really hot. Put chicken fillet skin side down first. cook until chicken skin is browned.
For the sauce--
Heat saucepan over medium-high heat. Add cooking oil then saute minced garlic, grated ginger and chili flakes. Add coconut milk and about 1/4 cup water. Add moringa leaves and let the sauce cook for about 10 minutes or until sauce is reduced to a creamy consistency.
When sauce is done, pour over grilled chicken, Enjoy this with rice...lots of rice! :)

Keyword chicken curry sauce, curry sauce, green curry, grilled chicken, grilled curry, thigh fillet

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