- 1/4 cup red curry paste
- 1/4 cup canola oil
- 2 tablespoons fresh lime juice
- 1 tablespoon sambal oelek (ground fresh chile paste)
- 2 teaspoons finely chopped garlic
- 8 boneless, skinless chicken thighs (1 1/2 lb.)
- 12 miniature red bell peppers (about 9 oz.)
- 8 red Fresno chiles
- 2 large shallots (about 3 oz.), peeled and halved
- Cooking spray
- calories 423
- fat 22.2 g
- satfat 3 g
- monofat 11.8 g
- polyfat 6 g
- protein 36 g
- carbohydrate 19 g
- fiber 4 g
- cholesterol 160 mg
- iron 3 mg
- sodium 648 mg
- calcium 40 mg
- sugars 9 g
- Est. Added Sugars 0 g
How to Make It
Whisk together first 5 ingredients. Place chicken and half (about 1/3 cup) of the curry paste mixture in a large ziplock plastic bag. Reserve remaining mixture. Seal bag, removing any excess air, and massage mixture into chicken. Chill 2 to 24 hours, turning occasionally.
Preheat grill to medium-high (about 450°F).
Coat bell peppers, Fresno chiles, and shallots with cooking spray, and place in a single layer on grill grate. Grill bell peppers and Fresno chiles, uncovered, until charred, turning occasionally, 6 to 8 minutes. At the same time, grill shallots until charred, 2 to 3 minutes. Place bell peppers, Fresno chiles, shallots, and 2 tablespoons reserved curry paste mixture in a large bowl, and toss to coat.
Remove chicken from marinade; discard marinade in bag. Place chicken on grill grate, and grill, uncovered, until done, 5 to 6 minutes per side. Arrange vegetables and chicken on a platter; top with remaining curry paste mixture.