June 10, 2016
Dinner, Lunch, Main Dish,
Salads, Vegetable Salad, Side Dishes, Poultry, Chicken, Fruit, Mango, Vegetables, North American, Thai, Easy/Beginner Cooking, Quick Meals, Entertaining, Summer, Sunday Dinner, Weeknight Meals, Food Processor, Grill (Electric), Grilling (Outdoor), Stove Top, Gluten-Free, Non-Dairy, Boneless Pieces, Spicy, Spring, Kosher Meat more
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"This is a super easy recipe to prepare; and, it is full of flavor. And, it is a perfect summertime dish. But, just plan ahead, so you have enough time to marinate the chicken. Now, many basic grocery stores do carry green papayas these days; however, you can find them at any Asian or Ethnic market too. The prep time does not include time to marinate the chicken."
Chicken ... Add the coconut milk, curry paste, shallots, cilantro, and chili to a glass bowl; or, large gallon size ziploc bag. Mix until combined; then, add the chicken. Mix in the bowl; or, close the bag and shake. Refrigerate at least 4 hours, or overnight. The longer - the better in my opinion; I usually let it marinate all night.
Skewers ... First, remove the chicken from the refrigerator and, from the marinade; and, set it on the counter to take the chill off. You don't want to cook with cold food. Skewer the chicken pieces, leaving a little space between each piece - basically, don't over crowd the skewer. Otherwise, the chicken will end up steaming; rather than searing or charring. If using wood skewers, make sure to soak them at least 15 minutes before using; this will prevent them from burning on the grill.
Slaw ... While the chicken is resting on the counter - make your slaw. I used my food processor; but, a hand held grater will work just as well. Add the grated or shredded cabbage, mango, cucumber, onion, mint, cilantro, sesame oil (to taste); and rice wine vinegar to a large bowl; and, toss to combine. Season lightly with salt and pepper. Now, if you like creamy, you can add a little mayonnaise (or ... yogurt, buttermilk, and even sour cream) if you want. Personally; I don't like it creamy. But, my point is ... if you like that creamy texture, you can make it creamy. Add a little mayonnaise (if you choose that), as much as you like - again, this is optional. Cover, and refrigerate at least 30 minutes before serving.
Note: Even those we are using a seedless cucumber; I still lightly scoop out the seeds; it isn't necessary, but I prefer it.
Grill ... I like the outdoor grill; but, a grill pan will also work just as well. Grill on medium high heat, until charred on each side. You do NOT want to over cook the chicken; so, keep an eye on them. They should take about 10-15 minutes, turning often. The temperature should be 160; remove and cover with foil a few minutes before serving. It really depends on the thickness of the chicken pieces.
Serve and ENJOY! ... Serve the chicken along side the slaw. Rice or grilled sweet potatoes are a perfect side dish.
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