Grilled Chicken with Thai Curry Dipping Sauce


This is a recipe I developed for a cooking challenge.  While it is perhaps not authentically Thai, it is made up exclusively from ingredients used in Thai cooking.

Grilled Chicken with Thai Curry Dipping Sauce


4 servings

Time to Make

  • 15 minutes of active preparation
  • 2 hours to marinate chicken
  • 5-10 minutes of grilling



  • 1 pound boneless, skinless chicken breasts cut into 4 thin, equal, palm-sized pieces
  • 1 tablespoon coconut oil
  • 1 lime, juiced
  • 1 garlic clove, minced
  • salt
  • freshly ground black pepper

Curry Dipping Sauce

  • 1 tablespoon coconut oil
  • 1/4 cup chopped onions
  • 1 cup chopped tomatoes
  • 1 cup chopped pineapple
  • 1/4 cup loosely packed fresh basil
  • 1 tablespoon red curry paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground Vietnamese coriander (or other ground coriander)
  • 1/2 teaspoon ground turmeric
  • 1 can coconut milk, shaken
  • 1 red chili pepper, minced
  • 1-inch piece of fresh ginger root, grated or minced
  • 1 tablespoon fish sauce
  • lime juice, optional



  1. First make a marinade for the chicken.  Combine the coconut oil, lime juice, garlic, salt, and pepper.  Pour over the chicken and marinate for 2 to 4 hours.
  2. Meanwhile, make the dipping sauce so that it can come to room temperature and the flavors marry.  In a saucepan, heat the coconut oil over medium low heat.  Be careful not to have the heat too high because coconut oil is not suitable for high heats.  Add the onions and saute until they begin to soften.
  3. In a food processor, process onions, tomato, pineapple, and basil until smooth.
  4. To the saucepan, stir in the curry paste, cumin, coriander, and turmeric.  Cook, while stirring a minute or two.  Stir in the mixture from the food processor, the coconut milk, chili pepper, and ginger.  Cook, stirring occasionally, until reduced and thickened, about 15 to 20 minutes.
  5. Stir in fish sauce.  Add lime juice, if using, just before serving.
  6. Set a grill to high heat.  Remove chicken from marinade and sprinkle with a little salt.  Grill until cooked through, just a minute or two on each side.  Serve with the dipping sauce.



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