By Mandy Tanner
This fragrant coconut curry is easy to make on a weeknight. The vegetables and sauce ingredients go right into a single pot to simmer on the Traeger while the chicken cooks alongside on the grill for some wood-fired flavor. The fish sauce, available in most supermarkets, can be omitted, but if you have it use it: It adds a welcome salty-savory (not fishy) flavor.
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|1 1/2 Pound||boneless, skinless chicken breasts|
|1/4 Teaspoon||Kosher salt|
|1/4 Teaspoon||freshly ground black pepper|
|1 Tablespoon||canola or vegetable oil|
|2||bell peppers, preferably 1 green and 1 red, sliced into 1/4-inch strips|
|2 Medium||Carrots, peeled and sliced into 1/4 inch rounds|
|1/2 Medium||yellow onion, diced|
|1 Teaspoon||grated fresh ginger|
|2 Teaspoon||fish sauce (optional)|
|2 Tablespoon||red curry paste|
|1||13.5-oz can full-fat coconut milk (1 2/3 cups)|
|Finely grated zest of 1 lime|
|Juice of 1/2 lime (about 2 tsp), plus lime wedges for serving (optional)|
|fresh chopped cilantro, for serving|
|4 Cup||steamed jasmine or other rice, for serving|
One-Pot Chicken Curry
Preheat the Traeger with the lid closed to 375°F; this will take about 15 minutes. While the grill is heating, place a medium enameled cast iron pot or other grill-safe pot directly on the grill grates and off to one side to leave room for grilling the chicken.
Season the chicken all over with the salt and pepper. Holding a leave-in meat thermometer parallel to the work surface, insert it into the thickest part of the thickest breast. Place the chicken directly on the grill grates. To the preheated pot, add the oil, peppers, carrots, and onion. Close the grill lid and cook until the chicken has grill marks, about 10 minutes.
375 ˚F / 191 ˚C
1 1/2 Pound boneless, skinless chicken breasts
1/4 Teaspoon Kosher salt
1/4 Teaspoon freshly ground black pepper
1 Tablespoon canola or vegetable oil
2 bell peppers, preferably 1 green and 1 red, sliced into 1/4-inch strips
2 Medium Carrots, peeled and sliced into 1/4 inch rounds
1/2 Medium yellow onion, diced
Flip the chicken. Stir the vegetables; they should be sweating but not browned. Add the ginger and fish sauce, if using, and stir to combine. Add the red curry paste and coconut milk and stir. Close the grill lid and cook until the internal temperature of the chicken is 165°F, and the sauce is simmering, another 30 to 35 minutes.
165 ˚F / 74 ˚C
1 Teaspoon grated fresh ginger
2 Teaspoon fish sauce (optional)
2 Tablespoon red curry paste
1 13.5-oz can full-fat coconut milk (1 2/3 cups)
Transfer the chicken to a cutting board (but leave the pot cooking on the grill). Carefully remove the thermometer from the chicken if you have not already. Slice the chicken into 1- to 1½-inch pieces. Add the chicken and any juices to the pot with the vegetables and stir to combine. Close the grill lid and cook until the vegetables are tender and the flavors have melded, another 15 to 20 minutes.
375 ˚F / 191 ˚C
Transfer the pot to a heatproof surface. If cooking in cast-iron that’s not enameled, transfer the curry to a large bowl. Stir in the lime zest and juice.
Finely grated zest of 1 lime
Juice of 1/2 lime (about 2 tsp), plus lime wedges for serving (optional)
Serve with rice sprinkled with cilantro and with a lime wedge, if desired. Enjoy!
fresh chopped cilantro, for serving
4 Cup steamed jasmine or other rice, for serving