Thai Curry-grilled Chicken with Green Peppercorn Pasta, Baby Vegetables and Avocado Lemon Sauce

Introduction

History

This recipe is a fusion of Thai and Italian flavors, combining the spicy and aromatic elements of Thai curry with the comforting and hearty nature of pasta. The addition of green peppercorn adds a subtle heat and earthiness to the dish, while the avocado lemon sauce provides a creamy and tangy finish. This recipe is a modern take on traditional flavors, perfect for those looking to explore new culinary horizons.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to marinate the chicken for at least 24 hours to allow the flavors to fully penetrate the meat.

- When making the pasta, be sure to let the dough rest for at least an hour to allow the gluten to relax, making it easier to roll out.

- When cooking the vegetables, be sure to cook them to your desired level of doneness to ensure they are tender but still have a bit of crunch.

- When making the avocado lemon sauce, be sure to blend it until smooth and strain it to remove any lumps or chunks for a silky texture.

Serving Suggestions

This dish can be served as a main course for lunch or dinner. It pairs well with a side salad or crusty bread to soak up the delicious sauce. Garnish with fresh herbs or a squeeze of lemon for an extra burst of flavor.

Cooking Techniques

When grilling the chicken, be sure to preheat the grill and oil the grates to prevent sticking.

- When making the pasta, be sure to cook it in boiling water until al dente, then drain and toss with olive oil to prevent sticking.

- When making the sauce, be sure to cook it over low heat and stir constantly to prevent burning or curdling.

- When cooking the vegetables, be sure to cook them over high heat to retain their color and texture.

Ingredient Substitutions

If you don't have red Thai curry paste, you can substitute with green or yellow curry paste for a different flavor profile.

- If you don't have grapeseed oil, you can use olive oil or vegetable oil as a substitute.

- If you don't have green peppercorn, you can use black peppercorn or crushed red pepper flakes for a similar heat.

- If you don't have avocado, you can use Greek yogurt or sour cream for a creamy sauce alternative.

Make Ahead Tips

You can marinate the chicken and make the sauce ahead of time and store them in the refrigerator until ready to cook.

- You can also make the pasta dough ahead of time and store it in the refrigerator until ready to roll out and cook.

- The vegetables can be prepped ahead of time and stored in the refrigerator until ready to cook.

Presentation Ideas

To plate this dish, arrange the grilled chicken on a bed of pasta, top with the avocado lemon sauce, and garnish with steamed spinach and baby vegetables. - You can also drizzle extra sauce over the dish for added flavor and presentation. - Garnish with fresh herbs, such as cilantro or parsley, for a pop of color and freshness.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the flavors of the Thai curry and avocado lemon sauce. You can also serve it with a light beer or sparkling water for a refreshing beverage option.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- To reheat, place the dish in a microwave-safe container and heat on high for 1-2 minutes, or until heated through.

- You can also reheat the dish in a skillet over medium heat, stirring occasionally, until warmed.

Nutrition Information

Calories per serving

The exact calorie count per serving will vary depending on portion size and ingredient quantities. However, this dish is a balanced meal that provides a good mix of macronutrients and essential vitamins and minerals. It is a satisfying and flavorful option for those looking for a wholesome and delicious meal.

Carbohydrates

The carbohydrates in this dish primarily come from the pasta and vegetables. The pasta provides a good source of complex carbohydrates, while the vegetables add fiber and essential nutrients. Overall, this dish is a balanced source of carbohydrates, perfect for providing energy and fuel for your day.

Fats

The fats in this dish primarily come from the grapeseed oil used in the marinade, the olive oil used in the sauce, and the butter used to finish the sauce. These fats provide essential fatty acids and add richness and flavor to the dish. While fats are high in calories, they are an important part of a balanced diet when consumed in moderation.

Proteins

The main source of protein in this dish comes from the chicken breasts. Chicken is a lean source of protein, making it a healthy choice for those looking to increase their protein intake. Protein is essential for muscle growth and repair, making this dish a great option for those with active lifestyles.

Vitamins and minerals

This dish is rich in vitamins and minerals, thanks to the variety of ingredients used. The avocado in the sauce is a great source of vitamins E, K, and C, as well as potassium and folate. The spinach in the sauce adds iron, vitamin A, and calcium, while the vegetables provide a range of vitamins and minerals depending on the types used. Overall, this dish is a nutrient-dense option for a balanced meal.

Alergens

This recipe contains gluten from the pasta, as well as dairy from the butter in the sauce. It also contains tree nuts from the avocado in the sauce. If you have allergies to any of these ingredients, be sure to make substitutions or omit them from the recipe to suit your dietary needs.

Summary

Overall, this Thai Curry-grilled Chicken with Green Peppercorn Pasta, Baby Vegetables and Avocado Lemon Sauce recipe is a well-rounded and nutritious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a flavorful and satisfying option for those looking to enjoy a delicious and wholesome meal.

Summary

This Thai Curry-grilled Chicken with Green Peppercorn Pasta, Baby Vegetables and Avocado Lemon Sauce recipe is a delicious and flavorful dish that combines the bold flavors of Thai curry with the freshness of avocado and lemon. It is a well-rounded and nutritious option for a balanced meal, perfect for those looking to enjoy a wholesome and satisfying dish. With a few simple ingredients and some creative cooking techniques, you can create a culinary masterpiece that will impress your family and friends. Enjoy!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a sunny afternoon in Bangkok, and I was wandering through the bustling streets, taking in all the sights and sounds of this vibrant city. As I passed by a small food stall, I caught a whiff of a delicious aroma that made my mouth water. Intrigued, I approached the stall and saw a young woman expertly grilling chicken over a charcoal flame, while another woman was tossing green peppercorn pasta in a pan.

I watched in awe as they worked their magic, and I knew I had to learn their secret recipe. With a smile, I approached the women and asked if they would be willing to share their recipe with me. To my delight, they were more than happy to oblige. They introduced themselves as sisters, Nong and Ploy, and told me that they had learned this recipe from their grandmother, who was a renowned chef in Thailand.

I spent the rest of the afternoon with Nong and Ploy, watching them cook and taking notes on every step of the process. They showed me how to marinate the chicken in a spicy Thai curry paste, how to grill it to perfection, and how to make the green peppercorn pasta with a creamy coconut sauce. They also taught me how to make the baby vegetables, which were lightly sautéed in a fragrant garlic and ginger sauce.

But the highlight of the meal was the avocado lemon sauce, which added a creamy and tangy contrast to the spicy chicken and pasta. Nong and Ploy explained that the secret to the sauce was ripe avocados, which were mashed and mixed with fresh lemon juice, garlic, and a touch of honey.

As we sat down to enjoy the meal together, I was struck by the perfect balance of flavors and textures in each bite. The tender grilled chicken was infused with the bold flavors of the curry paste, while the creamy pasta and crunchy vegetables added a delightful contrast. And the avocado lemon sauce tied everything together with its smooth and tangy finish.

I knew that this recipe was something special, and I was determined to recreate it at home for my family and friends. Over the following weeks, I practiced and perfected the dish, making sure to pay attention to every detail that Nong and Ploy had taught me. And when I finally served it to my loved ones, their eyes lit up with joy and appreciation.

From that day on, Thai Curry-grilled Chicken with Green Peppercorn Pasta, Baby Vegetables and Avocado Lemon Sauce became a staple in my kitchen. I would often make it for special occasions, and it never failed to impress my guests. And every time I cooked it, I would think back to that sunny afternoon in Bangkok, and the two sisters who had generously shared their family recipe with me.

Now, as I pass on this recipe to you, my dear grandchild, I hope that you will cherish it as much as I have. May it bring you joy and satisfaction, just as it has done for me and my loved ones. And may you always remember the story of how I learned to make this delicious dish, and the generous spirits of Nong and Ploy who shared their culinary wisdom with me. Bon appétit!

Categories

| Chicken Breast Recipes | Chicken Stock And Broth Recipes | Curry Recipes | Egg Recipes | Fresh Pasta Recipes | Garlic Recipes | Green Peppercorn Recipes | Hass Avocado Recipes | Lemon Juice Recipes | Shallot Recipes | Thai Recipes |

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