Curried Grilled Chicken Thighs
Curry paste is a flavor powerhouse, full of roasted aromatics, earthy spices, fiery chiles, and more. Yellow curry powder is commonly used in green curry paste recipes, serving as the flavor backbone; it's convenient, too, providing lots of spices in a single handy ingredient. Like store-bought, our version will keep in an airtight container in the fridge for several months. You can substitute 1 tablespoon lemongrass paste (found near the fresh herbs) for the fresh stalks; simply add right to the food processor instead of roasting.
This recipe goes with: Curry-Poached Cod with Snap Pea Slaw and Thai Sweet Potato Noodle Bowls.