Ingredients
Instructions
- 1 Peel the garlic and shallots. Chop shallots to measure and add both to the bowl of a food processor.
- 2 Cut the chili peppers in half. Chop to measure and add to the bowl of the food processor. Scoop out the seeds if you don't like too much heat.
- 3 Next add fresh ginger followed by the oil, fresh lime peel (zest), lime juice, turmeric, salt and freshly ground black pepper. Process to a fine paste. Add a bit more oil if it is too thick to help process down to a smooth texture.
- 4 Add paste to a small skillet and sauté over medium heat. Stir and sauté until fragrant and lightly browned. Turn off heat and allow to cool.
- 5 Use a sharp knife to separate legs into thigh and drumstick portions by cutting through at the joint. Add chicken pieces to a re-sealable plastic bag. Use hands to massage the yellow curry paste into the chicken. Place in refrigerator and chill for at least four hours and preferably overnight.
- 6 Preheat grill over medium-high setting. Remove chicken from bag and place on top shelf and close. Use a brush to coat chicken with some of the remaining paste in the bag. Grill chicken over medium-high heat for 15 minutes per side and until cooked through and a thermometer registers 165°F (74°C).