Black Pepper and Ginger Chicken Taco with Red Curry-Peanut Sauce and Peanut Relish

Total Time:
4 hr 32 min
Prep:
4 hr 25 min
Cook:
7 min

Yield:
4 servings

Ingredients
  • Chicken marinade:
  • 1 cup soy sauce
  • 2 tablespoons peanut oil
  • 2 tablespoons finely chopped fresh ginger
  • 4 cloves garlic, finely chopped
  • 1 tablespoon coarsely ground black pepper
  • 4 boneless chicken breasts
  • Salt
  • Red Curry-Peanut Sauce:
  • 2 tablespoons peanut oil
  • 1 tablespoon red curry paste
  • 2 tablespoons soy sauce
  • 1 cup coconut milk
  • 2 tablespoons fresh lime juice
  • 2 tablespoons smooth peanut butter
  • Salt and freshly ground pepper
  • Peanut Relish:
  • 1/4 cup chopped peanuts
  • 1/4 cup chopped pistachios
  • Salt and pepper
  • Assemble:
  • 8 blue corn tortillas, (6-inches each)
  • 1/2 cup grated Monterey Jack cheese
  • 1/2 cup grated white cheddar cheese
  • 1/2 red onion, finely sliced
  • 1/4 cup finely chopped cilantro
  • Cilantro, for garnish
Directions

For Chicken Marinade: Whisk together soy sauce, oil, ginger, garlic and black pepper in a medium shallow baking dish. Add the chicken breast and turn to coat. Cover and marinate in the refrigerator for at least 4 hours. Heat a large grill pan over high heat until smoking. Remove chicken from marinade and season with salt to taste. Grill for 4 to 5 minutes on each side until just cooked through. Let rest 5 minutes, slice each breast on the bias into 6 slices.

For the Red Curry Peanut Sauce: Heat peanut oil in a medium saucepan over high heat. Add the curry paste and saute for 3 to 4 minutes. Add the soy sauce, coconut milk and lime juice and bring to a simmer. Whisk in the peanut butter and cook for 5 minutes. Season with salt and pepper to taste.

For the Peanut Relish: Combine all ingredients in a small bowl and season with salt and pepper.

To Assemble: Preheat oven to 375 degrees F. Lay tortillas out on a flat surface. Divide both of the cheeses among the tortillas. Top the cheese with 3 slices of the chicken, some of the red onion and cilantro. Fold the tortillas over to form a half moon and brush the tops with peanut oil. Place on a lightly oiled baking sheet and bake for 5 to 7 minutes, until the cheese melts. Serve 2 on a plate, drizzle with the red curry-peanut sauce and sprinkle with peanut relish and cilantro.


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