Thai-Style Coconut-Curry Injected Chicken Breast
Maize-fed chicken breast injected with a coconut milk, curry paste and lime marinade via whipping siphon, then grilled.
⏱️ Prep: 20 min🍳 Cook: 15 min
Nutrition
per per 300 g portion320
Calories
28g
Protein
6g
Carbs
20g
Fat
Ingredients
| 150 g | coconut oil | |
| 50 ml | chicken stock | |
| 50 ml | coconut milk | |
| 0.5 | lime zest | |
| 2 | lime leaves (optional) | |
| 1 | lemongrass, thumb-length (optional) | |
| 0.25 tsp | 1.3 ml | xanthan gum |
| 1 tsp | 5 ml | cane sugar |
| 1 tsp | 5 ml | curry paste |
Instructions
- Brown the curry paste in a small saucepan, add the sugar, caramelize, then deglaze with coconut milk and chicken stock.
- Add the lime zest and lemongrass, cover and simmer about 15 minutes.
- Strain through a sieve, blend in the xanthan gum with a hand blender, then mix in the cold solid coconut fat.
- Place the mixture in a 0.5 L iSi Whip with the long injection tip, screw on an iSi Professional Charger and shake about 8 times.
- Inject the mixture directly into the chicken at several points using the whip's lever. Wrap in cling film and marinate for 2 hours.
- Grill as desired.