Peel the garlic and shallots. Chop shallots to measure and add both to the bowl of a food processor.
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.
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.
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.
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.
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).
- Serves: 4
- Prep Time:
- Cook Time:
- 4 cloves garlic
- 1/4 cup (60 mL) shallots, chopped
- 1/4 cup (60 mL) red hot chili peppers, chopped
- 2 tbsp (30 mL) ginger, fresh
- 2 tbsp (30 mL) vegetable oil
- 1 tsp (5 mL) lime zest
- 2 tbsp (30 mL) lime juice
- 1 tsp (5 mL) turmeric, ground
- 1/4 tsp (1.25 mL) salt
- 1/4 tsp (1.25 mL) black pepper, freshly ground
- 4 skinless chicken legs and back, (about 250 g each)
Serve with fragrant jasmine rice.