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We hope you got benefit from reading it, now let’s go back to thai chicken recipe. To cook thai chicken you only need 23 ingredients and 9 steps. Here is how you do that.
The ingredients needed to make Thai chicken:
- Take canola oil
- Prepare onion large diced
- Use garlic cloves minced
- Provide ginger minced
- Get lemon grass minced*
- Use red bell pepper julienned
- You need carrot
- Use BC squash, peeled & diced into 3/4 inch (2 cm) pieces
- Use red Thai curry paste
- Use coconut milk can (400 ml)
- Provide coconut cream can (400 ml)
- Get kafir lime leaves (optional)
- Provide fish sauce
- Use lime juice, fresh
- Take kale, julienned
- Use cilantro, fresh
- Get Thai basil (normal basil can be substituted) julienned
- Provide Salt (as needed)
- Provide Garnish
- You need Lime wedges
- Get Serve with jasmine rice
- Use Chicken
- You need chicken thigh boneless skinless diced into 1 inch or 3 cm pieces (1 kg)
Instructions to make Thai chicken:
- First I prep a pot of jasmine rice in my instant pot and have it prepped and ready to go, pressing the cook start as I prepare this meal.
- In a 7 L Dutch oven or large pot, heat canola and sauté onion till soft. (About 4 minutes)
- Place in chicken and continue to sauté until seared on all sides.
- Add your garlic, ginger, and lemon grass and sauté for 1 more minute
- Add red pepper, carrot, BC squash, and continue to cook for 2 minutes.
- Stir in your curry paste and continue stirring for 1 minute.
- Pour in the cans of coconut milk and cream, sitting until combined. Add the optional kafir leaves and fish sauce. Bring to a boil, reduce medium heat, and simmer for 8-10 minutes or unti sauce has thickened enough to coat the chicken.
- Turn heat off and add lime juice, kale, cilantro, fresh Thai basil, stir in and adjust the seasoning with salt, if needed.
- Serve over hot cooked rice and top with lime wedges
Season the chicken with salt and black pepper. In a large, ovenproof skillet, melt the coconut oil over medium-high heat. Add the chicken and sear on both sides until deeply golden brown. The marinade for this chicken is true to the authentic Thai grilled chicken (Gai Yang). Traditional Gai Yang is served with a dipping sauce but I find chicken thighs so juicy that it doesn't need it.
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