Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, thai chicken. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Inspired by the pad thai at Thai Tom, this recipe features a tamarind paste, vinegar, sugar, and fish sauce mixture over perfectly stir-fried eggs, chicken breast, and rice noodles, garnished with peanuts, chives, and fresh bean sprouts. In a large bowl, combine the soy sauce, garlic, ginger and hot pepper sauce. Mix well and place chicken in the bowl, turning to coat evenly. Cover and marinate in the refrigerator for at least one hour.
Thai chicken is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Thai chicken is something which I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have thai chicken using 23 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Thai chicken:
- Get 1/4 cup canola oil
- Get 1 onion large diced
- Make ready 2 garlic cloves minced
- Prepare 2 tablespoons ginger minced
- Make ready 2 tablespoons lemon grass minced*
- Make ready 1 cup red bell pepper julienned
- Prepare 2 cups carrot
- Prepare 2 cups BC squash, peeled & diced into 3/4 inch (2 cm) pieces
- Take 6 tablespoons red Thai curry paste
- Make ready 1 coconut milk can (400 ml)
- Make ready 1 coconut cream can (400 ml)
- Get 1 kafir lime leaves (optional)
- Prepare 1 tablespoon fish sauce
- Get 1/4 cup lime juice, fresh
- Get 1-1/2 kale, julienned
- Take 1/4 cup cilantro, fresh
- Take 1/4 cup Thai basil (normal basil can be substituted) julienned
- Take Salt (as needed)
- Make ready Garnish
- Take Lime wedges
- Make ready Serve with jasmine rice
- Prepare Chicken
- Get 2 lbs chicken thigh boneless skinless diced into 1 inch or 3 cm pieces (1 kg)
Cook chicken until it is a nice golden brown and cooked through the center. 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. Instead, I incorporate the flavour into the Marinade.
Steps 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
Traditional Gai Yang is served with a dipping sauce but I find chicken thighs so juicy that it doesn't need it. Instead, I incorporate the flavour into the Marinade. Traditionally this is cooked over charcoal which gives it a wonderful smokey flavour. Season the chicken with salt and black pepper. In a large, ovenproof skillet, melt the coconut oil over medium-high heat.
So that is going to wrap it up for this special food thai chicken recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
