Coconut & Lime Crispy Chicken

Name: Coconut & Lime Crispy Chicken
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 4 boneless chicken thighs; 2 tsp salt; 2 tsp smoked paprika; 2 shallots sliced; 1 red chilli sliced; 1 chicken stock pot; 200 ml coconut milk; 1 tsp ginger paste; 1 tsp garlic paste; 1 lime; 1 tbsp soy sauce; 1 tbsp fish sauce; 1 bunch fresh chopped coriander; spring onion; green chilli; drizzle of oil; 100 ml water

30m

Serves 2

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Coconut & Lime Crispy Chicken

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30m

Serves 2

Directions

1Coat the chicken in salt and smoked paprika.
2Fry the chicken skin-side down on high heat for around 10 minutes until crispy.
3Turn the heat down and flip the chicken, cooking for another 5 minutes.
4Once cooked, remove the chicken from the pan and discard any fat.
5In the same pan, add a drizzle of oil, sliced shallots, and red chilli, then fry for 5 minutes.
6Add the chicken stock pot and 100ml of water, letting it simmer for a few minutes until dissolved.
7Add garlic paste, ginger paste, coconut milk, soy sauce, fish sauce, and the juice of the lime.
8Stir together and bring to a simmer.
9Grate in the zest of the lime and add the chopped coriander.
10Add the chicken back into the pan and leave to simmer for another 10 minutes until cooked through.

Ingredients

4 boneless chicken thighs
2 tsp salt
2 tsp smoked paprika
2 shallots sliced
1 red chilli sliced
1 chicken stock pot
200 ml coconut milk
1 tsp ginger paste
1 tsp garlic paste
1 lime
1 tbsp soy sauce
1 tbsp fish sauce
1 bunch fresh chopped coriander
spring onion
green chilli
drizzle of oil
100 ml water

Equipment

pantongsknifechopping board

Tips

Serve with jasmine rice and vegetables.
Garnish with spring onion, green chilli, and coriander if desired.

Coconut & Lime Crispy Chicken

30m

Serves 2

facebook.com

Coconut & Lime Crispy Chicken

facebook.com

30m

Serves 2

Directions

1Coat the chicken in salt and smoked paprika.
2Fry the chicken skin-side down on high heat for around 10 minutes until crispy.
3Turn the heat down and flip the chicken, cooking for another 5 minutes.
4Once cooked, remove the chicken from the pan and discard any fat.
5In the same pan, add a drizzle of oil, sliced shallots, and red chilli, then fry for 5 minutes.
6Add the chicken stock pot and 100ml of water, letting it simmer for a few minutes until dissolved.
7Add garlic paste, ginger paste, coconut milk, soy sauce, fish sauce, and the juice of the lime.
8Stir together and bring to a simmer.
9Grate in the zest of the lime and add the chopped coriander.
10Add the chicken back into the pan and leave to simmer for another 10 minutes until cooked through.