Coconut & Lime Crispy Chicken

30 mins
Serves 2
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Directions

  1. 1Coat the chicken in salt and smoked paprika.
  2. 2Coat the chicken in salt and smoked paprika.
  3. 3Coat the chicken in salt and smoked paprika.
  4. 4Fry the chicken skin-side down on high heat for around 10 minutes until crispy.
  5. 5Fry the chicken skin-side down on high heat for around 10 minutes until crispy.
  6. 6Fry the chicken skin-side down on high heat for around 10 minutes until crispy.
  7. 7Turn the heat down and flip the chicken, cooking for another 5 minutes.
  8. 8Turn the heat down and flip the chicken, cooking for another 5 minutes.
  9. 9Turn the heat down and flip the chicken, cooking for another 5 minutes.
  10. 10Once cooked, remove the chicken from the pan and discard any fat.
  11. 11Once cooked, remove the chicken from the pan and discard any fat.
  12. 12Once cooked, remove the chicken from the pan and discard any fat.
  13. 13In the same pan, add a drizzle of oil, sliced shallots, and red chilli, then fry for 5 minutes.
  14. 14In the same pan, add a drizzle of oil, sliced shallots, and red chilli, then fry for 5 minutes.
  15. 15In the same pan, add a drizzle of oil, sliced shallots, and red chilli, then fry for 5 minutes.
  16. 16Add the chicken stock pot and 100ml of water, letting it simmer for a few minutes until dissolved.
  17. 17Add the chicken stock pot and 100ml of water, letting it simmer for a few minutes until dissolved.
  18. 18Add the chicken stock pot and 100ml of water, letting it simmer for a few minutes until dissolved.
  19. 19Add garlic paste, ginger paste, coconut milk, soy sauce, fish sauce, and the juice of the lime.
  20. 20Add garlic paste, ginger paste, coconut milk, soy sauce, fish sauce, and the juice of the lime.
  21. 21Add garlic paste, ginger paste, coconut milk, soy sauce, fish sauce, and the juice of the lime.
  22. 22Stir together and bring to a simmer.
  23. 23Stir together and bring to a simmer.
  24. 24Stir together and bring to a simmer.
  25. 25Grate in the zest of the lime and add the chopped coriander.
  26. 26Grate in the zest of the lime and add the chopped coriander.
  27. 27Grate in the zest of the lime and add the chopped coriander.
  28. 28Add the chicken back into the pan and leave to simmer for another 10 minutes until cooked through.
  29. 29Add the chicken back into the pan and leave to simmer for another 10 minutes until cooked through.
  30. 30Add the chicken back into the pan and leave to simmer for another 10 minutes until cooked through.

Ingredients

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

Equipment

pantongsknifechopping board

Tips

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