Directions
- 1Coat the chicken in salt and 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.
- 4Remove the cooked chicken from the pan and discard any fat.
- 5Add a drizzle of oil, sliced shallots, and red chilli to the same pan and fry for 5 minutes.
- 6Add the chicken stock pot and 100ml water, simmering for a few minutes until the stock pot dissolves.
- 7Add the garlic, ginger, 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.
- 10Return the chicken to the pan and simmer for another 10 minutes until cooked through.
- 11Serve with jasmine rice and vegetables, topped with optional garnish.
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
- 1 spring onion
- 1 green chilli
- 1 coriander
- 1 drizzle oil
- 100 ml water
- 1 jasmine rice
- 1 veg
Equipment
pantongsknifecutting board
Tips
- Garnish with spring onion, green chilli, and coriander for extra flavor and presentation.
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