COCONUT & LIME crispy chicken

30 mins
Serves 2
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Directions

  1. 1Coat the chicken in salt and paprika.
  2. 2Coat the chicken in salt and paprika.
  3. 3Coat the chicken in salt and 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. 10Remove the cooked chicken from the pan and discard any fat.
  11. 11Remove the cooked chicken from the pan and discard any fat.
  12. 12Remove the cooked chicken from the pan and discard any fat.
  13. 13Add a drizzle of oil, sliced shallots, and red chilli to the same pan and fry for 5 minutes.
  14. 14Add a drizzle of oil, sliced shallots, and red chilli to the same pan and fry for 5 minutes.
  15. 15Add a drizzle of oil, sliced shallots, and red chilli to the same pan and fry for 5 minutes.
  16. 16Add the chicken stock pot and 100ml water, simmering for a few minutes until the stock pot dissolves.
  17. 17Add the chicken stock pot and 100ml water, simmering for a few minutes until the stock pot dissolves.
  18. 18Add the chicken stock pot and 100ml water, simmering for a few minutes until the stock pot dissolves.
  19. 19Add the garlic, ginger, coconut milk, soy sauce, fish sauce, and the juice of the lime.
  20. 20Add the garlic, ginger, coconut milk, soy sauce, fish sauce, and the juice of the lime.
  21. 21Add the garlic, ginger, 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. 28Return the chicken to the pan and simmer for another 10 minutes until cooked through.
  29. 29Return the chicken to the pan and simmer for another 10 minutes until cooked through.
  30. 30Return the chicken to the pan and simmer for another 10 minutes until cooked through.
  31. 31Serve with jasmine rice and vegetables, topped with optional garnish.
  32. 32Serve with jasmine rice and vegetables, topped with optional garnish.
  33. 33Serve with jasmine rice and vegetables, topped with optional garnish.

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
  • 1 spring onion
  • 1 spring onion
  • 1 spring onion
  • 1 green chilli
  • 1 green chilli
  • 1 green chilli
  • 1 coriander
  • 1 coriander
  • 1 coriander
  • 1 drizzle oil
  • 1 drizzle oil
  • 1 drizzle oil
  • 100 ml water
  • 100 ml water
  • 100 ml water
  • 1 jasmine rice
  • 1 jasmine rice
  • 1 jasmine rice
  • 1 veg
  • 1 veg
  • 1 veg

Equipment

pantongsknifecutting board

Tips

  • Garnish with spring onion, green chilli, and coriander for extra flavor and presentation.