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

30m

Serves 2

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COCONUT & LIME crispy chicken

facebook.com

30m

Serves 2

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.

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 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.