Directions
- 1Fry off your marinated chicken in some oil until it's nice and crispy.
- 2Remove the chicken from the pan.
- 3In the same pan, go in with onions, tomato paste, Gochujang, and garlic.
- 4Sauté that all down before adding an entire tin of coconut milk.
- 5Chuck in a few lime leaves.
- 6Get your chicken back in.
- 7Let that simmer for about 15 minutes.
Ingredients
- 6 chicken thighs, deboned
- 3 tsp paprika
- 1 pinch MSG
- 1 tsp ginger powder
- 2 tsp gochugaru flakes
- 400 ml coconut milk
- 1 small red onion, diced
- 3 cloves garlic, diced
- 1 tablespoon tomato paste
- 1 tablespoon Gochujang paste
- 1 lime leaf
- 1 avocado oil
- 0.25 juice of lime per person
- 1 Coriander
Equipment
shallow pan
Tips
- Don't worry if the chicken is not cooked all the way through after initial frying.
- Serve with rice, lime, and coriander.
- Coconut milk can potentially be substituted with heavy cream.
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