This post is for all the people who have asked for my husbands Thai chicken recipe. I know you loved it and here it is.
It’s my husbands recipe. He handles all the meat in the house since I stopped eating meat about 3 years ago. Eating meat generally makes me feel tired and I have a hard time digesting it. I’m still surprised at how easy it was for me to stop eating meat – and I feel so much better since.
But when this Thai chicken recipe is made in the house, it smells so good, I always wish I could have some.
It’s fairly easy to make, you just need a lot of fresh herbs, good quality chicken thigh filets (preferably organic) and a food processor to chop up the marinade fast.
And it needs some time to marinate, so make sure you plan ahead.
Get ready to have your kitchen smell delicious.
- 1 kilo Good quality chicken thighs filet
- 2 Small shallots
- 2 Garlic cloves
- 2 Chili peppers (remove seeds if you don't like spicy)
- 1 Thumb sized ginger (peeled)
- 1 tbs Fish sauce
- 3 tbs Soy sauce
- 1 tbs Palm sugar
- 2 tsp Ketoembar
- 2 tsp Laos powder
- 2 spring onions (chopped)
- Cut the chicken thigh filets in bite size pieces. Set aside in a bowl in the fridge.
- Wash your cutting board well or use a clean one if you' re going to cut the herbs by hand.
- Otherwise peel the shallot and garlic and put them in the foodprocessor together with the chili peppers, lemongrass and ginger and chop until fine.
- Ad the fish sauce, soy sauce, palm sugar, ketoembar and laos and mix.
- Pour the marinade over the chicken, cover the bowl with foil and leave it in the fridge for at least 2 hours.
- Heat up 1 tbs coconut oil in a big wok and fry the chicken on medium heat until golden brown. You want the chicken to stay juicy and the marinade just about to caramelize. (It works better to do this in batches to ensure all the chicken is well done)
- Add the spring onion last and heat for 2 more minutes.
- Enjoy with some rice and veggies.