Pan Fried Thai Chicken
Recipe type: Dinner
Cuisine: Thai
Serves: 4 Servings
- 4 chicken thighs, pounded flat
- ¼ cup water
- ¼ cup Thai red curry paste
- 2 TBS palm sugar/sucanat
- 2 TBS coconut oil
- 1 TBS grated ginger
- 1 TBS soy sauce/tamari
- 1 clove garlic, crushed
- Using the meat pounder or a rubber hammer thinly pound the chicken thighs until flat.
- Mix the water, red curry paste, ginger, soy sauce, sugar, and garlic together to make a thick paste.
- Coat both sides of the thighs, place in a glass container and allow to marinade for at least one hour.
- Add the oil to a skillet and bring to medium/high heat. Add the thighs cook for about 3 minutes on each side.
- Cut one thigh to be sure there is no pink and that the meat is completely cooked.
- Serve with steamed white rice and carrot and ginger salad.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/pan-fried-thai-chicken-with-carrot-and-ginger-salad/
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