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
  1. Using the meat pounder or a rubber hammer thinly pound the chicken thighs until flat.
  2. Mix the water, red curry paste, ginger, soy sauce, sugar, and garlic together to make a thick paste.
  3. Coat both sides of the thighs, place in a glass container and allow to marinade for at least one hour.
  4. Add the oil to a skillet and bring to medium/high heat. Add the thighs cook for about 3 minutes on each side.
  5. Cut one thigh to be sure there is no pink and that the meat is completely cooked.
  6. Serve with steamed white rice and carrot and ginger salad.
Recipe by The Nourishing Gourmet at