Wednesday, June 29, 2016

Thai Style Coconut Chicken ~ The Brainy Way!

Even if you have never been to Thailand, you can relish the experience with Thai cooking; either at home or out. For this simple Thai dish, you will need to buy boneless chicken thighs, one small can of coconut milk, fresh ginger and garlic, sesame and coconut oil, fresh grated coconut or packaged and soy sauce along with either homemade or store bought Thai chili ginger garlic sauce. As for a side, julienne zucchini, green pepper, onion and sweet potato which you will stir fry in sesame oil with red pepper flakes and garlic powder.

To begin, take a large covered skillet and on high heat melt in 4 tbs of coconut oil and 1 tsp of sesame oil. Once, the oils spit at you, lay in your thighs. As they start to fry whisk in a dash of 1 tsp of red pepper flakes, 1 tbs of fresh grated ginger, garlic and crushed dried mint.

As the first side of the thighs sizzle and brown, you can also generously coat the top side with fresh grated coconut or even dry packaged. Turn down the heat to med. and cover for 5 min. after that time, turn over the thighs to cook the coconut topped side. Next, turn up the heat for 2 min, give the skillet a good shake and then cover again, turning the heat back to med.  After 5-6 min. add 1/2 cup of coconut milk. Cover and simmer on low for 15 min. While you prepare your side.

This side is a basic stir fry of veggies: zucchini, green pepper and onion along with a few shavings of sweet potato for color. So...take out another skillet, melt in 3 tbs of sesame oil and 1 tbs of coconut oil. Toss the veggies in when the oils are hot! Sprinkle in some red pepper flakes, garlic powder and stir can also add 2 eggs for a heavier and or heartier stir fry; especially if you are not serving rice.


Put out either soy sauce or chili sauce and dream of Phuket

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