Thai Ginger Chicken

Eating Thai food is an adventure into an explosion of flavours. Lime, chilli, fresh herbs, salty, sweet, fish sauce, coconut just to mention a few recognizable tastes. What I really love about Thai food and south-east Asian cuisine, in general, is the melange of flavour, speed of cooking and the pleasure it gives me. We now live in a world where both parents need to work long hours to fulfil many requirements, be it financial, professional, self-improvement or just being career orientated. Not enough time is spent as a family and almost no time spent preparing meals.

My approach to food is always simple, few ingredients, abundance of flavour, straightforward execution and speed. If This is you then check out my South-East Asian recipes here.

Servings: 5

Preparation Time: 10 minutes

Start to finish: 30 minutes

Ingredients:

10 skinless chicken thighs

10 cloves garlic

1 onion

5 " piece of ginger

4 teaspoons fish sauce

2 teaspoons sugar

2 lemongrass

1/2 teaspoon Himalayan salt

1/2 teaspoon black pepper

6 kafir lime leaf

1 teaspoon turmeric

Handful Thai basil 

Handful chopped coriander

500 millilitres coconut milk

2 tablespoons vegetable oil

       Method:

• Chop the garlic and ginger as seen in the video.

• Heat vegetable oil and fry the ginger, meanwhile cut the lemongrass in half and bruise it with the back of the knife and add to the pot

• Finely chop the onion and add to the pot along with the chilli and garlic.

• Add all the spices, salt, sugar, fish sauce and lime leaf and stir 1 minute.

• Add the skinless thighs, stir and pour the coconut milk.

• Leave to boil on medium-low heat until the chicken is cooked. If the sauce becomes too thick, add some water.

• At the end add chopped garlic and the Thai basil leave adjusting the salt and serve with steamed rice.

       Notes:

• You can make this dish vegan by using soy sauce instead of the fish sauce and vegetables of your choice, even firm tofu.

• You can use fish or prawns instead of the chicken.

• By removing the skin, the calories content per serving drops in any dish.

• For a well-balanced meal, add some vegetables of your choice, Aubergine, green beans and peppers work perfectly. 

• This dish is suitable for freezing.

Per Serving: 571 Calories; 39g Fat (59.8% calories from fat); 31g Protein; 28g Carbohydrate; 4g Dietary Fibre; 118mg Cholesterol; 353mg Sodium.