Recipe Cuisine: Thai
Theme: Soul Spicy
Gai Yang
By: Nicole H
Ingredients
- 1 kg chicken thigh fillets, skinless, boneless.
- MARINADE:
- 1 stalk lemongrass, trimmed and bruised, sliced thin.
- 4 cloves garlic, crushed.
- 2 tablespoons fish sauce.
- 1 tablespoon light soy sauce.
- 2 teaspoons dark soy sauce.
- 3 tablespoons dark brown sugar.
- 2 tablespoons vegetable oil.
- NAM JIM JAEW:
- 2 tablespoons fish sauce.
- 2 tablespoons tamarind paste.
- 1 tablespoon brown sugar.
- 1 tablespoon ground toasted rice (see notes).
- 1 tsp toasted chilli flakes (see notes).
- 1 tablespoon cilantro, finely chopped.
- 1 scallion, finely chopped.
- 1 shallot, finely chopped.
- TO SERVE:
- sticky rice or steamed rice.
- grilled lime halves.
- fresh chilli, sliced.
- scallions, sliced.
- cilantro, torn.
Product used in recipe
- LEE KUM KEE - SUPERIOR LIGHT SOY SAUCE
Method
- Blend the marinade ingredients, except the oil, in a food processor or blender. Pour into a bowl and stir in the oil. Add the chicken and toss to coat. Cover and marinate for a couple of hours or overnight if you have the time.
- Heat the grill pan or barbeque over medium/high heat. Remove the chicken from the marinade and place in the pan. Turn the heat down to medium and cook until golden, about 5-6 minutes each side. If the chicken starts to burn keep flipping it until its cooked through. Rest for a few minutes before serving.
- NAM JIM JAEW:
- Combine the fish sauce tamarind and brown sugar and stir until the sugar is dissolved. add the ground toasted rice, chilli flakes, cilantro, scallions and shallot and mix well. Let it sit for a few minutes for the flavours to develop then taste and adjust if needed.
- TO SERVE:
- Serve the chicken with sticky rice or steamed rice, grilled lime halves, fresh chilli, cilantro and scallions with Nam Jim Jaew on the side.
- NOTES:
- To toast the rice place the uncooked rice into a dry pan over medium heat and toast until golden brown with a nutty aroma. Remove from the heat and allow to cool. Grind into a coarse powder.
- Dry toast the chilli flakes over medium heat until they start to darken, do not let them burn or they will become bitter. Allow to cool and then grind to a coarse flake.
