Fried Chicken Marinade

This Thai main features Spring onions, washed and trimmed, To 6 medium green chilies, seeded and finely chopped, Cloves garlic. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Boiling, Frying, Steaming, Stewing

Cuisine: Thai

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 1833.6

Description

This Thai main features Spring onions, washed and trimmed, To 6 medium green chilies, seeded and finely chopped, Cloves garlic. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

6 Spring onions, washed and trimmed
4 To 6 medium green chilies, seeded and finely chopped
2 Cloves garlic
1 tablespoon Fresh ginger root, peeled and finely chopped
1 tablespoon Coriander seeds, pounded and crushed
1/2 teaspoon Freshly ground black pepper
1/2 Handful lime leaves, torn
2 Lemon grass stalks, trimmed back and finely chopped
2 Good handfuls fresh basil on the stalk
3 Good handfuls fresh coriander on the stalk
3 Tablespoons extra virgin olive oil
4 Limes, zested and juiced
4 Chicken breasts without bone and skin, each cut into 5 large pieces
16 Ounces coconut milk
1 Handful chopped pistachio nuts

Directions

1
Sea salt and freshly ground black pepper, to taste Put all the green curry paste ingredients in a food processor and whizz to a smooth green paste.
2
Marinate the chicken in a little of the paste for 30 minutes, then
3
add a little oil and the chicken pieces to a hot casserole-type pan or wok.
4
Fry for 4 minutes, then add the remainder of the marinade it will sizzle and spit.
5
Stir in the coconut milk, bring to the
6
boil and
7
simmer gently for 8 minutes until the chicken is cooked.
8
Season to taste.
9
The flavor should have a kick but be reasonably mellow very fresh and fragrant.
10
Sprinkle with the pistachios and some coriander leaves and
11
serve with steamed rice or noodles, and chunky coconut, tomato, cucumber and lime relish

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1833.6kcal

% Daily Value *
Total Fat 151.7g234%
Saturated Fat 87.3g437%
Cholesterol 134.0mg45%
Sodium 196.0mg9%
Total Carbohydrate 78.9g27%
Dietary Fiber 41.0g164%
Sugars 21.7g
Protein 77.3g155%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: back, basil, black, blending, boiling, bone, breasts, chicken, chilies, chopped, cloves, coconut, coriander, crushed, cut, extra, finely, fresh, freshly, fried

Read it online: https://www.chefs-mate.com/recipe/fried-chicken-marinade-3/