Thai Style - Coconut Chicken Thighs recipe
This Thai style recipe combines chicken thighs with a blend of coconut milk, lemongrass, garlic and lime, to everyone's delight.
Preparation time: 10 minutes || Cooking time: 40 minutes
- Chicken thighs: 8 small
- Coconut milk: 200ml
- Garlic: 3 cloves
- Lemon Juice: from half a lemon
- Lemongrass stalks: 2
- Red Chili: 1
- Sweet Chili sauce: 2 tablespoons
- Soy sauce: 1 tablespoon
- Coriander leaves: 2 tablespoons of chopped leaves
- Salt and pepper to taste
First, crush the garlic, bash the lemongrass stalks, deseed & dice the chili and chop your coriander leaves.
Heat the oven to 200 degrees Celsius and place the chicken thighs in an ovenproof dish and season. Mix the coconut milk and garlic, then pour the mixture over the thighs; add the lemongrass and cover with foil to roast for 20 minutes.
Mix the chili, lime juice, sweet chili sauce & soy sauce in a bowl and pour it over the chicken. Roast uncovered for another 20-25 minutes, until the chicken is golden brown and cooked through.
Remove the lemongrass (used only for flavor) and serve with coriander on top.