This is a recipe I found a few years back, printed in the local paper. It’s one of my favorite dishes to make not only because it’s super easy but also because of it’s complex flavors. The original recipe calls for 8 boneless, skinless chicken thighs but I’ve always make it with breasts. I only use one chile when making this recipe and I think it’s plenty, but you can experiment for yourself. I also use only 2 tablespoons of fish sauce instead of three. I love the flavors of Thai food.
This recipe adapted from The Instant Cook
Prep time: 20 minutes
Cook time: 15 minutes
Yield: 4 servings
- 2 teaspoons vegetable oil
- 4 large fresh chiles, cored, seeded and finely chopped (see note)
- 1 tablespoon grated fresh ginger
- 3 tablespoons lime juice
- 3 tablespoons nam pla (fish sauce)
- 1/3 cup firmly packed brown sugar
- 8 boneless, skinless chicken thighs, halved
- 2 tablespoons fresh cilantro leaves (optional)
- Cooked jasmine rice or steamed vegetables
Heat a large frying pan over medium-high heat. Add the oil, chiles and
ginger, and cook for 1 minute. Add the lime juice, nam pla and brown
sugar, and cook, stirring, for 1 minute. Add the chicken and cook for 8
minutes. Increase the heat to high, turn the chicken and cook for 5 to 10
minutes more or until golden, sticky and cooked through. Sprinkle with the
cilantro and serve with jasmine rice or steamed vegetables. I served mine over rice noodles with a side of soy beans.
Note: Wear gloves when handling fresh, canned, dried or pickled chiles;
the oils can cause a burning sensation on your skin.