Just a simple recipe that I would like to share with all of you – one that was taken from a newspaper cutout and that has been kept in my cupboard for the longest time now.
This recipe makes use of the most basic ingredients in Thai cooking – Thai sweet chilli sauce, fish sauce, coconut milk, coriander – and goes on to infuse them with the Chinese style of stir-frying using traditional Chinese ingredients such as garlic cloves and pandan leaves. A very simple stir-fry in the span of 5 minutes – that’s all it takes to churn out a dish of chicken and that goes so well and yummy with plain white rice.
To quote my boy when he finishes a mouthful of his favourite dish: ‘Yummy! Yarmee! Yarmee!’ *hands rubbing stomach*
- Coriander roots: roots from 6 stalks, washed
- Garlic clove: 6
- White pepper: 1 tsp
- Palm sugar: 4 tbsp, chopped
- Thai sweet chilli sauce: 2 tbsp
- Fish sauce: 2 tbsp
- Coconut milk: 2 tbsp
- Worcestershire sauce: 2 tbsp
- Salt: 1/2 tsp
- Chicken thigh: 6, skinned, cut into chunks
- Pandan leaf: 4, crushed, snipped into 4cm lengths
- Oil: 5 tbsp
- Blend coriander roots and garlic cloves together into a paste.
- Blend in white pepper, palm sugar, Thai sweet chilli sauce, fish sauce, coconut milk, Worcestershire sauce and salt.
- Mix chicken thighs with blended sauce and pandan leaves. Leave to marinate overnight in fridge.
- Heat oil in wok. Stir-fry chicken, pandan leaves and marinade together on high heat till evenly cooked.
- Serve hot with plain rice.
- You can add a little bit more coconut milk (about 2 more tbsp) into the blended mixture so as to give the dish a little more gravy.