I have found the most yummy and easy to make Thai Green Curry Chicken and have expanded on it to make my own style of Pad Thai!
8 small chicken drumsticks (preferably organic)
2 tablespoons thai green curry paste
2 tablespoons shredded coconut
1 tablespoon brown sugar (I prefer less)
2 tablespoons water
Make 3 slits in each drumstick and pat dry.
Mix all ingredients together in a large bowl and toss drumsticks through mixture. Cover and let sit for about 5 minutes then cook in medium preheated oven for about 45 minutes, turning once only during cooking time.
Serve on a bed of rice sprinkled with fresh cut coriander OR try my style of
Pad Thai (the lazy way)
250 grams fresh mung bean sprouts
250 grams salad greens
1 cup cooked flat rice noodles ( I usually leave raw rice noodles to soak in boiling water before I cook the chicken. then by the time the chicken is cooked so are the noodles)
2 tablespoons crushed peanuts
1 tablespoon fried red shallots (found in Asian food stores)
1 Tahiitian lime
Toss first three ingredients together, then place on serving platter with wedges of lime and sprinkle with nuts and fried onion. Serve with chicken and enjoy!
Leave a Comment
You must be logged in to post a comment.