03
Dec
Add curry paste and fry for 2 minutes. This dish comes together in about 20 minutes and tastes great served warm or cold.
Remove the pan from.
Chiang mai chicken recipe. Dice the chicken into 12 cubes. Heat the oil fry the garlic for 1 minute. Add curry paste and fry for 2 minutes.
Add the rest of the ingredients as well as 2 cups of water. The sauce is made with tamarind toasted sticky rice lime juice spring onions shallots fish sauce and chili flakes. Heres a close-up shot.
The cooks here are no one-trick ponys though. Hence why the famous American chef Andy Ricker partly based his menu on what SP Chicken offers. Add the chicken pieces and allow to cook halfway through.
The idea here is to help them develop a nice brown crust. Then add the water soya sauce and tamarind paste and mix everything together. Allow the mixture to come to a boil then let it simmer over low heat as the gravy thickens.
Heat a large non-stick frying pan. Add the minced chicken and moisten with a little water. Stir constantly over a medium heat for 7-10 minutes until it is cooked through.
Remove the pan from. Some Chiang Mai temples date back 700 years. Preparations for the chicken started the day before with a marinade of fish sauce coconut milk lemon grass crushed coriander and peppercorns garlic cilantro root palm sugar and perhaps a touch of MSG as well.
2 tablespoon s lemongrass fresh or frozen minced 6 cloves garlic. 6 makrut lime leaves cut into slivers with scissors or 1 teaspoon grated lime zest 1 tablespoon chili powder. 12 red chili peppers fresh or 341 teaspoon cayenne pepper.
To taste 12 lime squeezed for juice 2 123 tablespoons fish sauce. This dish comes together in about 20 minutes and tastes great served warm or cold. Serve Chiang Mai chicken salad dished up in lettuce wraps or over lettuce leaves to make an awesome easy lunch.
For a creamy variation stir in a little plain Greek yogurt until its the consistency of chicken.