Now comes the hard part, pounding everything using a mortar and pestle (If you don’t have a mortar and pestle you can blend the ingredients in a food processor (but I’d really recommend you invest in a Thai style mortar and pestle)
green onions, sliced for garnish. In a medium sized bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger and garlic
Idag blev det ännu en dag i asiatiskt tema när vi gjorde en gryta vi döpt till Chickenthai red curry som bland annat har kokosmjölk, thai red curry och även jordnötssmör i sig vilket blev en perfekt kombination
Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Then broil for 2-3 minutes, or until caramelized and slightly charred. 8 bone-in, skin-on chicken thighs. 1 teaspoon Sriracha, ormore, to taste. 2 tablespoons unsalted butter 8 bone-in, skin-on chicken thighs 1/4 cup peanuts, chopped 2 tablespoons chopped fresh cilantro leaves For the sauce 1/2 cup sweet chili sauce 2 tablespoons reduced sodium soy sauce 2 cloves garlic, minced 1 tablespoon fish sauce 1 tablespoon freshly grated ginger Juice of 1 lime 1 teaspoon Sriracha, ormore, to taste
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