Baked Thai Chicken

Recipe by
Total Time:
5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Thai Recipe
Technique: Bake Recipe
Difficulty: Medium

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Ingredients

  • 1 chicken with skin, cut into 8 pieces
  • To Marinade:
  • 2 stalks lemon grass-chopped
  • 1 inch chopped ginger
  • 3 tsp - chopped garlic
  • 1 chopped onion
  • 3 tbsp - chopped coriander stems
  • 1 tbsp - grated jaggery
  • 120 ml - coconut milk
  • 2 tbsp - fish sauce
  • 2 tbsp - soya sauce
  • For mixed vegetable base:
  • 100 gm - bean sprouts
  • 100 gm - baby corn
  • 6 tbsp - vegetable/chicken stock
  • 2 sliced tomatoes
  • 2 peeled and sliced carrots
  • 2 tbsp - oil
  • 1 or 2 whole red chillies2 tbsp - spring onions-cut into 1 inch lengths
  • 1/2 inch grated ginger
  • 1 chopped capsicum
  • 2 tbsp - beans
  • 1 tsp - sugar
  • pepper to taste
  • salt to taste
  • To Garnish:
  • lemon wedges
  • sliced red chillies

How to Make Baked Thai Chicken

  • To make the marinade, blend all ingredients together.
  • Pour over the chicken pieces and leave for three to four hours.
  • Bake chicken on rack over a baking tin at 200 Centigrade for 25 minutes.
  • Baste regularly with marinade.
  • To prepare the vegetables, heat the oil in a large pan.
  • Stir-fry chillies, spring onions and ginger for one minute.
  • Add remaining vegetables and fry for two minutes.
  • Season well, sprinkle on the sugar and pour in the stock.
  • Serve with the chicken, garnished with lemon wedges and red chillies.

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