Bangkok Thai Chicken

Here’s one for dedicated Thai foodies; this recipe is quite hot and a traditional favorite. I really dig making this on the outdoor charcoal grill with my 14-pound cast-iron Lodge wok. The results are fantastic, it doesn’t heat up the house and cleanup is a snap.


4 spit skinned chicken breasts
2 tsp. salt
1 tbs. ground turmeric
1 tsp. cinnamon
1 tbs. garam masala
3 tbs. peanut oil
5 dried Thai chiles
4 stalks lemon grass, cleaned and minced
2 stalks green onion, minced
4 garlic cloves, minced
3 tbs. chili sauce or a dash of hot Sambal chili paste
1/4 cup white vinegar
1/4 cup coconut milk
1 tsp. lime juice
2 tsp. salt
1 cup diced carrots, blanched
1 cup cooked peas
15 fresh mint leaves

Steamed white rice


Toss the chicken with the salt, turmeric, garam masala and cinnamon.

Cut off and discard the chili stems, shake out the seeds.

Place the dried chilies into a cup of boiling water and refresh for 10 minutes.

Drain and puree with the fresh chilies, the scallion, garlic and lemon grass in a food processor. Reserve.

Heat the peanut oil in a large wok over high heat. Brown the chicken breast pieces and set aside.

Add the chili mixture to the wok, and cook for 4 minutes until fragrant and lightly browned.

Add the chicken back to the wok and cook, tossing, until cooked thoroughly.

Stir in the chili paste and vinegar, the salt, coconut milk and the lime juice.

Cook for several minutes after the mixture boils, to heat through, then add the vegetables and mint.

Toss and serve with steamed white rice.

Serves 4


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