Thai Chicken Marinade, served on rice, on a plate.

Crazyweed's Thai Chicken Marinade

  • 4 cans (400 mL each) coconut milk (AROY-D BRAND) 
  • 8 tbsp. Thai yellow curry paste (MAE PLOY BRAND) 
  • 8 tbsp. brown sugar
  • 8 tbsp. fish sauce 
  • 4 tbsp. garlic 
  • 1 bunch cilantro
  • 2 tbsp. ground black pepper 
  • 4 limes (zest + juice) 
  • 2 cloves garlic

Season chicken ahead 20-30 mins wih kosher salt, all sides, so the salt goes into the meat. 

Make the marinade while chicken is resting. 

Place all ingredients into high-speed blender, blend until smooth. 

Submerge chicken into marinate, coat all sides. 

Marinate ahead for better flavor, anywhere from 2-4 hours in the fridge.

Coconut Lime Cilantro Sauce

½ bunch cilantro 
6 green onion
3 limes (zest + juice)
1 Serrano pepper
4 tbsp. fish sauce 
1 block coconut cream
2 tbsp. sugar

Scallion Salad

¼ bunch mint 
¼ bunch Thai basil 
¼ bunch cilantro 
4 green onion
2 tbsp. Nuoc cham

Directions:

  1. Start by cutting chicken breasts out. Salt the chicken once done cutting and let it sit for 20 minutes. 
  2. Pour coconut milk into the blender. Add brown sugar and curry paste into the blender. Pour fish sauce into the blender. 
  3. Now add 2 cloves of garlic into the blender. After, add your lime zest and juice along with cilantro into the blender. 
  4. Now blend it all together. Once blended, pour it into a bowl and put the chicken into it to marinate. Let it marinate for a few hours or overnight. 
  5. Take chicken out and place it skin side down on the pan. Let it cook for a few minutes until crisp/golden. 
  6. Put chicken into the oven. Start cutting cilantro/green onions. Juice and zest limes. Add fish sauce into the blender. Pour lime juice into the blender. 
  7. Add cilantro, green onions and 1 serrano pepper into the blender. Add coconut cream block and sugar into the blender. Blend it all together. 
  8. Cut green onions, mint, cilantro, thai basil and put it into a bowl. Add nuac cham into the bowl.

Plating:

  1. Place ½ cup of rice on the side of the plate.
  2. 3 tbsp. of coconut lime sauce on the plate. Place chicken on top.
  3. Scallion salad on top of chicken and rice to finish it off.
 
Back to the top