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Grilled chicken with a coconut sauce

Grilled chicken with a coconut sauce

Main dishes

Southern Thai Fisherman’s Chicken: Chicken marinated in shallots, garlic, and ginger, grilled, and then repeatedly coated with a sauce made from coconut m…

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Recipe from Geonuch, B20180, Pitpisit and 2 other contributors, adapted by Recette de cuisine · · updated on

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Coq au vin is a traditional French dish. It is made with red wine, mushrooms, onions, and herbs.

Ingredients and directions

  • Prep time30 min
  • Cook time1 hr
  • Resting10 min
  • Total1 hr 40 min
  • DifficultyMedium
  • Cooking methodgrill
  • Gluten-free
  • Low lactose

Ingredients

4 people
  • $2.14
  • $0.40
  • $3.12
  • $0.03
  • $0.04
  • $2.50

Directions

  1. Cut the chicken into 4 pieces and rinse it. ≈ 8 min
  2. Finely chop 2-3 shallots and 2 cloves of garlic, 2 slices of ginger, and a pinch of salt. Rub this mixture all over the chicken and let it marinate.
  3. Finely chop the soaked chili peppers, along with the shallots, garlic, and ginger, and the shrimp paste. Heat the coconut cream, add the mixture, tamarind, palm sugar, and salt, and simmer until thickened.
  4. Grill the chicken, then coat it with sauce and return it to low heat. Repeat this process several times until the chicken is thoroughly coated.
  5. “One-pot version: Simmer the raw chicken directly in the sauce until it is cooked through.”
  6. The dry, slightly sweet rice is traditionally served with sticky rice cooked in bamboo. ≈ 3 min

Equipment

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Before you start

Ingredients

  • 4 pieces of chicken, cut into four
  • 6 dried red chili peppers, soaked
  • 13 shallots
  • 4 slices of ginger
  • 4 to 5 cloves of garlic
  • A small amount of shrimp paste
  • Guava pulp
  • salt
  • palm sugar
  • 1 cup of coconut cream

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