This recipe takes a little effort but the rewards in flavor makes the effort worthwhile.
First Cooking
- 7 or 8 chicken thighs
- 1 tbsp Thai Kitchen Thai Seasoning
- Season Chicken Thighs evenly with Thai Seasoning
- Place in a 1/2 size aluminum steam table pan lined with non-stick aluminum foil
- Cover pan with foil and bake in a 300° F oven for 1 to 2 hours. Remove cover for last 1/2 hour.
- Allow to cool. Then remove skin from thighs and discard.
- Shred the chicken meat by hand and place in a large bowl.
Second Cooking – Curried Coconut Sauce with Shredded Chicken
- 3/4 cup Thai Kitchen Coconut Milk
- 1 tsp McCormick Chinese Five Spice
- 1 tbsp Thai Kitchen Thai Seasoning
- 1 tsp McCormick Fancy Paprika
- 1/4 tsp Gilroy Farms Minced Garlic
- 1 15.25oz can Tropical Fruit
- 1 small can pineapple chunks, diced if desired
- 1/4 cup shredded coconut, toasted lightly in a frying pan
- 1/4 cup chopped green onion
- 1/2 cup water
- Combine all ingredients in a large sauce pan (large enough to hold ingredients plus chicken).
- Heat and blend Curried Coconut Sauce.
- When well blended, fold in the shredded chicken, and stir to blend well.
- Cook for 15 minutes, stirring often.
- Serve 1 cup Twice Cooked Thai Chicken over 1 cup of fresh cooked Honey Cumin jasmine or basmati rice (recipe below).
Honey Cumin Rice Recipe
- 2 cups Jasmine or Basmati Rice
- 4 cups water
- 1/4 cup honey
- 1 tsp McCormick Ground Cumin
- Bring water to boil. Add rice, cover, reduce heat and cook until water is absorbed, about 20 minutes (less time for basmati)
- Remove from heat. Let sit for 5 minutes. Fluff with a fork.
- Sprinkle ground cumin evenly over top of rice, and drizzle with honey.
- Stir well
