Time: 40 min.
Complexity: easily
Servings: 4

This Thai-style chicken with a light coconut glaze is easy to prepare and perfect for both a weeknight dinner and a special occasion. Serve with steamed rice noodles and a cucumber and carrot salad in a sweet and tart dressing. Top with fresh mint and enjoy!

Ingredients:

• 2 teaspoons of vegetable oil
• 8 small chicken thighs with skin and bones (about 1.3 kg)
• 2 tbsp + 1 tsp dark brown sugar
• 1 tbsp fish sauce
• 0.5 cups light Thai coconut milk
• 2 tbsp + 1 tsp distilled white vinegar
• Half a cucumber
• 1 large carrot
• 170 g of thin dry rice noodles
• 1/4 cup torn fresh mint

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, fish sauce, brown sugar, cucumbers, carrot, rice noodles, coconut milk, mint

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Preparation:

Step 1
• Bring a saucepan of water to a boil. Meanwhile, heat vegetable oil in a large skillet over medium heat. Season the chicken on both sides with salt and black pepper. Place the thighs skin-side down in the skillet and cook until crispy and dark brown, about 8 minutes; flip and cook on the other side for 2 minutes. Transfer to a plate and wipe the skillet clean.
Step 2
• Turn off the heat, add 2 tablespoons of brown sugar to the pan, and drizzle with fish sauce. Return the pan to medium heat, stir, and bring to a simmer. Add the coconut milk and 1 teaspoon of vinegar; stir to combine. Return the chicken to the pan, skin side up, and gently simmer in the sauce, turning occasionally, until cooked through, about 25 minutes. Add a little water occasionally if the sauce becomes too thick.
Step 3
• Meanwhile, cut the cucumber in half lengthwise and remove the seeds. Slice the cucumber and carrot into thin strips. Toss in a medium bowl with the remaining 2 tablespoons vinegar, 1 teaspoon brown sugar, and 3/4 teaspoon salt.
Step 4
• Remove the boiling water from the heat, add the rice noodles, and stir until softened. Let stand until completely softened, 2-4 minutes, then drain and rinse the noodles under cold water. Shake off as much water as possible. Divide the noodles and chicken among bowls. Top with a spoonful of coconut sauce. Serve with vegetables and a sprinkle of mint.

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