BBQ Red Chicken, another Thai street food that brings back good memories. This bbq chicken is sometimes called temple-fair grilled chicken, as it is a staple dish at Buddhist temple fairs. The taste is usually sweet but you can adjust the sugar level if you want.
Grilled chicken breast with panang curry sauce served with brown rice and quinoa.
Panang curry paste is red curry paste with extra ingredients like cumin seed and coriander seeds. The panang curry paste tends to be less liquid than red or green curry.
Last time when I posted the braised beef recipe a few friends that said they don’t eat beef. In this blog post let’s do something similar, but use chicken instead.
I adapted the braised chicken recipe I want to share with you today from the recipe for braised pork leg or ‘kow kha moo’, which is a popular rice dish in Thailand. The original recipe was from Chinese migrants and again, like other dishes, over time the recipe has been adapted to suit Thai preferences. Braised chicken is perfect when served with rice and chilli garlic sauce. This time however I used chilli garlic from the jar, which is just perfect as well.