Looking for a unique way to spice up your chicken? Well, you’ve come to the right place! There is nothing like the exotic Thai flavours to bring some life to a common piece of poultry. The best part about this dish is that it is super easy to make and tastes fantastic! You can’t go wrong giving this recipe a try!
Believe it or not there was a point in my life where I wasn’t procreating, running and cooking all the time, which feels like a million years ago. I love to travel and I truly appreciate what this great world has to offer. 
Currently, I am responsible for the care of many lives and whisking off to exotic lands does not mesh well with weekend soccer and basketball games. So bringing a small part of the world into my home by creating a Thai dish will bring back some wonderful memories of my travels to Southeast Asia.
Thai food does have a reputation for being a bit on the spicy side. To accommodate the 4 young palates in my home, I omitted the hot chili that might have them running out the door instead of giving me the “Yum” that all moms long to hear.
With the perfect balance of ingredients, this dish has the abundant, rich flavor you would expect from a Thai dish, without the flaming aftertaste. Of course, keeping it gluten-free and dairy-free was a must so Kid 1 could enjoy this meal with the rest of the gang.
| Servings |
| 6 - 8 |
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What to make when it is time to change up that same old chicken dish? Welcome the exotic taste of Thailand into your very own home by trying this simple recipe. In no time your family could be enjoying this kid-friendly Thai Chicken and you will have a new easy to make recipe to add to your meal rotation.
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- 6 whole chicken legs (thighs and drumsticks)
- sea salt to taste
- black pepper to taste
- 1 yellow onion thinly sliced
- 5 cloves garlic finely chopped
- 1 1/2 tbsp. fresh ginger finely chopped
- zest of 1 lemon
- 2 tbsp. fish sauce
- 1 cup coconut milk unsweetened
- 1 cup frozen peas
- 1/4 cup fresh basil torn
- 1 lime cut in wedges
- Remove skin off chicken and separate the thighs and drumsticks. Lightly season with salt and pepper. Place chicken in a large cast iron pan or skillet over medium-high heat and cook until both sides of the chicken are browned. Transfer chicken to a plate.
- Add onions, garlic, ginger, lime zest to the pan and stir often until fragrant.
- Mix in the coconut milk, fish sauce, return the chicken into the pan and bring the liquid to a simmer.
- Reduce the heat to medium-low and cover for 45 minutes or until chicken shows no sign of pink when pierced at the bone.
- Add peas, basil leaves and cook for a few more minutes.
- Serve hot with lime wedges.
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