Updated: 06/15/2012 3:53 PM
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Grilled Cambodian Thai Chicken
3 lbs boneless, skin-on Gold‘n Plump Chicken Thighs, trimmed
2 1.75 oz. packets of Thai Yellow Currie Paste
2 C. Coconut Milk
2 Cloves Minced Garlic
1 Tbls Minced Ginger
½ C. Chopped Cilantro
Heat 1/3 C. of the coconut milk in a large non-stick sauté pan. Add the packets of spice paste and stir fry until fragrant. Add chicken thighs, garlic, ginger, and cilantro. Stir fry for one more minute. Add remaining coconut milk, cover pan and braise the chicken until tender (about 30 min.) Remove chicken from pan and reserve sauce. Grill chicken thighs over high heat until browned. Serve with rice and stir fried vegetables. Use braising sauce as a condiment.
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