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Thai Chicken Thighs in Pandan Leaves

Thai Chicken Thighs in Pandan Leaves – Moist, tender and flavoursome chicken cooked with delicious thai flavours  in pandan leaves. 

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Thai Chicken Thighs in Pandan Leaves

Traditionally this chicken thighs in pandas leaves recipe is cooked using boneless chicken and once it is wrapped in the leaf it is then deep fried. The aroma of the leaves infuses into the chicken meat and gives it a very unique, almost earthy flavour. It also looks pretty cool and the recipe is really really easy to make. Thai people usually steam the chicken before deep frying. This really helps to keep the chicken moist after frying, and really get  the pandan leaf aroma into the chicken. My recipe is a healthier take but in my opinion it is just as divine. Seriously it is sooooo good.

In Thailand, pandan leaves are used to flavour rice, to make drinks and prepare desserts. There are many versions of pandas leaf chicken recipes. Some recipes include the usual Thai flavours like lemongrass, turmeric, coconut and shallot. Some include extra curry powder and chillies too. I love thai flavours and have stuck with those in this recipe minus the curry powder.

Pandan leaf is also known as screw pine leaf. It is a very long and thin leaf that if I am honest, I have rarely seen in the UK. Luckily for us in Leicester, Yours Supermarket does EVERYTHING including pandas leaf.

It can be challenging wrapping the chicken the first time, but it is actually really easy once you get used to it. Or you can soak the leaves ahead of time to make the process easier. There are two ways to encase the chicken. You can fold the leaves to form a pocket (Kind of like making a samosa!) to hold the chicken or simply roll the chicken inside the leaf and secure it with a cocktail stick. 

Thai Chicken Thighs in Pandan Leaves

Thai Chicken Thighs in Pandan Leaves - Moist, tender and flavoursome chicken cooked with delicious thai flavours  in pandan leaves. 

Course Dinner
Cuisine Thai
Prep Time 5 minutes
Cook Time 16 minutes
Marination 1 hour
Total Time 21 minutes
Servings 4

Ingredients

  • 8 Chicken Thighs
  • 4 tbsp Red Curry Paste
  • 5 tbsp Fish Sauce
  • 4 tbsp Coconut Milk
  • 1 tbsp Lemongrass Paste
  • 2 tbsp Brown Sugar
  • 1 tsp Turmeric
  • 1/2 tsp Chilli Flakes
  • 1 tsp White Pepper
  • 16 Pandan Leaves
  • 1 tbsp Oil

Instructions

  1. Marinade the chicken thighs for 1 hour in red curry paste, fish sauce, coconut milk, lemongrass paste, brown sugar, turmeric, chilli flakes and white pepper.

  2. Remove from the fridge, wrap the thighs in 2 leaves each and secure with a cocktail stick.

  3. Heat the oil in a large frying pan over medium/high heat and cook for 6 - 8 minutes each side or until cooked through.

 

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