Thai chicken on the barbeque from Whitewater Cooks at Home by Shelley Adams

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Notes about this recipe

  • averythingcooks on August 09, 2022

    This made some very tasty chicken thighs even though I could only marinate for around 9 hours and a torrential downpour meant they were oven baked (given as an alternative to the BBQ). I used red curry paste in place of the yellow called for and based on experience/our palates I used only 1/2 the fish sauce. We enjoyed these served beside a pile of garden vegetables blistered in the air fryer but rice would also be a good accompaniment. I'll make these again for sure.

  • breakthroughc on November 06, 2021

    This is one of my signature dishes that I make the company often. The marinade adds great flavor to the chicken, It is a great entertaining recipe as it marinates overnight and cooks quickly on the grill. I pair it with the herby, peanut noodle salad from River Cottage Vegetables. The recipe makes a lot which is great because the leftovers can be used for more terrific meals of salads or sandwiches. If you own this cookbook and haven’t tried this recipe you should

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