Thai · Salad

Stir-Fried Chicken Thigh with fish sauce and palm sugar

This Thai Salad leans on fish sauce and palm sugar to do the heavy lifting. We stir-fry the Chicken Thigh for real depth, then bring it together in one pan.

4.3 from 942 cooks

Prep30 min

Cook12 min

Serves6

LevelEasy

Members' recipe

Stir-Fried Chicken Thigh with fish sauce and palm sugar

Ingredients

600gboneless chicken thighs
to tastesea salt
2 tbspolive oil
4 clovesgarlic
2 tbspcoconut milk

Method

Prep everything first: chop the aromatics, measure the fish sauce and palm sugar elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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