Thai Garlic & Pepper Chicken & Green Mango Salad Recipe
This recipe combines the flavors of garlic, coriander, and pepper to create a delicious marinade for grilled chicken skewers. The marinade, made with garlic, coriander root, white peppercorns, and salt, is pounded into a rough paste to infuse the chicken with flavor. Turmeric and fish sauce are added to the chicken for extra taste. The marinated chicken pieces are then threaded onto pre-soaked bamboo skewers and cooked on a hot pan or outdoor grill until they develop a beautiful golden color. Finally, the chicken is finished in the oven to ensure it is cooked through.
The Thai green mango salad is made with unripe mango, cut into fine julienne strips using either a serrated vegetable peeler or a knife. Red Asian shallots, red chili, and desiccated coconut are added to the mango strips. A dressing made with fish sauce, sugar, chili powder, and lime juice is poured over the salad. The salad is mixed vigorously to dissolve the sugar and allow the flavors to meld together. Fresh herbs such as curry leaves and mint leaves are added to the salad for extra fragrance and taste.
Serve the grilled chicken skewers with the tangy and crunchy Thai green mango salad for a delicious and satisfying meal. The combination of the flavorful chicken and the zesty salad is truly magical. Enjoy!
Ingredients:
- Garlic
- Coriander root (or coriander stems)
- White peppercorns
- Salt
- Chicken thigh
- Turmeric
- Fish sauce
- Bamboo skewers
- Oil
- Green mango
- Asian shallots
- Red chili
- Dried desiccated coconut
- Lime juice
- Sugar
- Curry leaves
- Mint leaves
Cooking steps:
- Prepare the marinade by pounding garlic, coriander root (or stems), white peppercorns, and salt into a rough paste.
- Cut chicken thigh into small pieces and add them to the marinade along with turmeric and fish sauce. Mix well.
- Thread the marinated chicken pieces onto pre-soaked bamboo skewers.
- Cook the chicken skewers on a hot pan or outdoor grill until they develop a golden color.
- Finish cooking the chicken skewers in the oven for about 10 minutes to ensure they are cooked through.
- Prepare the Thai green mango salad by cutting unripe mango into fine julienne strips.
- Add Asian shallots, red chili, and dried desiccated coconut to the mango strips.
- In a separate bowl, mix fish sauce, sugar, chili powder, and lime juice to make the dressing for the salad.
- Pour the dressing over the salad, mixing vigorously to dissolve the sugar.
- Add curry leaves and mint leaves to the salad for extra flavor.
- Serve the grilled chicken skewers with the Thai green mango salad. Enjoy!
