Gochujang & Coconut Chicken

Method6 steps · about 35 min

1. 1

   Step 1: Marinate the chicken thighs (6) with the paprika (15 ml), MSG, ginger powder (5 ml), gochugaru flakes (10 ml) and a bit of avocado oil to help the spices combine. Leave to marinate while you prepare the onion and garlic.

   Uses 6 chicken thighs, deboned · 15 ml paprika · pinch of MSG · 5 ml ginger powder · 10 ml gochugaru flakes · a bit of avocado oil · garlic

2. 2

   Step 2: Heat more avocado oil in a shallow pan over medium heat. Fry the marinated chicken skin-side down until the skin is crispy, then flip and cook for a few more minutes; it does not need to be cooked through yet.

   Uses all the marinated chicken · some avocado oil

3. 3

   Step 3: Remove the chicken from the pan, leaving the juices behind. Add the diced red onion (1 small), tomato paste (15 ml) and gochujang paste (15 ml) to the pan and cook until jammy.

   Uses all the seared chicken, removed from the pan · pan juices from searing the chicken · 1 small red onion, diced · 15 ml tomato paste · 15 ml gochujang paste

4. 4

   Step 4: Add the diced garlic (3 cloves) to the jammy onion and paste mixture and cook for a further 2 minutes.

   Uses all the jammy onion and paste mixture · 3 cloves garlic, diced

5. 5

   Step 5: Pour in the coconut milk (400 ml), add the lime leaf (1) and bring to a simmer. Return the seared chicken to the pan and simmer for about 10 minutes, or until the chicken is cooked through.

   Uses all the garlicky sauce base · 400 ml coconut milk · 1 lime leaf · all the seared chicken

6. 6

   Step 6: Serve the gochujang coconut chicken with cooked rice, lime juice and optional coriander.

   Uses all the gochujang coconut chicken · 600 g cooked rice, to serve · juice of 1/4 lime per serving · coriander, optional