Spicy Kinda Thai Chicken

30 Jan

Back in October, BFKef dipped his toes in the shallow end of cusine: the crockpot. Since the new year, he’s been a man possessed by the idea of cooking his own meals — I couldn’t be prouder!

This chicken is a riff on the one he made in his inaugural cooking session- sadly his vegetarian girlfriend didn’t try the fruits of his labor, but I did lick the sauce and it was delish!


I don’t know a ton about Thai food and know even less about chicken, so I really can’t attest to the veracity of today’s title–but BFKef was really smelling himself over this creation, so we’ll let authenticity slide for today.

Spicy Thai Chicken


  • 7 boneless, skinless chicken thighs (4 if you’re using the gargantuan Purdue hormone-pumped chicken)
  • 4 hot peppers, minced (BFKef used spicy Scotch Bonnets)
  • juice of 1.5 limes
  • zest of 1.5 limes
  • 2 heaping tsp red curry paste (this one has no sugar and, if memory serves, is paleo)
  • 4-5 cloves garlic, minced
  • 3 scallions, chopped
  • 2 tsp coriander
  • 2 TBS olive oil
  • sprinkle of black pepper


1. Combine all ingredients in a mixing bowl except for chicken. Once you get a nice pasty mixture, throw the chicken in there and make sure all the pieces get a nice coating. Marinate in the refrigerator for at least 6 hours.

2. In a lightly greased saute pan, cook the chicken over medium heat in the juices until there is no pink, flipping once. BFKef reports that this took him about 7 minutes/side.

2 Responses to “Spicy Kinda Thai Chicken”


  1. Thai Noon - Belly Joy - May 8, 2014

    […] Spicy Kinda Thai Chicken […]

  2. Lemongrass Coconut Cauliflower (or, what I eat for lunch every day) | Cooking Up Kefi - July 9, 2014

    […] don’t use sugar and found these two that I love. I’ve written before about how easy this red curry paste makes life and was thrilled to find a lemongrass paste with no sugar or gluten. I defer to you as […]

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