@texasgirl1000: A little more country than that #eastoncorbin @Easton Corbin @Dayna Bee @Loren Ellis

texasgirl1000
texasgirl1000
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Monday 17 August 2026 03:38:10 GMT
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When I say I have outdone myself with this one…I feel like making this last night has actually given me a bit of a spark back for enjoying cooking as I enjoyed it so much (let’s see how long that lasts though!) I also used my new @procookuk santoku knife (AD - Gifted) for prepping & let me tell you it is the dream to use! To make this for two people you will need: 4 boneless chicken thighs 2 tsp salt 2tsp smoked paprika 2 shallots sliced 1 red chilli sliced 1 chicken stock pot 200ml coconut milk 1 tsp ginger paste 1 tsp garlic paste 1 lime 1 tbsp soy sauce 1 tbsp fish sauce Bunch fresh chopped corriander For optional garnish: spring onion, green chilli & coriander Coat the chicken in the salt and paprika then fry off on a high heat skin side down for around 10 mins until it is crispy. Turn the heat down then flip over and cooker for another 5 mins. Once cooked remove from the pan & discard any fat from the meat. To the same pan add a drizzle of oil, shallots & chilli then fry off for 5 mins. Add the stock pot & 100ml water leaving to simmer for a few mins until the stock pot has dissolved. Add in the garlic, ginger, coconut oil & the juice of the lime. Stir together then bring to a simmer. Grate in the zest of the lime and add the chopped coriander. Add the chicken back in to the pan and leave to simmer for another 10 mins until the chicken is cooked through. Serve with jasmine rice & veg then top with the garnish if using it. Enjoy!!! Let me know if you make this & enjoyed it just as much as I did!
When I say I have outdone myself with this one…I feel like making this last night has actually given me a bit of a spark back for enjoying cooking as I enjoyed it so much (let’s see how long that lasts though!) I also used my new @procookuk santoku knife (AD - Gifted) for prepping & let me tell you it is the dream to use! To make this for two people you will need: 4 boneless chicken thighs 2 tsp salt 2tsp smoked paprika 2 shallots sliced 1 red chilli sliced 1 chicken stock pot 200ml coconut milk 1 tsp ginger paste 1 tsp garlic paste 1 lime 1 tbsp soy sauce 1 tbsp fish sauce Bunch fresh chopped corriander For optional garnish: spring onion, green chilli & coriander Coat the chicken in the salt and paprika then fry off on a high heat skin side down for around 10 mins until it is crispy. Turn the heat down then flip over and cooker for another 5 mins. Once cooked remove from the pan & discard any fat from the meat. To the same pan add a drizzle of oil, shallots & chilli then fry off for 5 mins. Add the stock pot & 100ml water leaving to simmer for a few mins until the stock pot has dissolved. Add in the garlic, ginger, coconut oil & the juice of the lime. Stir together then bring to a simmer. Grate in the zest of the lime and add the chopped coriander. Add the chicken back in to the pan and leave to simmer for another 10 mins until the chicken is cooked through. Serve with jasmine rice & veg then top with the garnish if using it. Enjoy!!! Let me know if you make this & enjoyed it just as much as I did!

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