Had some thighs in the freezer I needed to use and also some shirataki noodles approaching ng the use by date. Seemed a no brainer to do something Asian inspired. Ordered a few missing supplies from Amazon that came yesterday. First up marinaded the 10 thighs overnight. I pierced them multiple times and into a couple gallon ziplock of marinade overnight. Marinade I Frankensteined from a couple recipes online and keto'd it up. Ended up being this x 2.5 Ingredients
Marinade
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1/4 cup chili garlic sauce. 1/4 cup sriracha
3 tablespoons low sodium soy sauce
1 tablespoon fish sauce
2 tablespoon brown swerve
3 tablespoons fresh squeezed lime juice. Browned the thighs and set aside. Time to make the sauce.
Ingredients
10 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter
3 14 ounce cans light coconut milk
3/4t xanthan gum
2 cloves garlic, minced
1 1/2 tablespoon freshly grated ginger
6 tablespoons red curry paste
3 tablespoon lime juice
1 tablespoon fish sauce, optional
2 teaspoon Splenda
Steps
Preheat oven to 400 degrees F.
Season chicken with salt and pepper, to taste.
Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside..
Add garlic to the skillet, and cook, stirring 1 to 2 minutes. Whisk in curry paste until well combined, about 1 minute. Add all other than ingredients except xanthan and bring to a simmer. Last sprinkle the xanthan on slowly while continually whisking.
Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
Whoever mentioned the copymethat app it's amazing. I import recipes, cook and modify both the dish and the recipe in the app making it my own. Awesome. Last up the noodles. No real recipe there. Chopped 4 bunches of green onion. Sauteed a bit in avocado oil, added the well rinsed shirataki noodles , fried in a liberal amount of roasted sesame oil and finished with soy sauce. Overall pretty pleased with the results. Here is a pic of the chicken and some plates with noodles. I'd have liked to have a lime for the plating but was too lazy to go out and get one.
Marinade
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1/4 cup chili garlic sauce. 1/4 cup sriracha
3 tablespoons low sodium soy sauce
1 tablespoon fish sauce
2 tablespoon brown swerve
3 tablespoons fresh squeezed lime juice. Browned the thighs and set aside. Time to make the sauce.
Ingredients
10 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter
3 14 ounce cans light coconut milk
3/4t xanthan gum
2 cloves garlic, minced
1 1/2 tablespoon freshly grated ginger
6 tablespoons red curry paste
3 tablespoon lime juice
1 tablespoon fish sauce, optional
2 teaspoon Splenda
Steps
Preheat oven to 400 degrees F.
Season chicken with salt and pepper, to taste.
Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside..
Add garlic to the skillet, and cook, stirring 1 to 2 minutes. Whisk in curry paste until well combined, about 1 minute. Add all other than ingredients except xanthan and bring to a simmer. Last sprinkle the xanthan on slowly while continually whisking.
Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
Whoever mentioned the copymethat app it's amazing. I import recipes, cook and modify both the dish and the recipe in the app making it my own. Awesome. Last up the noodles. No real recipe there. Chopped 4 bunches of green onion. Sauteed a bit in avocado oil, added the well rinsed shirataki noodles , fried in a liberal amount of roasted sesame oil and finished with soy sauce. Overall pretty pleased with the results. Here is a pic of the chicken and some plates with noodles. I'd have liked to have a lime for the plating but was too lazy to go out and get one.
