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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Smash turmeric with the garlic, coriander roots and peppercorns to make a paste. | 2. Rinse the chicken place in a ziploc bag. Add the soy sauce, fish sauce & sugar. | 3. Add turmeric to the plastic bag and rub the paste into the chicken. | 4. Poke the chicken with a fork a bit to make holes for the marinade to seep inches Coat well, cover and refrigerate for 4-5 hours or overnight. | 5. After marinating, either grill or bake in the oven until cooked. | 6. To test if your chicken is done, poke with a fork on the thickest part of the meat to the middle of the piece. Pull out the fork and watch the juice come out of the hole. If it’s pink, it’s not done. If it’s clear, it’s done. Don’t cut big slices into the piece or the meat will dry out. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	8			15945.6	28.6296	347.1792	1602.8952
coriander	4	tablespoons		0.92	0.1468	0.0852	0.0208
turmeric	1	teaspoon	powdered	9.36	2.0142	0.2904	0.0975
garlic clove	1/2	cup		-	-	-	-
black peppercorn	1	teaspoon		-	-	-	-
fish sauce	2	teaspoons		4.2	0.4368	0.6072	0.0012
soy sauce	3	teaspoons		8.427	0.7839	1.2943	0.0906
white sugar	2	teaspoons		32.508	8.3983	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.