Chiang Mai Chicken Recipe

Name: Chiang Mai Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken legs; 4 tablespoons. coconut cream; 1 tablespoons palm sugar; 2 tablespoons light soy sauce; 1 teaspoon dark soy sauce; 2 cups chicken stock; 1 handful of fresh egg noodles; A few deep-fried egg noodles; 2 spring onion, chopped; 1 handful of chopped coriander leaves; 3 big, red, dried chillies, deseeded, soaked in water for 10 minutes, drained, chopped; 2 red shallots, chopped; 1 teaspoon coriander seed, roasted; 2 garlic cloves, chopped; 1 inch fresh turmeric, peeled and chopped; 1 inch fresh ginger, peeled and chopped; 3 coriander roots, scraped and chopped; Pinch of salt; Thai pickled vegetables; 1 shallot, sliced finely; 1 lime, cut in wedges

Servings: persons

2 chicken legs
4 tablespoons. coconut cream
1 tablespoons palm sugar
2 tablespoons light soy sauce
1 teaspoon dark soy sauce
2 cups chicken stock
1 handful of fresh egg noodles
A few deep-fried egg noodles
2 spring onion, chopped
1 handful of chopped coriander leaves
3 big, red, dried chillies, deseeded, soaked in water for 10 minutes, drained, chopped
2 red shallots, chopped
1 teaspoon coriander seed, roasted
2 garlic cloves, chopped
1 inch fresh turmeric, peeled and chopped
1 inch fresh ginger, peeled and chopped
3 coriander roots, scraped and chopped
Pinch of salt
Thai pickled vegetables
1 shallot, sliced finely
1 lime, cut in wedges

1
Pound the paste ingredients together, using a pestle and mortar, until smooth.
2
Simmer the coconut cream in a pan until the oil starts to separate. Turn down the heat and add the paste. Fry the paste in the oil for 5 minutes. Add the chicken and simmer. Season with palm sugar, light and dark soy sauce. Moisten with stock and simmer for about 20 minutes, the chicken should be cooked.
3
Blanch the egg noodles, put into a bowl, top with the chicken and pour
4
over the soup. Top it with deep-fried egg noodles and garnish with spring
5
onion and coriander. Serve with pickled vegetables, slices of shallot and
6
wedges of lime.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 chicken legs, 4 tablespoons. coconut cream, 1 tablespoons palm sugar, 2 tablespoons light soy sauce, and more.

Yes, Chiang Mai Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chiang Mai Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions