Description
Thai spiced chicken with blistered cabbage and cucumber avocado salad. The low carb, flavor packed, fresh, and satisfying meal that you’re looking for, and did I mention this is a 30 minute meal? Feel free to skewer for a fun take, or sear the chicken thighs whole to save time.
Ingredients
Scale
For the Lemongrass Thai Chicken
- 1.5 lbs chicken thighs (cut into 1” cubes if you are skewering)
- 1 teaspoon kosher salt
- 2 tablespoons red curry paste
- 2 tablespoons brown sugar
- .5 tablespoon fish sauce
- 1 teaspoon garlic powder
- neutral oil
- 1/2 head savoy cabbage, cut into 1” pieces
- 1 scallion, thinly sliced
- kosher salt for the cabbage
For the Cucumber Avocado Salad
- 4 persian cucumbers
- 1 avocado
- 1/2 lemon, juiced
- Kosher salt
- Black pepper
- Extra virgin olive oil
Instructions
- Prep the vegetables – remove the tough core then chop the savoy cabbage into 1” wide pieces. Give this a rinse then let it dry as much as possible (oil + water = splatter).
- Next, cut the cucumbers into half moons and dice the avocado. Add both of these to a bowl and toss with a pinch of kosher salt, tablespoon of extra virgin olive oil, squeeze of lemon juice, and freshly ground black pepper. Set this aside until you’re ready to eat.
- Next, marinate the chicken. If you’re skewering, cut the chicken into 1” pieces. To a mixing bowl or cambro container, add the chicken, red curry paste, kosher salt, brown sugar, fish sauce, garlic powder, and 1 tablespoon of neutral oil. Give everything a mix.
- Skewer if you desire, or option to cook the chicken thighs whole.
- Preheat a cast iron pan or air fryer (whichever method you prefer to cook chicken). Sear the chicken on medium high heat for 8-10 minutes, flipping occasionally to prevent burning.
- Next, using a separate pan to make this entire dinner very fast, blister the savoy cabbage. Heat a pan on medium high heat and add a tablespoon of oil. Once the oil is hot, add ½ the cabbage and spread out as evenly as possible. Cook for 3-4 minutes, stirring occasionally until you see that nice blistered color on the leaves. Add ½ the scallions, a pinch of kosher salt and give everything a toss. Plate, then repeat with the remaining cabbage.
- Top the cabbage with a few skewers of chicken and serve alongside the cucumber avocado salad, and enjoy!
Notes
For vegetarians, you can substitute the chicken for tofu or portobello mushrooms.
- Prep Time: 15 minutes
- Cook Time: 15 minute
- Category: Easy
- Method: stovetop
- Cuisine: Asian