My, My, Thai Thigh

If you have a crowd to feed…. What am I saying! Nobody has a crowd to feed these days. I got my chicken thighs on a 3 for 2 offer and ended up with more than I needed. Having said that, we ate this on the day we cooked it, the day after and also froze a few portions that got eaten a few days later.  For simplicity, divide the recipe by three if you are feeding three hungry people, by two if you are feeding four and so on.  Having said all that, I really do have to say “My, my that is one tasty thigh”. This is a really delightful recipe. Don’t be put off by the quantity and diversity of ingredients. It is really easy to prepare and diversity is good.

As this is an easy to prepare dish, let’s get straight into it. The ingredients list is as follows;


  • 12 large free range chicken thighs (bone in, skin on)
  • 6 shallots
  • 5-6 stalks of lemongrass
  • 2 red chillis
  • 3 limes
  • Bulb of garlic
  • 8cm / 3″ piece of root ginger
  • 6 or so curry leaves
  • 1 piece of cinnamon stick
  • 1 bunch of corriander
  • 800 ml of good quality coconut milk
  • 1 tablespoon of fish sauce
  • 1 teaspoon of fenugreek leaves
  • 1 teaspoon of white pepper
  • 1 teaspoon of dried cumin
  • 1 teaspoon of ground coriander
  • 1 teaspoon of coriander seeds (no reason except I didn’t have enough ground coriander)
  • 2 teaspoons of turmeric
  • 1 teaspoon of tomato paste


The first thing to do is to fry the chicken in a little oil. If you are using good quality chicken, it will have a fair bit of fat. This gets released during the frying, so don’t use too much oil to start.

This is a big wok. They are very large thighs.

While the thighs are frying, peel and chop the lemongrass quite small. Peel and roughly chop the ginger, garlic and shallots. Roughly chop the chillis, and most of the coriander. Place it all into a blender (along with the cumin seeds (of using). Add the fish sauce.

Blitz this to a paste. I had to divide my ingredients as my small blender thing was struggling with the quantities.

This is an amazing amount of flavour. Don’t be shy with it.

Add the paste to a little oil in a large casserole(my big wok was too small for this pile of food). Fry it to partly cook the paste. This is a really important step as it concentrates and enhances the flavours of all the paste ingredients. when the past is thick and starting to stick to the base, your eyes should be watering.

Coat those thighs with delicious paste.

Add in the chicken and toss to cover with the paste. Add in all the other ingredients holding back the limes and a very few of the remaining coriander leafs, for decoration.

A great excuse for a pouring shot. I love the flavour and texture of coconut milk.

Give this a good stir to combine the ingredients as best you can. The colour will be a lovely deep yellow and the kitchen will smell like a Bangkok backstreet.

It is very tempting to taste the sauce. Don’t do that. It isn’t cooked.

Pop the casserole into a 180ºC (380ºF) oven for two hours. When this is cooked, the chicken will fall off the bones. The meat will be tender and the whole dish will be packed with delicious flavour. Serve it over Thai Fragrant rice and don’t forget to sprinkle on the coriander leafs and squeeze over some lovely lime juice.

The colour is a delight and reflects the depth of flavour.

When the Wife tasted her, she remarked “My, my, that is tasty.” Hence my title “My, my, Thai thigh”.  It was an absolute delight and I do encourage you to try preparing it for you and those closest to you.

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Latest comments
  • My, my dear teacher Thai . . . don’t know how I bypass my local Asian teachers wanting to try your recipes all the time ! Make something similar – no bones, no skin and have not used fenugreek seeds . . . so shall make with pleasure . . . BUT, I am missing something vital in my book . . . what on earth happened to all the words twixt the ingredient list and instructions and all . . . there was no STORY and, child that I am, I for one missed that . . . .best on health and otherwise . . .

  • A terrific looking recipe – theank you for sharing it Conor. Once I have tracked down some lemongrass I will be on the case. Stary well.

  • Is it wrong of me to want to go swimming in that sauce? I’m also having “curry leaf envy” — do you have your own plant?

  • This sounds superb. I took two boxes of chicken thighs out of the freezer this afternoon, ready to cook tomorrow. Are your oven temperatures – 180ºC in this case – fan oven or non-fan?
    I was wondering what you might think of putting the juice of one of the limes, perhaps with a teaspoon of sugar, in the blender to accompany the fish sauce, and reserving the other two to serve with the finished meal?
    P.S. I treated myself to a Godox V86011-C to try to emulate your pouring shots.

  • this looks superb Conor. yum i love all those flavours! Love the juicy shot…

  • I’m puzzled. The recipe says “Roughly chop the chillies, AND MOST OF THE CORIANDER. Place it all into a blender . Add the fish sauce. Blitz this to a paste”. Yet fresh coriander is shown in the casserole, and the sauce is a rich yellow colour. Having blitzed my coriander, I’d say my sauce was greenish yellow. Not that it matters – the bunch of coriander is going in one way or another. With regards to the final result, I have to be honest and say the two cans of coconut milk made the dish rather too oily for my taste, although the fresh lime juice certainly helped counter the problem.
    Just one other point. The red chillies sold by all our local supermarkets are not at all hot, even with seeds included. So, I used two bird’s eye chillies, with seeds, and one supermarket chilli. The final heat was perfect.

  • The description of “the kitchen will smell like a Bangkok backstreet” alone should tempt anyone to try this recipe. This will have to wait until I’m able to be out and about to search for the ingredients.

  • Hi Conor, many thanks for all your answers and comments. Just one point of clarification. I wasn’t suggesting lime juice with a little sugar as a pouring sauce, but as a possible addition to all the good things that go in the blender for blitzing, to harmonise with the other Thai ingredients and to give a little acidity. In fact, being cautious, I did add the juice of half a lime with half a teaspoon of sugar. It did no harm at all and I think the juice of a whole lime with 1 tsp of sugar would have been better. Just an idea.

  • Bonsoir Conor,
    Mai Tai (as I like to call it) looks great; shall be doing it tonight.
    Going through the planning stage(s) which I always do – if I remember, I missed the crucial part of it;
    expected time. More perhaps to adjust the amount of (chilled) wine required to complete the process without running aground, if you know what I mean. So this convoluted/clumsy preamble was solely meant to ask that you include that “cook/total” time for your recipes. Who wants to run aground???

  • Too late…but wife tells me we both enjoyed the final product! Thanks again.

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