|For the Red Curry Chicken|
|Boneless skinless chicken thighs||8|
|Thai Kitchen Red Curry Paste||3 tbsp|
|Thai Kitchen Coconut Milk||2 tbsp|
|Chicken stock||1 cup|
|For the Spicy slaw|
|Napa cabbage chiffonade||2 cups|
|Olive oil, as needed for brushing|
|Red pepper, julienned||1|
|Cilantro leaves||1/8 cup|
|Pickled jalapeno or other hot pepper||1|
|Limes, juiced *more if needed||2|
|Salt, to taste|
|Limes, juiced *reserve 4 wedges for garnish||2|
|Small corn tortillas||12|
This recipe was created for Club House for Chefs by: Chefs Connie DeSousa & John Jackson.
For the Red Curry Chicken: Combine the chicken thighs, salt, Thai Kitchen Red Curry Paste, Thai Kitchen Coconut Milk to a bowl and mix well. Transfer to oven safe dish, cover and bake at 400°F for 45 minutes. Remove lid, stir and continue to bake for 10-15 minutes longer, if liquid is watery. Remove chicken, cool slightly and using two forks gently pull chicken apart into smaller strips that would fit well in your tacos. Taste, adjust seasoning and transfer to serving bowl.
For the Spicy Slaw: Combine the Napa cabbage, red pepper, cilantro leaves, pickled jalapeno and lime juice in a bowl. Add salt to taste and set aside.
For the Mashed Avocado: Cut in half and remove flesh from avocados. Mash with salt and lime, and transfer to small serving bowl.
Assemble the Tacos: Brush corn tortillas with olive oil and grill until lightly marked with golden brown specs. Place grilled tortillas on platter along with the serving bowls of Red Curry Chicken, Spicy Slaw and Mashed Avocados. Garish with lime wedges, serve and let your customers Build-Own-Tacos.