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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
Jet Tila is a chef, restaurateur, cookbook author and TV personality who spent his formative years in the food-focused environment of his family’s Thai markets and restaurants in Los Angeles. In his latest book, “101 Thai Dishes You Need to Cook Before You Die,” Tila includes a recipe for a simpler way to make gai yang, or Thai marinated chicken, a dish that, made the traditional way, requires a laundry list of items, including cilantro roots, turmeric and lemon grass, plus a way to pound them to a paste. In his new spin, Tila combines only six easy ingredients—coconut milk, Thai red curry paste, curry powder, garlic, sugar and salt—to make an aromatic, flavor-packed marinade that comes together in minutes and tastes fantastic. This is our adaptation of his recipe. We swapped bone-in chicken thighs for Tila’s whole chicken and cut slashes into them so the marinade gets deep into the meat. Serve with steamed jasmine rice.
cup coconut milk
cup Thai red curry paste
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