Spicy Thai Chicken Recipe

Marinate

In a bowl, whisk together coconut milk, red curry paste, fish sauce, brown sugar, lime juice, minced garlic, grated ginger, chili flakes, vegetable oil, salt and black pepper until smooth.

Add chicken thighs to the marinade, coating well. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer increases flavor; avoid more than 8 hours for texture).

Grill

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Remove excess marinade from chicken (reserve marinade for basting if desired and bring to a boil for 2 minutes first). Grill chicken 4–6 minutes per side, or until internal temperature reaches 165°F (74°C) and nicely charred at edges.

Transfer chicken to a cutting board and rest 5 minutes. Slice thinly against the grain into pieces suitable for tacos.

In a medium bowl combine shredded green cabbage, red cabbage, shredded carrot, thinly sliced red onion and chopped cilantro.

In a separate small bowl whisk together lime juice, mayonnaise, Greek yogurt, honey, ground cumin, salt and pepper until smooth.

Pour dressing over cabbage mixture and toss to coat evenly. Taste and adjust seasoning with additional salt or lime juice as needed. Refrigerate until ready to serve (can be made 1 day ahead).

In a food processor or blender combine drained sun-dried tomatoes, mayonnaise, basil leaves, lemon juice, minced garlic, grated Parmesan, olive oil, red pepper flakes, salt and black pepper.

Pulse until smooth and creamy, scraping down sides as needed. Taste and adjust seasoning or thickness (thin with 1–2 tsp water or lemon juice if too thick). Refrigerate until ready to serve. Aioli will keep 3–4 days refrigerated.

Warm tortillas in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5–7 minutes or until pliable.

Build tacos: spread about 1–2 tablespoons sun-dried tomato pesto aioli on each warm tortilla, add a generous handful of taco slaw, top with sliced spicy Thai chicken, garnish with fresh cilantro leaves and pickled jalapeños if using. Serve immediately with lime wedges.

Leftovers: store components separately (chicken, slaw, aioli) for up to 3 days for best texture.