- 10 pounds boneless chicken leg and thigh, skin on
- 1 can coconut milk
- 3 teaspoons lime juice
- 2 teaspoons sesame oil
- 1 cup mild curry powder
- 1/4 cup Thai basil leaves, chopped
- 6 tablespoons salt
- 4 teaspoons garlic granules
- 3 teaspoons ground white pepper
- 1 teaspoon chili powder
- 29 to 32 mm hog casings
Grind the chicken, preferably with a coarse grind. Add 1 cup water, the coconut milk, lime juice and sesame oil to the meat and incorporate. Then add the curry powder, basil, salt, garlic granules, white pepper, coriander and chili powder, and mix into the meat thoroughly. Mix just enough as not to break down the meat.
Stuff into the hog casings, and remember to pin prick the links when done. You can grill, broil, saute, or bake...just make sure it reaches a safe internal temperature of 165 degrees F. One way to enjoy is to place in a hot dog bun, add Asian slaw with some hoisin and sriracha (Thai hot sauce).
Alternatively, instead of stuffing the meat mixture, you can saute it and use in such recipes as Asian-style lettuce wraps. Just add crispy noodles, chopped onion, hoisin sauce and enjoy!
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.