Klong Phai Farm | Grilled chicken thigh with thai herbs

Eggs organics and free-range

Organic eggs from certified farms

Our eggs come from organic standard certified farms using free-range system. Under this system, the chickens are permitted to roam freely on the farmland, allowing them to express their natural behaviors and feed themselves with the organic living they can find in the ground. The chickens being raised in the friendly environment will be healthier and happier, yet they have higher immunity but less stress. The chickens are also fed with natural organic food, free from the use of growth hormone and antibiotic. The product are fresh, high quality eggs that are free from chemical residues and safe for consumption.

Eggs from free-range farm

Our eggs are derived from the leading local farms whose management are in compliance with the Livestock Development Department’s standard. This kind of farms uses free-range system as well – the chickens are allowed to live freely in the natural environment and free from the use of growth hormone, antibiotics or color accelerations. The farmers generally use bio-fermented juice or medicinal herbs to treat and strengthen the chickens’ immunity. Plus, the chickens are also fed with natural organic grains. The products are fresh organic eggs with high quality and nutrition values equivalent to those derived from the organic certified farms.

Authentic taste traditional recipe chicken thigh

GRILLED CHICKEN THIGH WITH THAI HERBS

INGREDIENTS

METHOD

Place the white pepper corn in a mortar and pound until powdery. Scoop out and into a small bowl.
Put garlic, coriander root and salt into the mortar and pound into a coarse paste.
Mix together the paste and the pepper powder in a bowl.
Add coconut milk, soy sauce and palm sugar and mix together until the palm sugar dissolves.
Then add chicken thigh, mix well and marinate for minimum 20 minutes or preferably in the fridge overnight.
Heat a grilling pan over low to medium heat. Put the chicken on the grilling pan and slowly grill by low heat until it cooked, turning frequently.
Serve immediately with chicken dip and sticky rice.

Chicken thigh (500 g.)

Garlic clove, peeled and finely chopped (1 tbsp)

White pepper corn (1 tsp.)

Coriander root, finely chopped (2 tbsp)

Coconut milk (½ cup)

Seasoning Sauce (1 tbsp.)

Palm Sugar (2 tbsp.)

Salt (2 tsp.)