Jamie's Spicy Thai Gizzards
By
Sherri Williams
@logansw
1
My love for Thai Cuisine & Gizzards gave birth to this fantastic recipe. Don't be afraid to step out of your comfort zone and take a walk on the wild side.
I'm dedicating these gizzards to my dear friend Jamie Beecham. I finally posted the recipe...yes I know I'm a such procrastinator. LOL I hope you enjoy them. Cooking with Love & Passion. sw:)
I'm dedicating these gizzards to my dear friend Jamie Beecham. I finally posted the recipe...yes I know I'm a such procrastinator. LOL I hope you enjoy them. Cooking with Love & Passion. sw:)
Ingredients
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2 lbchicken gizzards
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4 mediumgarlic cloves, chopped
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1 mediumonion, cut in half
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1/2 bunchcilantro stems, chopped
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1 Tbspfresh ginger, chopped
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1 Tbspsea salt
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SPICY SAUCE
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1/2 stickbutter, unsalted
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1 Tbspthai red curry
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1/4 csoy sauce, low sodium
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1 Tbspfish sauce, light-tiparos
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1/4 cpure maple syrup
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·juice and zest of 1 lime
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CELLOPHANE NOODLES
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1 pkgcellophane noodles-cooked according to package
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1 1/2 Tbsptoasted seasame oil
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2 stalk(s)green onion, chopped
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1/2 tspsea salt
How to Make Jamie's Spicy Thai Gizzards
- Add ingredients 1-6 to a stock pot. Bring to a boil and simmer for 1 1/2 hours or until gizzards are tender. Drain and set aside until ready.
- Meanwhile, add sauce ingredients to a medium low skillet. Stir until you have a smooth consistency. Toss in gizzards. Saute for 1-2 minutes until gizzards are evenly coated. Serve over noodles and garnish with cilantro.
