jamie's spicy thai gizzards
(2)
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:)
(2)
yield
4 -6
prep time
10 Min
cook time
1 Hr 30 Min
Ingredients For jamie's spicy thai gizzards
-
2 lbchicken gizzards
-
4 mdgarlic cloves, chopped
-
1 mdonion, cut in half
-
1/2 bunchcilantro stems, chopped
-
1 Tbspfresh ginger, chopped
-
1 Tbspsea salt
- SPICY SAUCE
-
1/2 stickbutter, unsalted
-
1 Tbspthai red curry
-
1/4 csoy sauce, low sodium
-
1 Tbspfish sauce, light-tiparos
-
1/4 cpure maple syrup
-
juice and zest of 1 lime
- CELLOPHANE NOODLES
-
1 pkgcellophane noodles-cooked according to package
-
1 1/2 Tbsptoasted seasame oil
-
2 stalkgreen onion, chopped
-
1/2 tspsea salt
How To Make jamie's spicy thai gizzards
-
1Add 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.
-
2Meanwhile, 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT