Thai - Inspired Poutine

TheAimlessCook's picture

Feb. 04, 2013

Today, I'm taking a Canadian classic and giving it a little bit of Thai love. I'm making a Thai-Inspired Poutine with sweet potato fries, fresh cheese curds, a rich coconut curry gravy and crispy skin chicken. There are a lot of beautiful things going on in this recipe that you are gonna love. Let's cook!


Oil 2 Tablespoon (For frying the shallot and garlic)
Shallot 1 , chopped
Garlic 3 Clove (15 gm) , mince
Red thai curry paste 2 Tablespoon
Curry powder 2 Tablespoon
Coconut milk 1 Can (10 oz)
Chicken stock 750 Milliliter
Fish sauce 1 Teaspoon
Brown sugar 1 Tablespoon
Chicken thighs 2 Medium , deboned and flattened (skin on)
Oil 2 Tablespoon (For frying the meat)
Salt & pepper To Taste (For seasoning the chicken thighs)
Sweet potato/Regular fries 150 Gram (Oven baked fries)
Cheese curds 200 Gram
For garnish
Cilantro 1/2 Bunch (50 gm) , chopped
Lime wedges 4 Medium



1. Take a wok and heat it with a couple of tablespoons of oil. Fry a chopped shallot and 3 cloves of chopped garlic. Fry for about 30 seconds.

2. Add the red Thai curry paste and the curry powder. Stir and combine the paste with the shallots and garlic and cook it for about 3 minutes till the color becomes a little more darker.

3. Add a can of coconut milk. Stir and further add 750 ml of chicken stock. Mix to combine.

4. Add fish sauce and brown sugar. Let it dissolve and bring it to a boil and then reduce the heat to a medium and let it simmer for about 20 minutes.

5. Take a skillet and heat it and fry the chicken thighs (seasoned with salt and pepper) till browned and golden on both sides. When the chicken is done, set it aside for at least 10 minutes.

6. After about 20 minutes the sauce would be reduced to a third. Season with salt or sugar as per taste.

7. Once the chicken is done, cut into strips to assemble.


8. Take a bowl and layer some sweet potato fries at the bottom and then top it with some cheese curds and the crispy skinned chicken strips and pour the prepared gravy on the top. Garnish with some freshly chopped cilantro.


9. Serve warm with a couple of lime wedges.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 532Calories from Fat 335

 % Daily Value*

Total Fat 39 g60%

Saturated Fat 19 g95%

Trans Fat 0 g


Sodium 551 mg22.96%

Total Carbohydrates 33 g11%

Dietary Fiber 6 g24%

Sugars 11 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet