📝 About This Recipe
This soul-warming dish draws inspiration from the vibrant flavors of Southeast Asian coastal cooking, where rich coconut milk meets the earthy warmth of fresh aromatics. Bone-in chicken thighs are seared until shatteringly crisp before being gently submerged in a velvet-smooth broth of ginger, lemongrass, and turmeric. The result is fall-off-the-bone tender poultry infused with a complex balance of creamy sweetness and bright citrus notes.
🥗 Ingredients
The Poultry
- 2 pounds Chicken Thighs (bone-in, skin-on (about 4-6 large pieces))
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Coconut Oil (for searing)
Aromatics and Spices
- 3 pieces Shallots (thinly sliced)
- 2 inch piece Fresh Ginger (peeled and julienned)
- 4 cloves Garlic (minced)
- 1 stalk Lemongrass (bruised and cut into 3-inch lengths)
- 1 teaspoon Ground Turmeric (for vibrant color and earthiness)
- 1-2 pieces Thai Bird's Eye Chili (split lengthwise; optional for heat)
The Braising Liquid
- 1 can Full-Fat Coconut Milk (13.5 oz; do not use light coconut milk)
- 1/2 cup Chicken Stock (low sodium)
- 1 tablespoon Fish Sauce (provides essential umami)
- 1 teaspoon Coconut Sugar (or brown sugar to balance salt)
For Finishing and Garnish
- 1/2 piece Lime Juice (freshly squeezed)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Thai Basil (whole leaves)
- 2 pieces Green Onions (thinly sliced on the bias)
👨🍳 Instructions
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1
Pat the chicken thighs thoroughly dry with paper towels. Season both sides generously with kosher salt and black pepper.
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2
Heat the coconut oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.
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3
Place the chicken thighs skin-side down in the pan. Sear for 6-8 minutes without moving them, until the skin is deep golden brown and crispy. Flip and sear for 2 minutes on the other side.
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4
Remove the chicken from the pan and set aside on a plate. Drain all but 1 tablespoon of the rendered fat from the pan.
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5
Reduce heat to medium. Add the sliced shallots and ginger, sautéing for 3-4 minutes until softened and fragrant.
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6
Stir in the garlic, turmeric, and chili. Cook for 1 minute until the spices are toasted and the garlic is soft but not browned.
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7
Deglaze the pan with the chicken stock, scraping up any browned bits (fond) from the bottom with a wooden spoon.
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8
Pour in the coconut milk, fish sauce, and coconut sugar. Add the bruised lemongrass stalks. Stir to combine and bring to a gentle simmer.
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9
Nestle the chicken thighs back into the pan, skin-side up. Ensure the skin remains above the liquid line to keep it crispy.
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10
Reduce the heat to low. Cover with a lid slightly ajar and simmer gently for 25-30 minutes, or until the chicken reaches an internal temperature of 175°F (80°C).
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11
Remove the lid and increase the heat slightly for the last 5 minutes to thicken the sauce to your desired consistency.
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12
Remove the lemongrass stalks and discard. Stir in the fresh lime juice just before serving to brighten the flavors.
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13
Taste the sauce and adjust seasoning with an extra splash of fish sauce or salt if needed.
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14
Garnish heavily with cilantro, Thai basil, and green onions before bringing the pan to the table.
💡 Chef's Tips
Always use full-fat canned coconut milk; the carton versions used for drinking are too thin and will break during the braise. To bruise lemongrass, hit it with the back of your knife or a heavy pan to release the essential oils before adding to the pot. If you prefer extra crispy skin, you can place the pan under a broiler for 2 minutes after the braise is finished. Don't skip the lime juice at the end; the acidity is crucial to cutting through the richness of the coconut milk. For a deeper flavor, let the chicken sit in the sauce for 10 minutes off the heat before serving to allow the juices to redistribute.
🍽️ Serving Suggestions
Serve over steamed jasmine rice or coconut rice to soak up every drop of the golden sauce. Pair with a crisp, chilled Riesling or a light lager to balance the spices. Add a side of quick-pickled cucumbers and red onions for a refreshing, crunchy contrast. Serve alongside steamed bok choy or snap peas tossed in sesame oil. Offer extra lime wedges and sliced chilies on the side for guests who enjoy more zing and heat.