Cmkws3lqa000bpkhtbhajmijk (Spiced Coconut & Lime Braised Chicken)
A fragrant and creamy coastal-style chicken dish infused with lemongrass, kaffir lime, and a signature blend of toasted spices.
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Ingredients
- 1 1/2 lbs Chicken thighs, bone-in and skinless
- 14 oz Coconut milk, full fat
- 2 stalks Lemongrass stalks, bruised
- 2 tablespoons Fresh ginger, minced
- 4 cloves Garlic cloves, smashed
- 1 teaspoon Turmeric powder
- 3 pieces Thai bird's eye chilies(optional)
- 2 tablespoons Fish sauce
- 1 tablespoon Lime juice, freshly squeezed
- 1 teaspoon Brown sugar
- 1/4 cup Fresh cilantro, chopped
- 2 tablespoons Vegetable oil
Instructions
- 1
Heat the vegetable oil in a large heavy-bottomed pot or wok over medium-high heat.
- 2
Sear the chicken thighs on both sides until golden brown, then remove and set aside.
- 3
In the same pot, sauté the garlic, ginger, and bruised lemongrass until fragrant, about 2 minutes.
- 4
Stir in the turmeric powder and sliced chilies, cooking for another minute to release the oils.
- 5
Pour in the coconut milk and fish sauce, scraping the bottom of the pan to incorporate any browned bits.
- 6
Return the chicken to the pot, bring to a gentle simmer, cover, and cook for 25-30 minutes until tender.
- 7
Stir in the brown sugar and lime juice, adjusting the seasoning to balance salty, sour, and sweet.
- 8
Garnish with fresh cilantro and serve hot over steamed jasmine rice.
Nutrition per Serving
445
Calories
28g
Protein
12g
Carbs
32g
Fat
1g
Fiber
4g
Sugar
820mg
Sodium
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