Cmkws3lqa000bpkhtbhajmijk (Spiced Coconut & Lime Braised Chicken)

Ingredients

• 1.5 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
• 0.25 cup Fresh cilantro, chopped
• 2 tablespoons Vegetable oil

Instructions

1. 1

   Heat the vegetable oil in a large heavy-bottomed pot or wok over medium-high heat.

2. 2

   Sear the chicken thighs on both sides until golden brown, then remove and set aside.

3. 3

   In the same pot, sauté the garlic, ginger, and bruised lemongrass until fragrant, about 2 minutes.

4. 4

   Stir in the turmeric powder and sliced chilies, cooking for another minute to release the oils.

5. 5

   Pour in the coconut milk and fish sauce, scraping the bottom of the pan to incorporate any browned bits.

6. 6

   Return the chicken to the pot, bring to a gentle simmer, cover, and cook for 25-30 minutes until tender.

7. 7

   Stir in the brown sugar and lime juice, adjusting the seasoning to balance salty, sour, and sweet.

8. 8

   Garnish with fresh cilantro and serve hot over steamed jasmine rice.