Thai Coconut Chicken


I had a taste for something very flavorful and used only ingredients I had on hand.  Now let me say, my pantry does not look like most, or should I say the contents of my pantry.  Probably the majority of you will have to head to the store in order to make this, so before you get all annoyed that you didn’t have the items on hand I just wanted to state that.  Ok, let’s move on…  I used chicken thighs tonight, which I prefer over the breasts, but scallops, fish, shrimp or even pork would really go great in this sauce.

For the Recipe:

2 stalks of lemongrass, cut off the tops, give the rest a good whack and mince

1 2 inch piece of ginger, minced

2 garlic cloves, minced

2 thai chiles, take the seeds out to lower heat, cut into little strips (you can always add more for more heat)

1 1/2 tsp. palm sugar (if you don’t have substitute regular sugar)

1/4 c. cilantro, chopped

4 tbsp. fish sauce, you might need more at the end depending on your taste

6 boneless and skinless chicken thighs (you can substitute chicken breasts)

1 can coconut milk

2 kefir lime leaves, torn to release flavor

In a mortar and pestle grind the lemongrass, ginger, garlic, thai chiles, and palm sugar.  Grind it until it becomes a chunky paste, then put in a bag with the chicken, cilantro and fish sauce.  Let this marinate for 4-6 hours.  In a sauce pan add the coconut milk, kefir lime leaves and all the contents of the bag.  Let cook over medium heat until the chicken is cooked, about 25 minutes.  Taste for seasoning, if you feel it needs a little more salty taste add more fish sauce.

Serve with jasmine rice.

**Mr. Housewife likes his food much spicier than I do so I sliced up an extra thai chile for him to sprinkle on his bowl.


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