Tangy Coconut Chicken 🌶

For those unfamiliar or never cooked Thai food before, this is a good introduction to their delightfully complex flavours.  Chicken thighs are browned with a little oil in a pan, then gently cooked with aromatics in coconut milk and lime juice until tender.  The dish is deliciously creamy and tangy, perfect with jasmine rice for a satisfying meal.  You'll need ginger, garlic, one or two red chillies, a few stalks of lemongrass, shallots and fresh coriander.  Throw in some asparagus or snow peas for freshness and crunch at the end.  For best result, use a quality brand of coconut milk such as 'Ayam' if they are available in your area.  Avoid the 'light' or 'reduced fat' versions and go for a tin with minimal additives and no added sweeteners.  

Serve 4

INGREDIENTS

• 800g / 1lb 12oz skinless, boneless chicken thighs
• sea salt and freshly ground black pepper, to taste
• 2 tablespoons vegetable oil
• 2-3 shallots, thinly sliced
• 1 tablespoon finely chopped fresh ginger
• 1 tablespoon finely chopped garlic
• 1-2 stalks lemon grass  
• 1-2 coriander plants
• 1-2 red chillies, deseeded and finely chopped
• 400ml / 13.5 fl oz tinned coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar or brown sugar
• juice of 1 lime
• 6-7 asparagus spears

METHOD

1. Snap off the woody ends of the asparagus and slice each into 3 sections.
2. Finely chop the white part of the lemongrass.  Cut the green parts into several sections and flatten them with the side of a large knife to release their flavourful oil.
3. Finely chop the roots and stems of the coriander plants.  Reserve leaves for garnishing.
4. Cut each chicken thigh in half and season them all over with salt and pepper.
5. Heat 1 tablespoon oil in a large frying pan over medium-high heat.  Brown chicken, about 2-3 minutes on each side.  Remove the browned chicken from the pan and set aside.  Do this in two batches to avoid overcrowding the pan, adding more oil if necessary.
6. Reduce heat to medium.  Add another tablespoon oil to the same pan along with the shallots, ginger, garlic, chopped lemon grass, chopped coriander roots and stems and chillies.  Sauté for 2-3 minutes until fragrant.
7. Add the coconut milk, fish sauce and sugar.  Stir to combine.
8. Return chicken to the pan together with the green sections of the lemongrass.  Reduce heat to low and simmer for 10-15 minutes until the chicken is cooked through and tender.
9. Stir in lime juice and asparagus.  Cook for another minute until the asparagus have softened slightly, but still green.
10. Remove the green sections of the lemongrass (which have now done their job flavouring the dish) and garnish with coriander leaves.  Serve with rice.