Thai Braised Chicken with Coconut and Lemongrass

Thai · Year-round · 90 min · Serves 4 · By Lesapor Test Kitchen

This Thai braised chicken dish combines the rich flavors of coconut milk with the fresh and zesty notes of lemongrass and lime leaves. It's a comforting and aromatic meal that's perfect for any time of year. Serve it with jasmine rice for a complete and satisfying dinner.

Ingredients

• 1 1/2 pounds boneless chicken thighs, cut into 2 inch pieces
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 stalks lemongrass, trimmed and smashed
• 1 small onion, thinly sliced
• 2 cups coconut milk
• 1 cup chicken broth
• 4 kaffir lime leaves
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 red bell pepper, sliced
• 1 cup snap peas
• Flaky sea salt, to taste
• Fresh cilantro, for garnish

Method

1. Heat the vegetable oil in a large pot over medium heat. Add the garlic, ginger, lemongrass, and onion. Sauté until the onion is soft and translucent, about 5 minutes.
2. Increase the heat to high and add the chicken pieces. Cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5 minutes.
3. Reduce the heat to medium and stir in the coconut milk, chicken broth, kaffir lime leaves, fish sauce, and sugar. Bring the mixture to a simmer.
4. Add the red bell pepper and snap peas. Cover the pot and let it simmer gently until the chicken is tender and cooked through, about 45 minutes.
5. Remove the lemongrass and kaffir lime leaves. Taste and adjust seasoning with sea salt as needed.
6. Ladle the braised chicken into serving bowls, garnish with fresh cilantro, and serve with jasmine rice.