Simmer these juicy chicken thighs in coconut juice, then drizzle them with a tangy sauce of Thai chilies, fish sauce, cilantro, and ginger.
Preparation Time
30 mins
Cooking Time
44 mins
Total Time
1 hr 14 mins
Calories
314 Calories
Recipe Instructions
Step 1
Season chicken thighs with sea salt and spread ginger slices and green parts of the green onion on top. Arrange each pair of chicken thighs in an even layer in 2 shallow, heatproof bowls.
Step 2
Fill a large pot with 4 to 5 inches of water and insert two steam racks inside. Set the bowls on the steam rack and pour 1/4 cup water and coconut juice evenly between the 2 bowls. Cover pot and bring water at the bottom of the pot to a boil; reduce heat to a simmer. Cook chicken breasts until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Step 3
Combine fish sauce, rice vinegar, lime juice, Thai chiles, cilantro stems, garlic, chopped ginger, and palm sugar in a food processor; pulse mixture until well combined. Transfer the sauce mixture into a medium bowl; add green parts of the green onion.
Step 4
Heat vegetable oil on a skillet over medium heat until smoking, about 4 minutes; pour oil into the sauce mix.
Step 5
Remove the 2 bowls from the pot. Discard ginger and green onion pieces.
Step 6
Drain remaining coconut juice liquids, through a sieve, into the sauce mixture. Pour over chicken, and garnish with cilantro leaves.
Ingredients
¼ cup water
2 cloves garlic, chopped
1 tablespoon fresh lime juice
1 ½ tablespoons fish sauce
1 tablespoon rice vinegar
2 ½ tablespoons vegetable oil
1 teaspoon sea salt, or to taste
1 teaspoon palm sugar
4 bone-in chicken thighs, with skin
1 (2 inch) piece fresh ginger, thinly sliced, or to taste
3 green onions, thinly sliced with white and green parts separated
