Thai Lemongrass Chicken with Coconut Milk

Ingredients

• 1 pounds chicken thighs, boneless and skinless
• 2 tablespoons vegetable oil
• 3 stalks lemongrass, trimmed and sliced
• 1 inch ginger, grated
• 3 cloves garlic, minced
• 1 teaspoon turmeric, ground
• 1 can coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 cup chicken broth
• 2 tablespoons lime juice, freshly squeezed
• 1 cup fresh cilantro, chopped
• 1 teaspoon salt, or to taste
• 1 teaspoon black pepper, freshly ground

• 1 cup scallions, sliced
• 1 whole lime, quartered
• 1 cup fresh basil, chopped

Method

1. 01
   Heat vegetable oil in a large pan over medium heat.
2. 02
   Add the sliced lemongrass, grated ginger, and minced garlic to the pan. Sauté for about 2-3 minutes until fragrant.
3. 03
   Add the ground turmeric and stir for another minute.
4. 04
   Add chicken thighs to the pan and cook until browned on all sides, about 5 minutes.
5. 05
   Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir well to combine.
6. 06
   Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20 minutes, or until the chicken is tender.
7. 07
   Stir in the lime juice and season with salt and black pepper to taste.
8. 08
   Garnish with chopped cilantro, sliced scallions, and fresh basil before serving.
9. 09
   Serve hot with lime wedges on the side.