Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large mixing bowl, combine 2 tablespoons finely minced lemongrass, 1 tablespoon finely minced galangal, 1 tablespoon minced garlic, 2 tablespoons minced shallots, 1 teaspoon grated fresh turmeric (or 1/2 teaspoon turmeric powder), 1/2 teaspoon coarse sea salt, and 1 tablespoon fish sauce, then mix thoroughly to form a paste.

2. 2

   Add 800 grams of 1-inch cut boneless, skinless chicken thighs to the paste, ensuring all chicken pieces are well-coated; cover the bowl and refrigerate for a minimum of 6 hours, or preferably overnight, allowing the chicken to "cure" and absorb flavors deeply.

3. 3

   Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering, then add the marinated chicken and sear for 5-7 minutes until lightly browned on all sides.

4. 4

   Pour in 400 ml of full-fat coconut milk, add the remaining 2 tablespoons of fish sauce, and stir in 2 tablespoons of finely chopped palm sugar and 2 finely julienned kaffir lime leaves.

5. 5

   Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 25 minutes, stirring occasionally to prevent sticking.

6. 6

   Remove the lid, increase the heat to medium-low, and continue to simmer uncovered for an additional 10 minutes, allowing the sauce to thicken slightly and and the flavors to meld.

7. 7

   Taste the dish and adjust seasoning if necessary by adding a pinch more salt, fish sauce, or palm sugar to achieve a balanced sweet, savory, and tangy profile.

8. 8

   Serve the Koh Kon Saik Khtis Sach Moan hot, garnished with fresh cilantro and optional sliced fresh red chilies, typically accompanied by steamed jasmine rice.