Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of cooking oil in a large pot or Dutch oven over medium heat, then add 2 sliced medium shallots and 3 minced garlic cloves, sautéing for 2 minutes until fragrant.

2. 2

   Stir in 2 tablespoons of red curry paste and 1 finely chopped whole preserved lemon, cooking for 1 minute until aromatic.

3. 3

   Add 1.5 pounds of bone-in, skin-on chicken thighs to the pot, searing them for 3-4 minutes per side until lightly browned.

4. 4

   Pour in 1 can (400ml) of full-fat coconut milk and 1 cup (240ml) of chicken broth, then add 2 bruised stalks of lemongrass and 4 kaffir lime leaves.

5. 5

   Bring the mixture to a gentle simmer, reduce heat to low, and cover the pot, letting it simmer for 30-40 minutes or until the chicken is very tender.

6. 6

   Stir in 2 tablespoons of fish sauce, 1 tablespoon of palm sugar, and 2 sliced fresh red chilies, allowing the flavors to meld for another 5 minutes on low heat.

7. 7

   Taste and adjust the seasoning if necessary, then remove the lemongrass and kaffir lime leaves before serving the dish garnished with 1/4 cup of fresh cilantro.