Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 1.5 kg boneless, skinless chicken thighs with 1 teaspoon salt and let them rest for 15 minutes.

2. 2

   Place the seasoned chicken thighs in a smoker with a handful of wood chips (e.g., applewood or hickory) and smoke until cooked through and slightly charred, about 20-30 minutes, then cool and shred or dice into bite-sized pieces.

3. 3

   Combine 3 finely minced lemongrass stalks, 50 grams finely minced fresh ginger, 6 finely minced garlic cloves, 3 large finely minced shallots, and 5 to 7 soaked and minced dried red chilies in a mortar and pestle or food processor to form a coarse paste.

4. 4

   Heat 3 tablespoons vegetable oil in a large pot or Dutch oven over medium heat, then add the prepared aromatic paste and sauté for 5 to 7 minutes until fragrant and slightly browned.

5. 5

   Stir in 2 teaspoons turmeric powder and the shredded or diced smoked chicken, cooking for 2 minutes to coat the chicken with the spices.

6. 6

   Pour in 240 ml chicken broth or water and 3 tablespoons fish sauce, then add 1 teaspoon grated palm sugar, bringing the mixture to a gentle simmer and cooking for 10 to 15 minutes until the sauce has slightly thickened and flavors have melded.

7. 7

   Taste the sauce and adjust with more salt, fish sauce, or palm sugar if needed, then remove from heat and serve.