Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Begin by combining 50 grams of fresh sliced galangal, 2 bruised lemongrass stalks, 20 grams of peeled fresh turmeric, 100 grams of peeled shallots, 4 peeled garlic cloves, 2 red chilies, and 3 toasted candlenuts in a food processor or mortar and pestle to form a smooth spice paste.

2. 2

   In a bowl, generously coat 800 grams of boneless, skin-on chicken thighs with the prepared spice paste, ensuring even coverage.

3. 3

   Carefully place the marinated chicken thighs into a vacuum-sealable bag, ensuring all excess air is removed before sealing the bag securely.

4. 4

   Submerge the sealed bag in a preheated sous-vide water bath set to 65 degrees Celsius (149 degrees Fahrenheit) and cook for 2 hours, maintaining a consistent water temperature.

5. 5

   After sous-vide cooking, remove the chicken from the bag, reserving the flavorful cooking liquid, then heat 2 tablespoons of vegetable oil in a large pan over medium-high heat and sear the chicken thighs skin-side down for 3-4 minutes until golden and crispy.

6. 6

   Pour the reserved cooking liquid into the same pan, add 400 ml of full-fat coconut milk, 3 kaffir lime leaves, 1 tablespoon of palm sugar, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, then bring the mixture to a gentle simmer and reduce it by half over medium heat for approximately 10-15 minutes to create a rich sauce.

7. 7

   Serve the crispy-skinned sous-vide chicken thighs immediately, generously drizzled with the vibrant coconut galangal reduction.