Here's what you'll need
1
Chicken thighs, coconut milk, lemongrass paste, ginger, garlic, lime juice, fish sauce, Thai chilies, Kosher salt, cilantro, basil, and crushed peanuts
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The poaching liquid
2
Combine coconut milk, garlic, ginger, fish sauce, lime juice, and Thai chilies in a sauce pan. Bring to a boil over medium heat.
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Cook the chicken
3
Once boiling, add cubed chicken thighs, then cover and cook for 5 minutes. Don't adjust the heat!
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Serve over rice
4
Serve chicken over Jasmine rice with cilantro, basil, crushed peanuts, thinly sliced Thai chilies, and fresh lime wedges.
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Serve immediately
5
If you add extra chilies, beware: SPICY! Best served warm! We love pairing this with a quick salad of marinated cucumbers.
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