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