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YIELD

6 servings

TYPE

Dinner

TIME

20 minutes

LEVEL

Beginner

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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