Versatile dish with the classic flavors of Southeast Asia, a little spicy, sweet, tangy & creamy from the coconut. Can be made into a soup or substitute with seafood. Family recipe with a few modifications. —KetoInMuhBelly
Test Kitchen Notes
This dish is delish, and a snap to prepare. The writer did not specify fresh or dried kaffir leaves. Fresh Direct only had dried so… Guesstimated how many leaves so I used half the jar. Chicken could have used maybe 5 to 10 more minutes cook time. Next time, will try baking instead of cooking on stove top, for half an hour. Again, limited by what Fresh Direct had on that day, I substituted jalapeño for fresno chile, and walnuts for macadamia. Also want to use maybe 1/2 cup more coconut cream. Spicing was just right, nothing to fix! Will be replayed over and over in our kitchen! —MG Francisco
fine sea salt, reserve 1/2 teaspoon aside
In This Recipe
Season chicken thighs with 1/2 teaspoon sea salt, set aside.
Grind the onions, shallots, garlic, chiles, tomatoes & macadamias in a food processor to a paste.
Heat coconut oil in a broiler-proof pan on medium-high heat.
Add the paste and the remaining 1 1/2 teaspoon salt, and bring to a medium simmer (lower heat if necessary.)
Cook, stirring occasionally, so bottom doesn't stick, till sauce looks thicker and jammy. Stir a little more continuously as sauce gets thicker.
Add the coconut cream & kaffir leaves, stir. Then add the chicken into simmering sauce, keep at a medium simmer. If sauce doesn't cover the meat completely, turn over meat halfway in cooking process, about 5 to 7 minutes depending on the thickness of the cut. Simmer another 5 to 7 minutes till meat is cooked through.
Chicken can be made ahead of time up to this point. When ready to serve, spoon a layer of sauce on top of the thighs. Sprinkle with sugar (optional) and broil on high heat or use a torch to brulee. Serve with rice or toasted bread.