Stewed Spicy Chicken With Lemongrass And Lime

1. 1

   Place the oil in a large, deep skillet and turn the heat to medium.

2. 2

   Add the shallot, garlic, ginger and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty.

3. 3

   Add the turmeric, cilantro and sugar and cook, stirring, for another minute.

4. 4

   Trim the lemongrass stalks of their toughest outer layers, then bruise them with the back of a knife; cut them into sections and add them to the mixture along with 1 cup water.

5. 5

   Add the chicken and turn it once or twice in the sauce, then nestle it in the sauce; season with a little salt and pepper.

6. 6

   Turn the heat to low and cover the skillet.

7. 7

   Cook, turning once or twice, until the chicken is cooked through, 20 to 30 minutes.

8. 8

   Uncover the skillet and raise the heat to medium-high; turn the chicken skin-side down.

9. 9

   Let most (but not all) of the liquid evaporate and brown the chicken just a little on the bottom.

10. 10

    Stir in the lime leaves and nam pla; taste and adjust seasoning as necessary, then garnish and serve with white rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.