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Taste the Southeast Asian seaside with this subtle, fragrant and tender chicken dish. Best served over a bed of jasmine rice.


Recipe Summary

30 mins
44 mins
1 hr 14 mins
4 chicken thighs


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Season chicken thighs with sea salt and spread ginger slices and green parts of the green onion on top. Arrange each pair of chicken thighs in an even layer in 2 shallow, heatproof bowls.

  • Fill a large pot with 4 to 5 inches of water and insert two steam racks inside. Set the bowls on the steam rack and pour 1/4 cup water and coconut juice evenly between the 2 bowls. Cover pot and bring water at the bottom of the pot to a boil; reduce heat to a simmer. Cook chicken breasts until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

  • Combine fish sauce, rice vinegar, lime juice, Thai chiles, cilantro stems, garlic, chopped ginger, and palm sugar in a food processor; pulse mixture until well combined. Transfer the sauce mixture into a medium bowl; add green parts of the green onion.

  • Heat vegetable oil on a skillet over medium heat until smoking, about 4 minutes; pour oil into the sauce mix.

  • Remove the 2 bowls from the pot. Discard ginger and green onion pieces.

  • Drain remaining coconut juice liquids, through a sieve, into the sauce mixture. Pour over chicken, and garnish with cilantro leaves.

Cook's Note:

Use an oven mitt or a dish retriever tool to take the bowls off the steamer racks.

Nutrition Facts

314 calories; protein 19.9g; carbohydrates 19.2g; fat 17.7g; cholesterol 68.6mg; sodium 934.7mg. Full Nutrition