Malaysian Chicken Thighs with Coconut and Spice
Pan-seared free-range chicken thighs braised in a fragrant coconut sauce infused with lemongrass, ginger, and warm spices like cinnamon and star anise. A Southeast Asian dish that balances creamy coconut milk with aromatic paste, finished with fish sauce and fresh lime.
Ingredients
- vegetable oil
- 8 free-range chicken thighsregular chicken thighs1poultry
removes free-range status
- 1 onion, chopped
- 3 garlic cloves
- 4 medium-hot red chillies
- 1 lemongrass stalk, tough outer leaves removed, inner core sliced
- 1 tbsp ground ginger
- groundnut oilvegetable oil1oil
neutral substitute
- ½ tsp ground turmeric
- 1 cinnamon stick
- 2 star anise
- 5 kaffir lime leaveslime zest3-4 tspcitrus
adds brightness
- 1 ¾ cups coconut milk
- 7 tbsp chicken stock
- 2 tsp soft light brown sugar or palm sugarwhite sugar1sweetener
slightly different flavor
- fish sauce
- lime, wedges to serve
Instructions
- 1
Heat vegetable oil in a frying pan and fry chicken thighs skin-side down until skin is crisp and golden, then remove and set aside.
- 2
Blend onion, garlic, chillies, lemongrass, ginger and groundnut oil into a paste.
- 3
Fry the paste in the pan over medium heat for 2 minutes.
- 4
Add turmeric, cinnamon stick, star anise and kaffir lime leaves, fry for 3 minutes.
- 5
Stir in coconut milk and chicken stock.
- 6
Return chicken thighs to pan skin-side up and simmer until cooked through and sauce reduces, about 15-20 minutes.
- 7
Season with sugar and fish sauce.
- 8
Serve with lime wedges.
Tips
For crispest skin, ensure chicken is patted dry before frying and maintain medium-high heat initially.
The paste benefits from a food processor or blender; hand chopping works but takes longer.
Do not overcook chicken; 15-20 minutes simmering is sufficient for thighs to remain tender.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently in pan over low heat, stirring occasionally.
Prepare paste and fry aromatics up to 2 hours ahead; add coconut milk and chicken when ready to braise.
Hot, with lime wedges on the side for squeezing. Pairs with steamed rice or noodles.
Common Mistakes
Do not skip crisping chicken skin first to avoid pale, rubbery skin in finished dish.
Do not rush the paste-frying step to avoid raw garlic and ginger flavor.
Do not simmer longer than 20 minutes to avoid overcooked, dry chicken.
Substitutions
removes free-range status
adds brightness