Photo: Andrew Purcell
Serves 4
3 Tbsp. canola oil, divided
⅓ cup thinly sliced shallot (from about 1 shallot)
1 stalk lemongrass, woody top discarded, bottom split lengthwise and crushed with the side of a heavy knife
1 red jalapeño, seeded and coarsely chopped
3 garlic cloves, sliced
1 (1") piece ginger, peeled and thinly sliced
2 tsp. grated palm sugar or granulated sugar
1 (13½-ounce) can unsweetened coconut milk
1 Tbsp. fish sauce (nam pla or nuoc mam)
Finely grated zest of 1 lime
1 Tbsp. lime juice
1 cup uncooked jasmine rice, rinsed and drained
¼ tsp. plus a pinch kosher salt, divided
8 boneless, skinless chicken thighs (about 1½ pounds), each cut crosswise into 3 pieces
⅛ tsp. ground black pepper
½ cup fresh cilantro leaves
½ cup fresh mint leaves
½ cup fresh Thai basil or sweet basil leaves
Active time: 40 minutes
Total time: 50 minutes
In a medium saucepan, heat 1 Tbsp. oil over medium-low heat. Add shallot, lemongrass and jalapeño and cook, stirring often, until shallot is translucent, about 3 minutes. Stir in garlic, ginger and sugar and cook until fragrant, about 2 minutes. Add coconut milk, bring to a simmer, and cook until reduced by a third, about 6 minutes. Stir in fish sauce, lime zest and lime juice. Return sauce to a simmer, remove from heat, cover and let steep 10 minutes. Strain sauce through a fine-mesh sieve into a small saucepan. Cover and keep warm over very low heat.
Meanwhile, in a small saucepan, combine rice, 1½ cups water, and a pinch of salt and bring to a boil over high heat. Reduce heat to medium-low, cover and simmer gently until water has been absorbed and rice is tender, about 15 minutes. Fluff rice with a fork and let stand, covered, 5 minutes.
Preheat a grill over medium-high heat. In a large bowl, toss chicken with remaining 2 Tbsp. oil to coat. Season with remaining salt and ground black pepper. Thread 3 pieces of chicken onto each of 8 skewers. Grill skewers, turning as needed, until chicken is cooked through and beginning to char, about 15 minutes.
Divide chicken skewers among 4 dinner plates. Spoon reserved coconut sauce over and around chicken. Sprinkle with cilantro, mint, and basil and serve with cooked rice.
Ingredients
Directions
Active time: 40 minutes
Total time: 50 minutes
In a medium saucepan, heat 1 Tbsp. oil over medium-low heat. Add shallot, lemongrass and jalapeño and cook, stirring often, until shallot is translucent, about 3 minutes. Stir in garlic, ginger and sugar and cook until fragrant, about 2 minutes. Add coconut milk, bring to a simmer, and cook until reduced by a third, about 6 minutes. Stir in fish sauce, lime zest and lime juice. Return sauce to a simmer, remove from heat, cover and let steep 10 minutes. Strain sauce through a fine-mesh sieve into a small saucepan. Cover and keep warm over very low heat.
Meanwhile, in a small saucepan, combine rice, 1½ cups water, and a pinch of salt and bring to a boil over high heat. Reduce heat to medium-low, cover and simmer gently until water has been absorbed and rice is tender, about 15 minutes. Fluff rice with a fork and let stand, covered, 5 minutes.
Preheat a grill over medium-high heat. In a large bowl, toss chicken with remaining 2 Tbsp. oil to coat. Season with remaining salt and ground black pepper. Thread 3 pieces of chicken onto each of 8 skewers. Grill skewers, turning as needed, until chicken is cooked through and beginning to char, about 15 minutes.
Divide chicken skewers among 4 dinner plates. Spoon reserved coconut sauce over and around chicken. Sprinkle with cilantro, mint, and basil and serve with cooked rice.
From the February 2015 issue of O, The Oprah Magazine
