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.

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