Ingredients

The following ingredients have 6 Servings
  • 2 pounds boneless skinless chicken thighs ( cut into bite sized chunks)
  • 1 tablespoon coconut oil
  • 3 cloves
  • 3 star anise
  • 5 cardamom seeds
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon lemongrass paste
  • 1 tablespoon tamarind concentrate
  • 6 kaffir lime leaves
  • 1 tablespoon coconut sugar (substitute palm sugar or brown sugar)
  • 1 cup chicken stock
  • 1-15 ounce can coconut milk
  • 2-3 teaspoons salt
  • 1-2 fresh limes (for serving)
  • 1 tablespoon lemongrass paste
  • 5 garlic cloves
  • 1 tablespoon ginger paste
  • 10 dried Thai chilies
  • 5 shallots

Instruction

  • Combine all the spice paste ingredients in a blender or food processor and pulse until a paste forms. Add 1 tablespoon of water at a time as needed to make a paste.
  • Heat the coconut oil in a Dutch oven over medium high heat and brown the chicken in 2 separate batches (to avoid overcrowding).
  • Remove the chicken and set aside.
  • Toast the cloves, star anise and cardamom seeds over medium heat until fragrant. Grind in a spice grinder or use a mortar and pestle.
  • Turn the heat down to medium and add the spice paste. Cook, stirring constantly, for about 5 minutes, until the paste has darkened.
  • Add the cinnamon, toasted spice mixture, lemongrass paste, tamarind, kaffir lime leaves, coconut sugar, salt and chicken back in and stir to combine. Cook 1 minute.
  • Add the chicken stock and coconut milk and bring to a simmer.
  • Simmer for 30 minutes. Serve over rice with fresh squeezed lime slices.