Chicken in Spicy Coconut Sauce
Chicken in Spicy Coconut Sauce is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Rub chicken with salt and let stand at room temperature 30 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionRub chicken with salt and let stand at room temperature 30 minutes.
While chicken stands, gently mash tamarind with hot water in a bowl using your fingertips until pulp is softened, then force with a rubber spatula through a medium-mesh sieve into a small bowl, discarding solids.
Pulse shallots, chiles, ginger, and turmeric with cumin and coriander in a food processor until finely chopped.
Lightly smash lemongrass stalks with bottom of a heavy skillet.
Stir together coconut milk, tamarind purée, shallot mixture, lemongrass, galangal, and palm sugar in a 6- to 7-quart wide heavy pot.
Add chicken and bring to a simmer over moderately high heat, stirring frequently, then reduce heat and gently simmer, partially covered, until very tender, 40 to 45 minutes.
Transfer chicken with tongs to a bowl and simmer sauce, uncovered, stirring frequently, until thickened and reduced to about 4 cups, 20 to 25 minutes.
Remove from heat and let stand 5 minutes, then skim off any fat if desired.
Discard lemongrass and season sauce with salt.
Add chicken and stir to coat.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.