Ingredients1 cup canned coconut milk ( I used Aroy-D coconut milk which is found in most Asian groceries)
2 inch piece ginger, sliced
1 tablespoon Sriracha sauce
2 teaspoons ground turmeric
1 tablespoon soy sauce
1 tablespoon paprika
1 stalk lemongrass, tender inner white bulbs only, minced
16 oz boneless skinless chicken thighs (you can also use chicken breast, just adjust macros)
Freshly squeezed lime juice
- In a large heavy pot, combine coconut milk, ginger, lemongrass, Sriracha, turmeric, soy sauce, and paprika. Bring to a simmer for 10 minutes (cover pot). Salt chicken generously and then add to pot. Cook chicken at simmer, covered, for half an hour, or until chicken is cooked through. Remove chicken and set aside to cool.
- When chicken is cool enough to handle, place chicken in a single layer, well-spaced out, in an oven-safe skillet or sheet pan, and broil until top is crispy. Watch the chicken and make sure it doesn’t burn in the broiler!
- Add some slices of cucumber and cilantro then sprinkle on Sriracha and lime juice.