Southern Thai-Style Braised Chicken

Name: Southern Thai-Style Braised Chicken
Cuisine: Thai
Ingredients: ¼ teaspoon ground cinnamon; 5 long red chillies, halved and seeded; ¼ cup sweet Thai basil leaves; 1 tablespoon Thai shrimp paste, wrapped in foil and grilled until fragrant; 3 Japanese eggplants, cut lengthwise into quarters; ¼ cup vegetable oil; 2 tablespoons vegetable oil; 4 tablespoons ghee; 5 cups coconut milk; 500 g skinless chicken thighs on the bone; 6 tablespoons palm sugar; 2 tablespoons fish sauce; 6 tablespoons lime juice; 1 teaspoon chopped turmeric; ½ teaspoon freshly ground white pepper; 3 red eschalots, chopped; 3 garlic cloves, chopped; 5 dried red chillies, seeded and soaked in warm water for 30 minutes; 1 teaspoon salt; ½ teaspoon cumin seeds; ½ teaspoon coriander seeds

Preparation info

Difficulty
Easy

Appears in

Simply Asian

By Neil Perry

Published 2000

About

This chicken dish is really a type of curry, with the addition of ghee as a consequence of Indian migration into the south of Thailand over the last couple of centuries.

To make it deliciously tender, the chicken is first braised in coconut milk and the spice mix is added toward the end. This produces a very fragrant broth, with a finish sharpened by fresh lime juice.

Japanese eggplants absorb flavours well, making them very good in curries; they are thinner and slightly pal

Ingredients

Asia
Thailand
Main course
Gluten-free
South East Asia

Ingredients

Method