Tender chicken breasts gently poached in fragrant coconut milk infused with lemongrass, galangal, and lime leaves create an aromatic Southeast Asian masterpiece. This elegant one-pot dish delivers restaurant-quality flavors with surprisingly simple techniques.
Recipe Details
Ingredients
- 680g boneless, skinless chicken breasts
- 400ml full-fat coconut milk
- 240ml low-sodium chicken stock
- 2 stalks fresh lemongrass, bruised and halved
- 30g fresh galangal, sliced (or ginger if unavailable)
- 6 leaves makrut lime leaves, fresh or frozen
- 2 medium shallots, thinly sliced
- 3 cloves garlic cloves, minced
- 30ml fish sauce
- 15g palm sugar or brown sugar
- 45ml fresh lime juice
- 2 small Thai bird's eye chilies, sliced (optional)
- 200g jasmine rice, cooked
- 30g fresh Thai basil leaves
- 30g fresh cilantro, chopped
- 15g fresh mint leaves
- 1 lime lime, cut into wedges for serving
Instructions
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Prepare the 680g boneless by patting dry and cutting into even 2.5cm (1-inch) thick pieces. Season lightly with salt and set aside for 10 minutes to come to room temperature.
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Using the back of a knife, bruise the 2 stalks fresh lemongrass stalks by gently crushing them to release their oils, then cut into 5cm (2-inch) pieces. Slice the 30g fresh galangal into thin rounds and tear the 6 leaves makrut lime leaves slightly to release their fragrance.
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In a large, shallow saucepan or deep skillet, combine 400ml full-fat coconut milk, 240ml low-sodium chicken stock, 2 stalks fresh lemongrass, 30g fresh galangal, and 6 leaves makrut lime leaves. Bring to a gentle simmer over medium-low heat, being careful not to boil vigorously as this can cause the coconut milk to separate.
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Add 2 medium shallots and 3 cloves garlic cloves to the simmering coconut broth. Cook for 3-4 minutes until fragrant and the shallots begin to soften.
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Stir in 30ml fish sauce, 15g palm sugar or brown sugar, and 2 small Thai bird's eye chilies if using. Taste and adjust the balance of salty, sweet, and spicy flavors. The broth should be aromatic and well-seasoned.
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Gently lower the seasoned 680g boneless into the simmering coconut broth. The liquid should just cover the chicken; add more stock if needed. Maintain a gentle simmer - small bubbles should barely break the surface.
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Poach the chicken for 12-15 minutes, turning once halfway through. The chicken is done when it reaches an internal temperature of 74°C (165°F) and feels firm but still tender when pressed.
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Remove the chicken from the poaching liquid and let rest for 3 minutes before slicing. Strain the poaching liquid, discarding the aromatics, and stir in 45ml fresh lime juice. Taste and adjust seasoning.
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Slice the chicken diagonally into 1cm (½-inch) thick pieces. Serve over 200g jasmine rice and ladle the fragrant coconut broth over the top.
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Garnish generously with 30g fresh Thai basil leaves, 30g fresh cilantro, and 15g fresh mint leaves. Serve immediately with 1 lime lime on the side for extra brightness.
Tips
Aromatic Preparation: Bruising lemongrass and galangal is crucial for releasing their essential oils. Use the flat side of your knife to gently crush these aromatics before adding to the broth. If galangal is unavailable, fresh ginger makes an excellent substitute, though the flavor will be slightly different.
Gentle Poaching Technique: The key to perfectly tender chicken is maintaining a very gentle simmer. Vigorous boiling will toughen the protein and cause the coconut milk to separate. Look for just a few small bubbles breaking the surface - this ensures the chicken cooks evenly while staying incredibly moist.
Coconut Milk Quality: Use high-quality, full-fat coconut milk for the richest flavor and best texture. Shake the can well before opening, or if separated, whisk the cream and liquid together before adding to the pan.
Make-Ahead Options: The aromatic base can be prepared up to 2 days ahead and stored in the refrigerator. Simply reheat gently and add the chicken when ready to serve. The cooked chicken also reheats beautifully in the coconut broth.
Ingredient Substitutions: If makrut lime leaves aren't available, substitute with lime zest (use sparingly). Fish sauce can be replaced with soy sauce plus a pinch of anchovy paste for depth. Thai basil can be substituted with regular basil, though the flavor will be milder.
Serving Variations: This dish is also delicious served with rice noodles, coconut rice, or even crusty bread for soaking up the aromatic broth. Consider adding vegetables like baby corn, mushrooms, or green beans during the last 5 minutes of cooking.