How long can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, the chicken can be marinated a day in advance and the glaze can be prepared several hours ahead.

What can I substitute for palm sugar?

Brown sugar can be used as an alternative to palm sugar.

Is there a vegetarian version of this dish?

Substitute chicken with tofu and use soy sauce-based alternatives for fish sauce.

How do I reheat this dish?

Reheat gently over a low flame or in the microwave, covered, to maintain moisture.

Coconut-Braised Laotian Lemongrass Chicken with Spicy Tamarind Glaze

Name: Coconut-Braised Laotian Lemongrass Chicken with Spicy Tamarind Glaze
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: 4 chicken thighs, bone-in and skin-on; 2 stalks of fresh lemongrass, finely chopped; 1 cup coconut milk; 2 tablespoons fish sauce; 1 tablespoon palm sugar; 1 tablespoon grated ginger; 2 cloves garlic, minced; 1/4 cup tamarind pulp; 2 tablespoons soy sauce; 1 tablespoon honey; 1 red chili, finely chopped; 1 teaspoon fish sauce; Fresh cilantro leaves; Sliced red chili; Toasted sesame seeds

A fragrant and spicy fusion of Laotian flavors

This exotic dish marries tender chicken marinated in lemongrass and coconut milk with a fiery tamarind glaze for a vibrant taste of Laos.

3 h
4
Intermediate

Ingredients

For the Chicken Marinade

4 chicken thighs, bone-in and skin-on

2 stalks of fresh lemongrass, finely chopped

1 cup coconut milk

2 tablespoons fish sauce

1 tablespoon palm sugar

1 tablespoon grated ginger

2 cloves garlic, minced

For the Tamarind Glaze

1/4 cup tamarind pulp

2 tablespoons soy sauce

1 tablespoon honey

1 red chili, finely chopped

1 teaspoon fish sauce

For the Garnish

Fresh cilantro leaves

Sliced red chili

Toasted sesame seeds

Preparation

Marinating the Chicken

Combine Marinade

In a bowl, mix lemongrass, coconut milk, fish sauce, palm sugar, ginger, and garlic.

Marinate Chicken

Add chicken thighs, coating well. Cover and marinate in the refrigerator for at least 2 hours.

Rest at Room Temperature

Remove from fridge and let sit at room temperature for 30 minutes before cooking.

Ensure chicken is at room temperature before cooking to ensure even cooking.

Preparing the Tamarind Glaze

Soak Tamarind

Soak tamarind pulp in 1/4 cup warm water for 10 minutes. Strain, discarding solids.

Combine & Simmer

In a small saucepan, combine tamarind juice, soy sauce, honey, chili, and fish sauce. Simmer over medium heat until slightly thickened, about 5 minutes.

Adjust chili quantity to customize the heat level of the glaze.

Cooking Process

Braising Chicken

In a large pot, brown the marinated chicken on both sides. Add remaining marinade and simmer on low until tender.

Reducing Glaze

Continue cooking glaze until it reaches a syrupy consistency.

Glazing Chicken

Brush tamarind glaze over chicken for the last 5 minutes of cooking.

Plating & Serving