Imported from Instagram

Thai Lemongrass Chicken with Coconut Curry and Crispy Egg

Name: Thai Lemongrass Chicken with Coconut Curry and Crispy Egg
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 3 servings
Cuisine: Southeast Asian
Ingredients: 600 g Chicken thighs, skin-on and bone-in (Debone before marinating; retain the skin.); 1.5 tbsp Light soy sauce; 1.5 tbsp Oyster sauce; 1.5 tbsp Fish sauce; 1 tbsp Dark soy sauce; 1 tsp Sugar; 3 Garlic (Cloves, minced.); Ginger (1 knob, grated; amount unspecified.); 1 Lime (Zest and juice.); 1 Lemongrass (Stalk, finely chopped.); 1 tbsp Oil; 2.5 Thai chillies (2–3 chillies; quantity represented as the midpoint.); 1 tbsp Thai red curry paste; 0.5 cup Coconut milk; 2.5 Kaffir lime leaves (2–3 leaves; optional. Quantity represented as the midpoint.); Thai basil (Amount unspecified.); Steamed rice (For serving; amount unspecified.); 1 Egg (Fry until crispy; amount not specified in source, one per serving assumed.)

Recipe by Ajaya Lama @harka_cooks · Instagram

Imported by Blak Rabbit on SeeMeCook

Crispy-skinned lemongrass-marinated chicken thighs are served with a fragrant, creamy coconut curry sauce and a fried egg over steamed rice. The dish balances sweet, salty, spicy, and aromatic Thai flavors.

3 servings70 minSoutheast Asian

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Ingredients

600 g Chicken thighs, skin-on and bone-in (Debone before marinating; retain the skin.)
1.5 tbsp Light soy sauce
1.5 tbsp Oyster sauce
1.5 tbsp Fish sauce
1 tbsp Dark soy sauce
1 tsp Sugar
3 Garlic (Cloves, minced.)
Ginger (1 knob, grated; amount unspecified.)
1 Lime (Zest and juice.)
1 Lemongrass (Stalk, finely chopped.)
1 tbsp Oil
2.5 Thai chillies (2–3 chillies; quantity represented as the midpoint.)
1 tbsp Thai red curry paste
0.5 cup Coconut milk
2.5 Kaffir lime leaves (2–3 leaves; optional. Quantity represented as the midpoint.)
Thai basil (Amount unspecified.)
Steamed rice (For serving; amount unspecified.)
1 Egg (Fry until crispy; amount not specified in source, one per serving assumed.)

Steps

1
Debone the chicken thighs, keeping the skin intact.
2
Combine the chicken with the light soy sauce, oyster sauce, fish sauce, dark soy sauce, sugar, minced garlic, grated ginger, lime zest and juice, and chopped lemongrass. Leave to marinate for at least 30 minutes.
3
Heat a pan over medium-low heat. Place the marinated chicken skin-side down and sear until the skin is golden and crispy.
4
Flip the chicken and cook it through, about 6–8 minutes per side depending on thickness. Remove it from the pan and let it rest before slicing.
5
In the same pan, sauté the Thai chillies and red curry paste until fragrant.
6
Add the coconut milk, kaffir lime leaves if using, and Thai basil. Simmer until the sauce is slightly thickened.
7
Fry an egg until crispy; the source does not specify the amount of frying oil or the cooking time.
8
Serve the chicken and coconut curry sauce over steamed rice, with the sliced chicken and crispy fried egg on top.

Notes

The source does not specify quantities for the Thai basil, steamed rice, ginger knob, or fried egg, and does not provide a method for steaming the rice or frying the egg. Serving count is estimated from the chicken quantity; egg quantity is assumed as one per serving.