Serves 4



6 large chicken thigh cutlets (bone-in)

2 lemongrass stalks, bruised and finely diced, or you can use a mortar and pestle

4-6 garlic cloves, crushed

3 tablespoons fish sauce

2 tablespoons caster sugar

Red chilli, sliced

2 Spring onions, cut into batons

1 can (310ml) coconut water (no added sugar)



In a large glass bowl, add half the lemongrass, half the garlic, fish sauce, sugar and chilli, and mix. Pop in the chicken thighs and carefully mix it through the marinade. Cover with cling wrap, place it in the fridge, and allow it to marinate for 1 hour or overnight.

Heat a deep pan over medium heat and add a splash of oil. Throw in the rest of the garlic and lemongrass and fry it off for 30 seconds. Add the chicken and marinade into the frying pan and seal off both sides of the chicken.

Once sealed, add a can of coconut water, spring onion and a good crack of pepper, turn down to medium-low heat and allow it to braise for 20-25 minutes or until the chicken is cooked through (turn chicken halfway through).

Serve with steamed rice and cucumber.




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