← Nouns Cooking · Thai

Ingredients

• 1.2 kg chicken pieces on the bone (thighs, drumsticks, wings)
• 1.75 l chicken stock or water
• 40 g fresh turmeric (or 1½ tsp ground), sliced
• 3 lemongrass stalks, cut into 5 cm lengths and bruised
• 3 cm piece Galangal, sliced (optional)
• 5 cloves Garlic, smashed
• 6 Makrut (kaffir) lime leaves, torn
• 3 tbsp tamarind paste
• 2 tbsp Fish sauce
• 1 tsp Salt
• 1 tsp Sugar
• 4 cloves Garlic
• 6 Bird's eye chilli
• 3 tbsp lime juice
• 2 tbsp Fish sauce
• 1 tsp Sugar

Method

1. Make the dip: pound the garlic and chillies until just broken up, then stir in the lime juice, fish sauce and sugar until dissolved.
2. Bring the stock to the boil in a large pot and add the turmeric, lemongrass, galangal, garlic and lime leaves. Boil for 2 minutes to release their fragrance.
3. Add the chicken, return to a simmer and skim off any foam. Cook gently, uncovered, for 30–35 min, until the chicken is very tender and reaches 75°C (165°F) at the bone.
4. Stir in the tamarind, fish sauce, salt and sugar. It should be savoury and gently sour with a warm turmeric earthiness.
5. Ladle into bowls and serve with jasmine rice and the chilli-lime dip for dunking the chicken.

Tips

• Fresh turmeric stains: wear gloves or wash your hands and board straight away.
• Some cooks add a few pieces of sliced green unripe tomato for extra sourness.

Sources

Written in our own words after cross-checking these recipes:

ImportFood Hot Thai Kitchen