Thai Fire

Description

Thai Fire Coconut Chicken

Serves 4

A rich, fragrant coconut sauce balances the bright citrus and fiery heat of Cape Ann Sea Salt Co. Thai Fire Sea Salt. Easy enough for a weeknight, but beautiful enough for entertaining.

Ingredients

• 1½ lbs boneless, skinless chicken thighs
• 2 tsp Cape Ann Sea Salt Co. Thai Fire Sea Salt, divided
• 1 tbsp neutral oil
• 2 cloves garlic, finely minced
• 1 tbsp freshly grated ginger
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp fresh lime juice
• 1 tsp honey
• 1 tsp fish sauce
• 2 cups cooked jasmine rice
• Lime wedges, for serving
• A small amount of fresh cilantro or Thai basil, for garnish

Directions

1. Pat the chicken thighs dry and season both sides with 1½ teaspoons Thai Fire Sea Salt.
2. Heat the oil in a large skillet over medium-high heat. Add the chicken and sear for about 4–5 minutes per side, until beautifully golden. Transfer to a plate.
3. Reduce the heat to medium. Add the garlic and ginger and cook for about 30 seconds, just until fragrant.
4. Pour in the coconut milk and stir in the lime juice, honey, fish sauce and remaining ½ teaspoon Thai Fire Sea Salt. Bring to a gentle simmer.
5. Return the chicken to the skillet and simmer for 8–10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
6. Spoon jasmine rice onto each plate, top with the chicken and generously spoon the coconut sauce around it.
7. Finish with a light sprinkle of Thai Fire Sea Salt just before serving. Garnish simply with a few cilantro or Thai basil leaves and serve with lime wedges.

Chef’s Tip: That final sprinkle is key—it brings the Birdseye chile, lemongrass, ginger, garlic and makrut lime aromas forward rather than letting them disappear into the coconut sauce.