Ingredients

Method

1. 1

   Take one stalk of lemongrass and hit it with a meat tenderizer or the back of a knife to bruise it.

2. 2

   Finely chop the bruised lemongrass.

3. 3

   Peel and finely chop a small piece of ginger.

4. 4

   Peel and finely chop 2-3 cloves of garlic.

5. 5

   Place boneless, skinless chicken thighs (approximately 5 pieces) into a clear glass bowl.

6. 6

   Add the chopped lemongrass to the chicken.

7. 7

   Add the chopped ginger and garlic to the chicken.

8. 8

   Add 1 tablespoon of dark soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of sugar, 0.5 teaspoon of black pepper, and 1 teaspoon of olive oil to the chicken.

9. 9

   Use tongs to thoroughly mix all ingredients with the chicken, ensuring the chicken is well coated. Let it marinate for some time (implied).

10. 10

    Place the marinated chicken thighs into a hot pan and sear on both sides until browned, approximately 2-3 minutes per side.

11. 11

    Remove the seared chicken from the pan and set aside on a plate.

12. 12

    Add chopped red onion to the same pan and sauté until softened and slightly caramelized.

13. 13

    Add sliced red chili peppers to the pan with the onions and sauté briefly.

14. 14

    Pour in one can of coconut milk into the pan.

15. 15

    Add approximately 1 cup of chicken broth to the pan and stir to combine, scraping up any browned bits from the bottom of the pan.

16. 16

    Return the seared chicken thighs to the pan with the sauce.

17. 17

    Add bok choy halves around the chicken in the sauce. Simmer until the chicken is cooked through and the bok choy is tender.

18. 18

    Squeeze fresh lime juice over the simmering chicken and vegetables using a lime press.

19. 19

    Serve the coconut lemongrass chicken and bok choy over a bed of white rice. Garnish with fresh cilantro and additional sliced red chili peppers.

20. 20

    Spoon extra coconut lemongrass sauce over the chicken and rice.