Indonesian Coconut Lemongrass Chicken Skillet

Ingredients

Protein & Base

• 6 boneless, skinless chicken thighs
• 1 tablespoon coconut oil

Aromatic Paste

• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 stalks lemongrass (white part only, finely chopped)
• 2 shallots, finely diced
• 1 red chili, finely sliced (optional for heat)

Spice Blend

• 1 teaspoon ground turmeric
• 1 teaspoon coriander
• ½ teaspoon cumin
• ½ teaspoon smoked paprika

Sauce

• 1 can (13.5 oz) full-fat coconut milk
• 1 tablespoon tamarind paste
• 1 tablespoon fish sauce
• 1 teaspoon palm sugar (or brown sugar)
• Juice of ½ lime

Finish

• Fresh cilantro
• Toasted coconut flakes (optional)

Instructions

1. Preheat the Skillet
   Place the Nutri-stahl Large Skillet over medium heat. Add coconut oil and allow it to gently warm.
2. Sear the Chicken
   Add chicken thighs and sear for 3–4 minutes per side until lightly golden. Remove and set aside.
3. Build the Aromatic Base
   In the same skillet, add garlic, ginger, lemongrass, shallots, and chili. Sauté on low to medium heat until fragrant and softened (about 3–4 minutes).
4. Bloom the Spices
   Add turmeric, coriander, cumin, and smoked paprika. Stir continuously for 1–2 minutes to activate the spices.
5. Create the Sauce
   Pour in coconut milk, tamarind paste, fish sauce, and palm sugar. Stir until fully combined.
6. Simmer with Cover
   Return chicken to the skillet. Cover with lid and reduce heat to low. Simmer for 20–25 minutes, allowing flavors to meld and chicken to become tender.
7. Final Adjustments
   Remove cover, stir gently, and finish with lime juice. Adjust seasoning if needed.
8. Serve
   Garnish with fresh cilantro and toasted coconut flakes. Serve hot with jasmine rice.