Makes 4 servings
Ingredients:3 Tbsp. oil (coconut would be the best)
½ cup thinly sliced shallot (about 1 shallot)
1 stalk lemongrass, woody top discarded, bottom split lengthwise and crushed with the side of a heavy knife
1 jalapeno, seeded and coarsely chopped (more or less depending on desired heat)
3 garlic loves, sliced
1 1" piece of ginger, peeled and thinly sliced
2 tsp. coconut sugar
1 can unsweetened coconut milk
1 Tbsp. fish sauce
finely grated zest of 1 lime
1 Tbsp lime juice
¼ tsp. plus a pinch of salt, divided
8 skinless boneless chicken thighs (about 1 ½ lb) each cut into 3 pieces
⅛ tsp. ground black pepper
½ cup fresh cilantro, larger leaves roughly chopped
½ cup fresh mint, larger leaves roughly chopped
½ cup fresh Thai or sweet basil, larger leaves roughly chopped
2-3 cups cooked rice or quinoa
8 soaked wooden skewers or metal skewers
1. In a medium saucepan, heat 1 Tbsp. oil over medium low heat. Add shallot, lemongrass, and jalapeño, and cook, stirring often, until shallot is translucent, about 3 minutes. Stir in garlic, ginger, sugar and cook until fragrant, about 2 minutes. Add coconut milk, bring to simmer, and cook until reduced by a third, about 6 minutes. Stir in fish sauce, lime zest, and lime juice. Return sauce to a simmer, remove from heat, cover, and let steep 10 minutes. Strain through a fine mesh sieve into a small saucepan. Cover and keep warm.
2. Preheat grill over medium high. In a large bowl, toss chicken with remaining 2 Tbsp. oil to coat. Season with remaining salt and pepper. Thread 3 pieces of chicken onto each of 8 skewers. Grill, turning as needed, until chicken is cooked through, about 15 minutes.
3. Spoon reserved coconut sauce over and around chicken. Sprinkle with cilantro, mint, and basil and serve over rice or quinoa.