Spicy Thai Lemongrass Chicken with Bhut Jolokia

About this recipe

This exhilarating Thai chicken dish combines the fragrant aroma of lemongrass with the intense heat of bhut jolokia peppers, also known as ghost peppers. Perfectly balanced with coconut milk and spices, this dish is designed for spice lovers who crave bold and authentic Thai flavors. Serve it with jasmine rice or noodles for a memorable culinary experience.

Ingredients

• 2 lbs chicken thighs, boneless and skinless, cut into pieces
• 2 stalks lemongrass, trimmed and minced
• 2 bhut jolokia peppers, finely chopped
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon vegetable oil
• 1 cup coconut milk
• 1 lime, juiced
• Fresh cilantro, chopped for garnish

Directions

1. 1

   In a bowl, combine chicken, lemongrass, bhut jolokia, garlic, ginger, soy sauce, fish sauce, brown sugar, and lime juice. Marinate for at least 30 minutes.

2. 2

   Heat oil in a large skillet over medium-high heat. Add the marinated chicken and sear until browned, about 5 minutes.

3. 3

   Lower the heat to medium and stir in the coconut milk. Bring to a simmer.

4. 4

   Reduce heat to low, cover, and cook until the chicken is tender, about 30 minutes.

5. 5

   Taste and adjust seasoning with additional fish sauce or lime juice if needed.

6. 6

   Garnish with cilantro and serve hot with jasmine rice or noodles.