Ingredients
Scale
Sauce:
- 1 can coconut milk (13.5 oz)
- 1 tablespoon sugar
- 2 ½ Tablespoons fish sauce
- 3–4 kaffir lime leaves
Chicken:
- 1 ½ lbs chicken thighs
- ½ large onion
- 3–4 dried chilies (this is mostly for color)
- 3 oz spinach
- 2 Tablespoons chopped lemongrass
- 1 Tablespoon neutral oil
Instructions
- Make the sauce: Strip the hard stem off the back of the kaffir lime leaves. Stack the leaves and cut into thin strips. Then mince the leaves by moving your knife back and forth through the pile. Combine the kaffir lime leaves, coconut milk, sugar, and fish in a cup. Stir to combine, making sure to dissolve the sugar. Set aside until ready to use.
- Cut the onion in half (so the pieces will not be so long) and then slice across the onion into thin ⅛ inch pieces. Set aside.
- Cut the chicken thighs into 3 pieces and then cut across the pieces to create large 1 inch pieces. Set aside.
- Heat a large skillet over medium high heat. Add the oil, swirl it in the pan and then add the chicken in one layer. Let the chicken cook untouched for 1-2 minutes and then stir fry it for another minute.
- Add the onion and stir fry for another 2 minutes until the onion starts to become translucent. Add the lemongrass and stir to combine.
- Add the sauce and bring the mixture to a simmer. Lower the heat to medium and cook for 6-8 minutes, stirring occasionally, and letting the sauce reduce.
- Add the spinach to the pan and cook for another minute so the spinach wilts.
- Take the pan off the heat and pour into a shallow bowl. Serve immediately.