1/2 tbsp coconut oil
4 chicken thighs, skin on, bone removed
1 270ml can of coconut cream
1 small knob of ginger, julienned
1 small piece of turmeric, grated
Juice of 1/2 lime
1 green chilli, finely sliced on an angle
Small handful each of Thai basil and Vietnamese mint
1/4 cup crispy fried shallots
Pinch of salt
Remove the chicken from the fridge 15 minutes before cooking. Heat a large pan over a medium-high heat and add the coconut oil. Season chicken with salt and seal the chicken on each side for 4-5 minutes. Place on a plate to rest.
Drain the pan of excess oil (but leave some of the sediment in the pan for flavour) and then add the coconut cream, ginger and turmeric. Return the chicken to the pan, season with salt and simmer, covered, for 3-4 minutes on each side or until the chicken is completely cooked. Adding half a cup of water half way through if the cream is too thick.
Turn off the heat and add the lime juice.
Spoon sauce into shallow plates and arrange chicken on top. Garnish with the chilli, herbs and fried shallots. Dress with a splash of lime juice and garnish on top of chicken. Serve with steamed rice.