Ingredients
Chicken:
4 Pcs. Chicken Thighs with Skin (about 1.5 lbs), Cut into 1-Inch Pieces
2 T. Fresh Garlic (Minced)
2 t. Fish Sauce (can be found in Thai specialty stores) or Nuoc Nam
2 t. Brown Sugar
2 t. Ground Black Pepper
1 t. Fresh Chili Peppers (Green or Red, any variety), Chopped
½ C. Lime Juice
¾ C. Flour
1 C. Peanut Oil
Coconut Gravy:
2 T. Butter
3 T. Shallot, Minced
2 T. Fresh Garlic, Minced
2 t. Ground Black Pepper
2 t. Fresh Chili Peppers, Chopped
1 ½ T. Brown Sugar
2 t. Fish Sauce or Nuoc Nam
1 T. Worcestershire Sauce
¼ C. Lime Juice
1 C. Coconut Milk, Unsweetened
2 t. Lime Rind, Grated Finely
Garnish:
Roasted peanuts, Salted and chopped roughly
Coriander Leaves
Coconut Meat, Grated and Toasted
Lemon Grass Stalks, Washed and Sliced lengthwise thinly
Preparation
For the chicken, combine the first seven ingredients and one tablespoon of peanut oil. Marinate the mixture for at least one hour or overnight. Heat remaining peanut oil in a deep pan or wok until hot. Remove the chicken pieces from the marinade and coat each piece with flour. (Reserve the marinade.) Use more flour if necessary. Deep-fry the chicken pieces until golden brown and cooked thoroughly. Drain the chicken pieces on paper towels. Keep warm.
For the gravy, caramelize the shallots in the heated butter. Sauté garlic when the shallots are soft and fragrant; season with the next five ingredients and pour in the reserved marinade. Allow the sauce to boil and simmer for three minutes further. Add the lime juice, coconut milk, and rind to the reduced sauce; simmer for five minutes or until the gravy has been reduced to a little more than one cup.
Drizzle chicken with a little gravy and serve the rest on the side. Garnish with crushed peanuts, coriander leaves, toasted coconut, and thinly shaved lemongrass stalks on top.
