Serves 6

Adapted from Ambitious Kitchen

• 1 tablespoon toasted sesame seed oil

• ½ large red onion (1½ smaller red onions), diced

• ½ cup green onions, diced (3-4 green onions), plus more for garnish

• 2 medium carrots, thinly sliced into circles or halfmoons

• 1½ tablespoons fresh ginger, zested

• 1½ tablespoon fresh turmeric, zested

  • Be careful when using fresh turmeric because it will stain, so wear plastic cloves to protect your hands; or wash your hands thoroughly a few times afterwards so you don’t stain everything you touch

• 6 cloves garlic, minced

• 6 cups chicken broth

• 1x 15 ounce can coconut milk

• ¼ cup soy sauce, plus more for garnish

• 1 red chili, thinly sliced

• 1 pound boneless skinless chicken thighs

• ¾ cup basmati rice

• 1-2 teaspoons fish sauce, plus more for garnish

• 1 lime, juiced

For Garnish:

• ⅓ cup fresh cilantro, coarsely chopped

• ¼ cup fresh mint, coarsely chopped

• ¼ cup fresh basil, coarsely chopped

• 3-4 tablespoons roasted peanuts, coarsely chopped

• Lime wedges

1. Heat Dutch oven, large pot, or deep pan over medium-high heat. As the pan is heating up, add the sesame seed oil. Once hot, add in the red onions and sauté until they soften, about 3-4 minutes. Add in the green onions, carrots, ginger, and turmeric and sauté for an additional 3-4 minutes, stirring regularly so the ginger and turmeric don’t burn to the bottom of the pan. Add in the garlic and sauté until fragrant, about 1-2 minutes, stirring regularly.

2. Slowly add in the chicken broth, coconut milk, soy sauce, and red chili. Mix everything together until well combined. Carefully, add in the chicken thighs and rice and stir, making sure the chicken is covered with the broth. With the pot uncovered, bring the stew to a boil, then reduce the heat to medium-low, and simmer for 25-30 minutes, stirring occasionally so the rice doesn’t stick to the bottom of the pan.

3. Using a slotted spoon, remove the chicken from the pot and transfer to a cutting board. Use two forks to shred the chicken before adding it back to the pot.

   • Because of the turmeric and not wanting to stain my countertop, I’ll do one chicken thigh again a time to better keep an eye on the sauce and any splatters

4. To finish, add the fish sauce and lime juice. Simmer for a few additional minutes, before turning off the heat. Taste and adjust seasonings to your preferences.

5. To serve, pour into bowls and garnish with additional green onions, cilantro, mint, basil, peanuts, and a few splashes of soy sauce, fish sauce, and lime juice.

6. Enjoy!