Burmese-Inspired Chicken Braised in Coconut Milk & Turmeric with Sweet Potato Recipe on Food52
"My aunt’s family lived in Burma in the ‘60s and when they came back to the U.S., they brought a recipe for “kaukswe,” a coconut-chicken-curry dish from the southern part of the country. Kaukswe has specific components—Chinese egg noodles, fried crispy noodles, lime juice, chiles, coconut milk—but over the years I have played around with the chicken-coconut milk braise and simplified the dish into a quick, satisfying meal that’s fairly easy to whip up...."
INGREDIENTS
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1 1/2 pounds boneless chicken thighs
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1 tablespoon dried ginger
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1 tablespoon dried turmeric
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1 tablespoon ground coriander
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1 tablespoon neutral oil, such as grapeseed
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2 cloves garlic
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1 1-inch piece peeled ginger
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1 peeled shallot
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1 dried chile, on the hot side (I like de árbol)
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1 bunch cilantro
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1/4 cup unrefined coconut oil or a neutral cooking oil, such as grapeseed
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1 cup cubed sweet potato
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2 cups chicken stock
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2 cups unsweetened coconut milk
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2 tablespoons fish sauce
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2 limes, 1 juiced and 1 quartered
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1 pinch salt, to taste
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1 peeled shallot, sliced thinly
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1 cup neutral cooking oil, such as grapeseed
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