Ingredients

Caramel Sauce
1/4 cup sugar
1/2 cup water, hot

2 Tbsp. vegetable oil
2 shallots, finely sliced
3 garlic cloves, minced
2 Tbsp. fish sauce or more to taste
3/4 lb. chicken thighs, boneless/skinless, cut into 1” wide strips
2/3 cup peanuts, whole, raw, soaked for 30 minutes then boiled until tender and drained
2 cups coconut water, fresh or canned
¼ cup lemongrass, chopped
1 tsp. Thai or serrano red chilies, chopped (optional)

Garnish
¼ cup cilantro sprigs, cut into ½” lengths

Method

1. For the Caramel Sauce: In a heavy-bottomed pot over high heat, add sugar and cook undisturbed until almost smoking, about 3-4 minutes. (Do not use a spoon or any utensil and do not stir.) When sugar starts to turn golden brown, swirl the pan.  Stand back (sauce will sputter) and carefully and slowly add hot water to pan.  (This stops the cooking and prevent mixture from becoming too dark.) Remove pan from stovetop and aside to cool.

2. In another saucepan large enough to hold the chicken, heat 2 tablespoons oil over medium high heat.  Add shallots and cook for 2 minutes.  Stir in garlic and cook another minute then add fish sauce.

3. Add chicken and sear for 4-5 minutes until slightly brown around edges. (At this point, transfer to claypot if using or continue cooking in pan.) Turn chicken pieces over and add 3 – 4 tablespoons of the Caramel Sauce. Stir to evenly coat the chicken. Add peanuts, 1 ½ cups of coconut water, and lemongrass.

4. Simmer uncovered until the chicken and peanuts are done, about 25 to 30 minutes.  Add remaining coconut water as needed to keep the chicken moist and saucy. When done, sauce should be slightly thickened and shiny.

5. Transfer to serving dish.  Garnish with cilantro and additional chilies if desired.

    

   Recipe courtesy of Mai Pham, Lemon Grass/Star Ginger

   Note: This aromatic Vietnamese dish, inspired by the popular thit kho to or Pork in Claypot, combines tender chicken with the nutty richness of peanuts, simmered together for a delectable balance of savory, salty, sweet and smoky flavors.  If you don’t have a claypot, no worries, a regular pot also works. For a delicious variation, substitute chicken with tofu or shrimp.