Spicy Chicken with Lemongrass and Lime

• 2 tablespoons peanut or vegetable oil
• 1/2 cup minced shallot
• 1 tablespoon minced garlic
• 1 tablespoon minced peeled fresh galangal or ginger
• 1 teaspoon minced fresh hot chile or hot red pepper flakes, or to taste
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon sugar
• 2 lemongrass stalks
• One 3-pound chicken, cut into serving pieces
• Salt and freshly ground black pepper
• 1 tablespoon minced lime leaves or zest
• 2 tablespoons nam pla (fish sauce)
• 1/4 cup minced fresh cilantro for garnish

1. Put the oil in a large, deep skillet over medium heat.
2. Add the shallot, garlic, galangal, and chile and cook, stirring frequently, until the vegetables are tender and the mixture pasty.
3. Add the turmeric, coriander, and sugar and cook, stirring, for another minute.
4. Trim the lemongrass stalks of their toughest outer layers, then bruise them with the back of a knife; cut them into sections and add them to the mixture along with 1 cup of water.
5. Add the chicken and turn it once or twice in the sauce, then nestle it in the sauce; season with a little salt and pepper to taste.
6. Turn the heat to low and cover the skillet.
7. Cook, turning once or twice, until the chicken is cooked through, 20 to 30 minutes.
8. (You can prepare the recipe in advance up to this point; cover and refrigerate for up to a day, then reheat before proceeding.)
9. Uncover the skillet and raise the heat to medium-high; turn the chicken skin side down.
10. Let most (but not all) of the liquid evaporate and brown the chicken just a little on the bottom.
11. Stir in the lime leaves or zest and nam pla; taste and adjust the seasoning as necessary, then garnish and serve, with white rice.
12. This type of preparation is used with many different foods in both Thailand and Vietnam, and most of them not only adapt perfectly to this recipe but are faster to prepare.
13. Use boneless chicken, cut into chunks.
14. Cook for only about 5 minutes after adding the chicken and bringing the liquid back to a boil.
15. Or leave boneless breasts or thighs whole; cooking time will be about 10 minutes for breasts to 15 minutes for thighs.
16. Use whole shrimp or scallops or a combination.
17. Cooking time will be about 5 minutes from the time the liquid returns to a boil.
18. Use chunks of boneless or bone-in pork like lean pork chops.
19. Boneless pork will cook in about 10 minutes (from the time the liquid returns to a boil), bone-in in about 20 minutes.
20. Use chunks of firm tofu, which will cook through in 3 to 5 minutes.
21. Use vegetables in the dish: quartered peeled onions, roughly chopped bell pepper, or chunks of zucchini; add them along with the shallots and other seasonings.

peanut, shallot, garlic, fresh galangal, fresh hot chile, ground turmeric, ground coriander, sugar, lemongrass stalks, chicken, salt, lime, fish sauce, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/spicy-chicken-with-lemongrass-and-lime-386669 (may not work)