Stewed Spicy Chicken With Lemongrass And Lime

• 2 tablespoons peanut or vegetable oil
• 1/2 cup minced shallot
• 1 tablespoon minced garlic
• 1 tablespoon minced galangal or ginger
• 1 teaspoon minced hot chili, or crushed red pepper flakes, or to taste
• 1 teaspoon turmeric
• 1 teaspoon ground dried cilantro
• 1 teaspoon sugar
• 2 stalks lemongrass
• 1 3-pound chicken, cut into serving pieces
• Salt and freshly ground black pepper
• 1 tablespoon minced lime leaves or zest
• 2 tablespoons nam pla
• 1/4 cup minced cilantro leaves

1. Place the oil in a large, deep skillet and turn the heat to medium.
2. Add the shallot, garlic, ginger and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty.
3. Add the turmeric, cilantro 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 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.
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. Uncover the skillet and raise the heat to medium-high; turn the chicken skin-side down.
9. Let most (but not all) of the liquid evaporate and brown the chicken just a little on the bottom.
10. Stir in the lime leaves and nam pla; taste and adjust seasoning as necessary, then garnish and serve with white rice.

peanut, shallot, garlic, ginger, hot chili, turmeric, ground dried cilantro, sugar, stalks lemongrass, chicken, salt, lime, cilantro

Taken from cooking.nytimes.com/recipes/6513 (may not work)