Thai Coconut Poached Chicken with Holy Basil and Ginger Rice (Khao Man Gai)
Silky poached chicken infused with fragrant coconut milk, lemongrass, and galangal, served over aromatic ginger-scented jasmine rice. This lighter spring version of the beloved Thai street food classic features a vibrant holy basil garnish and tangy soybean dipping sauce.
Ingredients
- 4 bone-in chicken thighs (about 800g total)
- 400ml coconut milk
- 500ml chicken stock
- 2 stalks lemongrass, bruised and cut into 3-inch pieces
- 5cm piece fresh ginger, sliced
- 4 cloves garlic, smashed
- 1 teaspoon salt
- 300g jasmine rice
- 2 tablespoons vegetable oil
- 1 cup fresh Thai basil leaves
- 1 cucumber, sliced
- 4 spring onions, sliced
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 red chilli, finely sliced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons fermented soybean paste (tauchu)
- 1 lime, cut into wedges
Instructions
Rinse jasmine rice until water runs clear. Combine rice with 450ml water, 1 tablespoon oil, and 2 slices of ginger in a rice cooker or saucepan. Cook according to package directions and keep warm.
In a large pot, combine coconut milk, chicken stock, lemongrass, remaining ginger slices, smashed garlic, and salt. Bring to a gentle simmer over medium heat.
Add chicken thighs to the poaching liquid, ensuring they are fully submerged. Reduce heat to low and poach gently for 35-40 minutes until chicken reaches an internal temperature of 75°C when measured with a meat thermometer at the thickest part.
While chicken poaches, prepare the dipping sauce by whisking together soy sauce, rice vinegar, brown sugar, fermented soybean paste, minced ginger, and sliced chilli in a small bowl. Set aside.
Once cooked, remove chicken from poaching liquid and let rest for 5 minutes. Strain and reserve 120ml of the poaching liquid for drizzling.
Slice cucumber and spring onions. Wash and dry Thai basil leaves.
Fluff the ginger rice with a fork and divide among 4 serving plates. Slice or shred the poached chicken and arrange over rice.
Drizzle reserved coconut poaching liquid over chicken. Garnish generously with fresh Thai basil, cucumber slices, and spring onions.
Serve immediately with dipping sauce and lime wedges on the side.
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