I really liked this! I made it with chicken thighs and drumsticks. I had to use a regular lime and brown sugar and I could not find galangal for the life of me, so I subbed in ginger. This is so good, I may break it out for girls night! Made for PAC Spring '11
This dish was delicious - very tender and tasty! I made this for 8 adults and 4 kids, and everyone loved it, except for maybe one kid. I followed the ingredients exactly - using skinless chicken thighs, except I had to use regular limes. I did add some slivered kaffir lime leaves. Since I served this on a group vacation, I mixed all the sauce stuff together ahead of time; before dinner, I simply had to put it in the pan and coat the chicken with it. At the end, I defatted the juices to serve alongside the chicken and brown jasmine rice. Since it made so much juice/sauce, next time I might add more chicken to the recipe. (For the rest of my dinner, I served Ciocia's Thai Butternut Coconut Bisque by this same chef, and also Thai-Style Asparagus With Chiles, Garlic, & Basil by chef GinnyP. I HIGHLY recommend both of them.) Thanks for sharing your yummy chicken recipe, Laura!