A Golden Bowl of Comfort with Southeast Asian Soul
This gently spiced stew is a beautiful expression of comfort and culture—infused with golden turmeric, creamy coconut milk, and tender chicken that falls apart with the touch of a spoon. Inspired by Southeast Asian home cooking, it’s at once soothing and full of flavor, with a fragrant base of lemongrass, ginger, and garlic. Serve it over steamed rice or crusty bread for a meal that feels like a warm embrace. It's wholesome, refined, and wonderfully fragrant—the kind of dish that deserves a spot in your regular rotation.
Ingredients
Serves 4
- 500g boneless chicken thighs, cut into large chunks (1.1 lbs)
- 1 tbsp neutral oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 thumb-sized piece of ginger, minced
- 1 stalk lemongrass, white part only, bruised
- 1 tsp ground turmeric
- ½ tsp ground coriander
- 1 tbsp fish sauce or soy sauce
- 400ml coconut milk (1 can / 13.5 oz)
- 200ml chicken stock (¾ cup + 1 tbsp)
- 1 medium carrot, sliced
- 1 small potato, diced
- Juice of ½ lime
- Salt and pepper, to taste
- Fresh coriander or Thai basil, to garnish
- Optional: chili oil or sliced red chili for heat
Instructions
Begin by heating the oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent. Stir in the garlic, ginger, and lemongrass, cooking until the kitchen is filled with their fragrance.
Add the turmeric and coriander, stirring them into the aromatics until everything is well coated and golden. Add the chicken pieces and sear gently, allowing the spices to cling and develop flavor, about three to four minutes.
Pour in the coconut milk and chicken stock, followed by the fish sauce or soy sauce. Stir to combine, then add the carrots and potatoes. Bring the stew to a gentle simmer.
Cover and cook on low heat for 25–30 minutes, until the chicken is tender and the vegetables are cooked through. The stew should be lightly thickened and deeply aromatic.
Finish with a squeeze of lime juice, adjust the seasoning to taste with salt and pepper, and ladle into bowls. Garnish with fresh herbs and a drizzle of chili oil or sliced fresh chilli, if desired.
Cooking Tips
If using fresh turmeric, grate it finely and use about twice the amount—just be careful, as it can stain. For even more depth, brown the chicken well before adding the liquids, letting the fond build in the pot. Always bruise the lemongrass to release its natural oils—it makes all the difference. This stew can be made ahead and tastes even better the next day, as the flavors develop beautifully overnight. Serve it with jasmine rice, a slice of sourdough, or even roti prata for a versatile dining experience.
