Traditional Thai fish sauce braised chicken simmered with galangal, lemongrass and kaffir lime leaves, served with a fiery chili, garlic and lime dipping sauce over rice.

Prep time: 15 minutesCook time: 40 minutesTotal time: 55 minutesServings: 4 servingsDifficulty: Easy

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Who says traditional home cooking has to be hard? This simple Thai fish sauce braised chicken proves otherwise.

Kai tom nam pla is a beloved local Thai dish: chicken gently simmered in a broth seasoned with fish sauce and fragrant herbs, then served with a spicy, sour dipping sauce. One bite and the only word you need is delicious. Best of all, you can use only the parts of the chicken you like; there is no need to squeeze a whole bird into the pot to make it look impressive. Spoon it over rice and you have a chicken rice bowl with a whole new personality.

Ingredients

For the chicken

  • 1 whole chicken leg quarter with thigh (or any cut you prefer)
  • 3 cilantro roots (or a handful of cilantro stems)
  • ½ piece galangal, sliced (or fresh ginger)
  • 1 stalk lemongrass, bruised
  • 3 kaffir lime leaves
  • 1 tablespoon fish sauce
  • 2 tablespoons Thai seasoning sauce (such as Golden Mountain or Maggi)
  • 1 teaspoon dark soy sauce
  • 1 teaspoon palm sugar (or brown sugar)
  • Water, enough to cover

For the dipping sauce

  • Bird's eye chilies, to taste
  • Garlic cloves
  • Palm sugar
  • Lime juice
  • Fish sauce

Instructions

  1. Bring a pot of water to a rolling boil. Add the chicken and blanch until the skin tightens.
  2. Lift the chicken out, drain, and set aside on a plate.
  3. Add the cilantro roots, galangal, lemongrass and kaffir lime leaves to the pot.
  4. Return the chicken to the pot on top of the herbs. Add the palm sugar, fish sauce, seasoning sauce and dark soy sauce, then pour in enough water to cover the chicken. Cover and simmer over low heat for about 30–60 minutes, until the chicken is tender.
  5. Meanwhile, make the dipping sauce: roughly chop the chilies and garlic, then pound them together in a mortar until coarse.
  6. Add the palm sugar, lime juice and fish sauce and stir until the sugar dissolves.
  7. Spoon the dipping sauce into a small bowl.
  8. When the chicken is done, transfer it to a serving plate.
  9. Pour some of the fragrant broth over the chicken and garnish as you like.
  10. Serve with steamed rice and the spicy dipping sauce on the side.

Tips

  • Tear the chicken into pieces, dip generously into the fiery sauce and eat with plenty of rice; the broth also makes a wonderful soup on its own.
  • Bone-in thighs or drumsticks give the richest broth, but boneless pieces work if you shorten the simmering time.
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