Phuket Simmer

Background and History

Originating from the tropical paradise of Phuket, Thailand, the Phuket Simmer is a rich and aromatic dish that beautifully encapsulates the vibrant flavors and cultural influences of the region. Known for its soothing coconut base enriched with an array of herbs and spices, this dish pays homage to Southeast Asian culinary traditions, blending local ingredients with techniques brought by Chinese and Indian traders. Reflecting centuries of cultural exchange, the Phuket Simmer has evolved into a beloved tradition on Thai dining tables. In this recipe, we will guide you through each step of crafting this delightful culinary experience, interweaving the tastes of land and sea to capture the true essence of Phuket cuisine.

Ingredients

• Coconut Milk - 2 cups
• Lemongrass - 2 stalks, finely chopped
• Kaffir Lime Leaves - 4 leaves, torn into pieces
• Galangal - 2 slices, thinly sliced
• Fish Sauce - 2 tablespoons
• Palm Sugar - 1 tablespoon
• Chicken - 500g, cut into bite-sized pieces
• Shrimp - 200g, peeled and deveined
• Green Chilies - 3, sliced
• Thai Basil Leaves - 1/2 cup
• Lime - 1, juice and zest
• Red Onion - 1, thinly sliced
• Jasmine Rice - to serve
• Cilantro - for garnish

Preparation

Preparing the Ingredients

Begin by preparing each of your ingredients. Thinly slice the galangal, and finely chop the lemongrass. Tear the kaffir lime leaves to release their aromatic oils. Slice the green chilies if you prefer a spicier dish. Juice and zest the lime, and have the red onion ready, thinly sliced. All these elements will contribute to the layering of flavors in your simmer sauce.

Marinating the Chicken

To infuse the chicken with flavorful depth, marinate it with 1 tablespoon of fish sauce and a teaspoon of palm sugar. Allow it to marinate for at least 20 minutes. This will help the chicken soak up the umami flavors and caramelize gently while simmering.

Cooking Process

Sautéing the Aromatics

In a deep skillet or wok, heat a tablespoon of oil over medium heat. Add the marinated chicken pieces, and sauté until lightly golden. Remove and set aside. In the same skillet, add the lemongrass, galangal, and red onion. Stir frequently, ensuring they release their essential oils without burning. This forms the base of your simmer sauce.

Building the Simmer Sauce

To the sautéed aromatics, add the prepared coconut milk and the remaining tablespoon of fish sauce. Add the palm sugar and the torn kaffir lime leaves. Stir gently and bring to a simmer over low heat. Once simmering, reintroduce the chicken to the pan, followed by the shrimp and green chilies. Allow all the elements to simmer gently, ensuring the shrimp turn pink and the chicken cooks through.

Final Touches

As the dish nears completion, add the fresh Thai basil leaves and the lime juice and zest to add freshness and zing. Adjust seasoning to taste, adding additional fish sauce if needed. Simmer for a final 5-7 minutes on low heat to blend the flavors harmoniously.

Serving Suggestion

Serve the Phuket Simmer over fragrant jasmine rice, garnished with fresh cilantro. The combination of textures and flavors provides a perfect balance for a satisfying meal. For the best dining experience, serve alongside a light cucumber salad or steamed vegetables to cleanse the palate, let the coconut simmer envelop your senses, and savor each bite of this quintessentially Thai delicacy. Adjust your cooking timer accordingly to ensure each component reaches its ideal flavor profile.