Thai-style Coq au Vin

Ingredients

While the original Coq au Vin is traditionally cooked with red wine, this Thai-style adaptation incorporates Thai spices and herbs to give it a unique twist. The dish is spicier and more aromatic, with the addition of ingredients like lemongrass, Thai basil, and bird's eye chili. The flavors are bolder and more vibrant, reflecting the essence of Thai cuisine. We alse have the original recipe for Coq au vin, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, sliced 1 onion, sliced
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 red bell peppers, sliced 2 red bell peppers, sliced
• 4 bird's eye chilies, sliced 4 bird's eye chilies, sliced
• 1 tablespoon Thai red curry paste 1 tablespoon Thai red curry paste
• 400 ml (13.5 fl oz) red wine 400 ml (13.5 fl oz) red wine
• 400 ml (13.5 fl oz) coconut milk 400 ml (13.5 fl oz) coconut milk
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 bunch Thai basil leaves 1 bunch Thai basil leaves
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 15g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and sliced onion, and sauté until fragrant.
2. 2.
   Add the chicken pieces to the pot and cook until browned on all sides.
3. 3.
   Stir in the lemongrass, red bell peppers, bird's eye chilies, and Thai red curry paste. Cook for another 2 minutes.
4. 4.
   Pour in the red wine and let it simmer for 5 minutes to allow the alcohol to evaporate.
5. 5.
   Add the coconut milk, fish sauce, palm sugar, ground coriander, ground cumin, and turmeric powder. Stir well to combine.
6. 6.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 1 hour or until the chicken is tender.
7. 7.
   Stir in the Thai basil leaves and season with salt and pepper to taste.
8. 8.
   Serve the Thai-style Coq au Vin hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their flavor.
• Thai basil — Use fresh Thai basil leaves for the best flavor. If unavailable, regular basil can be used as a substitute.
• Bird's eye chilies — Adjust the amount of chilies according to your spice preference. Remove the seeds for a milder heat.

Tips & Tricks

• For a richer flavor, marinate the chicken in the red wine and Thai spices for a few hours before cooking.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with a little water and add it to the stew during the last 10 minutes of cooking.
• Garnish with fresh cilantro and a squeeze of lime juice for an extra burst of flavor.

Serving advice

Serve the Thai-style Coq au Vin with steamed jasmine rice or crusty bread to soak up the delicious sauce. A side of pickled vegetables or a fresh cucumber salad would complement the dish perfectly.

Presentation advice

Transfer the Thai-style Coq au Vin to a serving dish and garnish with a sprinkle of chopped Thai basil leaves and a few slices of red chili for a pop of color. Serve it family-style, allowing everyone to help themselves.