Entree: Wallis and Futuna – National Cuisine – Poulet au lait de coco (Chicken in Coconut Milk)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) neutral oil (vegetable or coconut oil)
- 1 large yellow onion, sliced — about 8 oz (225 g)
- 4 garlic cloves, minced — about 11/16 oz (20 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 small hot chile (scotch bonnet or bird's eye), seeded and finely chopped, optional — about 0.35 oz (10 g)
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1 can (14 oz (400 ml)) full-fat coconut milk
- 1 cup (240 g) diced ripe tomato (or 1 large tomato, diced)
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) fish sauce or 1 tsp (5 g) salt, to taste
- 1 tbsp (15 ml) brown sugar or coconut sugar
- Salt and freshly ground black pepper (to taste)
- 1/4 cup (15 g) fresh cilantro or parsley, roughly chopped for garnish
- Steamed white rice or boiled taro/manioc, for serving (optional; measure as desired)

Show original ingredient measurements

- 6 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) neutral oil (vegetable or coconut oil)
- 1 large yellow onion, sliced — about 8 oz (225 g)
- 4 garlic cloves, minced — about 20 g
- 1 tbsp (15 g) fresh ginger, grated
- 1 small hot chile (scotch bonnet or bird's eye), seeded and finely chopped, optional — about 10 g
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1 can (14 oz / 400 ml) full-fat coconut milk
- 1 cup (240 g) diced ripe tomato (or 1 large tomato, diced)
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) fish sauce or 1 tsp (5 g) salt, to taste
- 1 tbsp (15 ml) brown sugar or coconut sugar
- Salt and freshly ground black pepper (to taste)
- 1/4 cup (15 g) fresh cilantro or parsley, roughly chopped for garnish
- Steamed white rice or boiled taro/manioc, for serving (optional; measure as desired)

Instructions

1. Pat the chicken thighs dry, season with salt and pepper. Heat the oil in a large heavy pot over medium-high heat and brown the chicken on both sides until golden (about 4–5 minutes per side); remove and set aside. Reduce heat to medium, add the sliced onion and sauté until soft and translucent (5–7 minutes). Add the garlic, grated ginger, chopped chile (if using), turmeric and ground coriander; cook, stirring, until fragrant (about 1 minute).
2. Return the browned chicken to the pot, add the diced tomato, coconut milk, lime juice, fish sauce (or salt) and brown sugar. Bring to a gentle simmer, cover and cook on low until the chicken is tender and cooked through, about 25–30 minutes. Uncover and simmer a few minutes longer to slightly reduce the sauce if needed. Adjust seasoning with salt, pepper or more lime juice. Serve hot garnished with chopped cilantro alongside steamed rice or boiled root vegetables.