1 (2 inch) piece fresh ginger, thinly sliced, or to taste
3 sliced green onions, white and green parts separated, divided
1 cup coconut juice
4 tablespoons water
4 Thai chiles, chopped
5 sprigs fresh cilantro, stems and leaves separated, divided
2 cloves garlic, chopped
1 (1 inch) piece fresh ginger, coarsely chopped
1 ½ tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
1 teaspoon palm sugar
2 ½ tablespoons vegetable oil
Method
Begin by filling a large pot with approximately 4 to 5 inches of water and place a steam rack inside.
Take the chicken thighs and season them with salt, then layer ginger slices on top. Arrange the thighs evenly in a shallow, heat-safe bowl. Add the white sections of green onions, followed by coconut juice and water. Set this bowl on the steam rack.
Cover the pot and bring the water to a boil. Once boiling, lower the heat to a gentle simmer and steam the chicken for about 35 minutes, or until the meat is no longer pink at the bone and the juices run clear. Use an instant-read thermometer to check that the internal temperature reaches 165°F (74°C).
While the chicken cooks, blend together Thai chiles, cilantro stems, garlic, ginger, fish sauce, vinegar, lime juice, and palm sugar in a food processor until smooth. Transfer this mixture to a medium bowl and fold in the green parts of the green onions.
In a skillet, heat vegetable oil over medium heat until it begins to smoke, around 4 minutes. Remove from heat and carefully pour the hot oil into the sauce mixture, stirring well to combine.
Once the chicken is cooked, use an oven mitt or a dish retriever to safely lift the bowl from the pot. Move the chicken onto a serving plate and discard the ginger and green onion remnants.
Strain the remaining cooking liquid through a sieve into the sauce mixture and mix thoroughly.
Drizzle the sauce over the chicken and finish with a sprinkle of fresh cilantro leaves for garnish.
