Chicken with lemongrass & coconut

Recipe uploaded by

Mary Cadogan

2 ratings

Recipe by Mary Cadogan

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1. Tip all the ingredients except the chicken, lime juice and herbs into a pan, bring to a gentle simmer and cook uncovered at a relaxed bubble for 5 minutes.
2. Add the chicken, cover and simmer for 15 minutes, until the chicken is tender. Stir in the lime juice, then scatter over the herbs before serving with rice.

454 kcalories, protein 26g, carbohydrate 39g, fat 23 g, saturated fat 19g, fibre 1g, salt 1.89 g

Latest comments and suggestions

• Chishani

  09 March 2008

  Chishani commented on this recipe

  also added vegetablesl such as baby corn, mang tout, sugarsnap peas, mushrooms for the last 5-10 mins of cooking

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• Blatandja

  03 June 2008

  Blatandja rated this recipe

  

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• baronette

  24 February 2009

  baronette commented on this recipe

  My first comment, before cooking, is how can I replace the kaffir lime leaves which are unavailable in my part of France. Shall I just omit them? Fresh lemon grass ditto, but I brought back from UK a jar of this as we very much enjoy Thai recipes.

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• weeble cooks

  17 March 2009

  weeble cooks rated and commented on this recipe

  

  I added extra veg for the last few minutes of cooking. I used coconut evaporated milk instead of coconut milk, to make it low fat. I didn't have any kaffir lime leaves, so, I used leaves from my citrus trees.

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Ingredients

• 2 x 400ml cans coconut milk
• 3 tbsp fish sauce
• 3cm piece ginger or galangal, finely chopped
• 2 lemon grass stalks, finely sliced
• 6 freeze-dried kaffir lime leaves (Barts is very good)
• 1 fresh red chilli , chopped
• 2 tsp light muscovado sugar
• 500g boneless skinless chicken breasts , cut into chunks
• 2 tbsp lime juice
• good handful fresh basil and coriander, roughly chopped
• 250-350g Thai rice , cooked following pack instructions, to serve

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Serves 6

Preparation and cooking times

Freeze before adding lime juice

Ingredients

• 2 x 400ml cans coconut milk
• 3 tbsp fish sauce
• 3cm piece ginger or galangal, finely chopped
• 2 lemon grass stalks, finely sliced
• 6 freeze-dried kaffir lime leaves (Barts is very good)
• 1 fresh red chilli , chopped
• 2 tsp light muscovado sugar
• 500g boneless skinless chicken breasts , cut into chunks
• 2 tbsp lime juice
• good handful fresh basil and coriander, roughly chopped
• 250-350g Thai rice , cooked following pack instructions, to serve

454 kcalories, protein 26g, carbohydrate 39g, fat 23 g, saturated fat 19g, fibre 1g, salt 1.89 g

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