Chicken with lemongrass & coconut

Chicken with lemongrass & coconut

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(4 ratings)

Takes 35-40 minutes

Easy

Serves 6
An unashamedly rich and creamy chicken, coconut and lemongrass Thai dish - which you can make ahead and freeze

Nutrition and extra info

  • Freeze before adding lime juice

Nutrition:

  • kcal454
  • fat23g
  • saturates19g
  • carbs39g
  • sugars2g
  • fibre1g
  • protein26g
  • salt1.89g
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Ingredients

  • 2 x 400ml cans coconut milk
  • 3 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 3cm piece ginger or galangal, finely chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 lemongrass 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 breast, cut into chunks
  • 2 tbsp lime juice
  • good handful fresh basil and coriander, roughly chopped
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 250-350g Thai rice, cooked following pack instructions, to serve

Method

  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.

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Comments, questions and tips

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Comments (8)

9876543's picture

Is it possible to freeze lemongrass, or how else can I preserve it?

vlatus's picture

I freeze all my fresh herbs, including lemongrass - I just put them straight in still in their packets, never had any problems with them. I just take out what I need and chop while frozen.

lizleicester's picture
1

Used coconut milk LIGHT and everything curdled when the chicken was added and looked horrible. Still tasted OK but it was only eaten because there were no alternatives!

xxcrystaltippsxx's picture
4

Really tasty but definitely needed some veg with it - I used mushrooms, babycorn and sugar snaps.

marylou2202's picture

easy and delicious.

weeble's picture
5

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.

cookbbc's picture

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.

chishani's picture

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

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