Chicken with lemongrass & coconut

Chicken with lemongrass & coconut

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(4 ratings)

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Cooking time

Takes 35-40 minutes

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Freeze before adding lime juice
Nutrition info

Nutrition

kcalories
454
protein
26g
carbs
39g
fat
23g
saturates
19g
fibre
1g
sugar
2g
salt
1.89g

Ingredients

  • 2 x 400ml cans coconut milk
  • 3 tbsp fish sauce
  • 3cm piece ginger or galangal, finely chopped
  • 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 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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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.

Recipe from Good Food magazine, October 2002

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Comments

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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
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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
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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
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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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