Chicken with lemongrass & coconut

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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• Maria

  18 February 2012

  Maria commented on this recipe

  easy and delicious.

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• crystaltipps

  15 December 2012

  crystaltipps rated and commented on this recipe

  

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

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• lizleicester

  16 December 2012

  lizleicester rated and commented on this recipe

  

  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!

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Takes 35-40 minutes

Freeze before adding lime juice

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

454 kcalories, protein 26.0g, carbohydrate 39.0g, fat 23.0 g, saturated fat 19.0g, fibre 1.0g, sugar 2.0g, salt 1.89 g

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