Chicken with lemongrass & coconut

Chicken with lemongrass & coconut

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(7 ratings)

Takes 35-40 minutes


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


  • kcal454
  • fat23g
  • saturates19g
  • carbs39g
  • sugars2g
  • fibre1g
  • protein26g
  • salt1.89g
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  • 2 x 400ml cans coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 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



    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



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

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


  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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11th Aug, 2013
Is it possible to freeze lemongrass, or how else can I preserve it?
22nd Nov, 2013
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.
16th Dec, 2012
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!
15th Dec, 2012
Really tasty but definitely needed some veg with it - I used mushrooms, babycorn and sugar snaps.
18th Feb, 2012
easy and delicious.
17th Mar, 2009
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.
24th Feb, 2009
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.
9th Mar, 2008
also added vegetablesl such as baby corn, mang tout, sugarsnap peas, mushrooms for the last 5-10 mins of cooking
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