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Chicken with lemongrass & coconut

Chicken with lemongrass & coconut

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A star rating of 3.9 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Total time
    • 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

  • Freezable (Freeze before adding lime juice)
Nutrition:
NutrientUnit
kcal454
fat23g
saturates19g
carbs39g
sugars2g
fibre1g
protein26g
salt1.89g
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Ingredients

  • 2 x 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 breast , 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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2002

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Overall rating

A star rating of 3.9 out of 5.8 ratings
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