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Chicken with lemongrass & coconut

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

  • Takes 35-40 minutes
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 454
  • Carbohydrates 39
  • Saturated Fat 19
  • Sugar 2
  • Protein 26
  • Fat 23
  • Fibre 1
  • Salt 1.89

Nutrition per serving

  • Calories 454
  • Carbohydrates 39
  • Saturated Fat 19
  • Sugar 2
  • Protein 26
  • Fat 23
  • Fibre 1
  • Salt 1.89

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

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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