Chicken With Lemongrass & Coconut
This Thai-inspired coconut chicken curry is rich in flavor and loaded with aromatic ingredients such as lemongrass, ginger, and kaffir lime leaves. The creamy coconut milk base pairs perfectly with tender chunks of chicken and fragrant herbs. Serve this comforting dish with steamed Thai rice for a satisfying meal that will transport your taste buds to Southeast Asia.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Yield
Serves 6
Nutrition
- Calories: 454 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 19 grams saturated fat
- Carbohydrate Content: 39 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 26 grams protein
- Sodium Content: 1.89 milligram of sodium
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