Coconut Lemongrass Chicken Recipe

Name: Coconut Lemongrass Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 large onion, halved and sliced; 3 cloves garlic, chopped; 1 tablespoon kosher salt (optional); 2 teaspoons fresh ground black pepper; 1 tablespoon sugar; 1 1/2 tablespoons minced fresh ginger; 3 lbs boneless chicken thighs or 3 lbs boneless chicken breasts, cubed; 1 tablespoon minced fresh hot red chili pepper; 4 stalks lemongrass, green tops removed then pale ends,finely chopped or 2 tablespoons dried lemongrass, soaked in water for 20 minutes,water discarded; 2 tablespoons curry powder; 3 tablespoons soy sauce; 4 tablespoons fish sauce or 4 tablespoons Worcestershire sauce; 4 ounces unsweetened coconut milk (not coconut water)

Servings: persons

2 tablespoons butter
1 large onion, halved and sliced
3 cloves garlic, chopped
1 tablespoon kosher salt (optional)
2 teaspoons fresh ground black pepper
1 tablespoon sugar
1 1/2 tablespoons minced fresh ginger
3 lbs boneless chicken thighs or 3 lbs boneless chicken breasts, cubed
1 tablespoon minced fresh hot red chili pepper
4 stalks lemongrass, green tops removed then pale ends,finely chopped or 2 tablespoons dried lemongrass, soaked in water for 20 minutes,water discarded
2 tablespoons curry powder
3 tablespoons soy sauce
4 tablespoons fish sauce or 4 tablespoons Worcestershire sauce
4 ounces unsweetened coconut milk (not coconut water)

1
Melt butter in a large skillet on medium heat.
2
Add half the onion and all of the garlic and cook, until they both begin to soften, about 7 minutes, stirring frequently.
3
Add salt, pepper, sugar, ginger and chicken.
4
Cook until the sugar melts and chicken begins to brown, approximately 15 minutes.
5
Add the rest of the onion, chile peppers, lemon grass, curry powder, soy sauce, fish sauce (or Worcestershire sauce), and the coconut milk.
6
Stir, lower heat to medium-low and cover.
7
Cook until the chicken is no longer pink in the middle, about 10 minutes.
8
Remove lid and simmer until the sauce thickens and the chicken is tender, about 10 more minutes.
9
Serve warm over a bed of rice noodles, or whatever plain starch you prefer.

710

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons butter, 1 large onion, halved and sliced, 3 cloves garlic, chopped, 1 tablespoon kosher salt (optional), and more.

Yes, Coconut Lemongrass Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Lemongrass Chicken

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