Thai Lemongrass Chicken With Coconut Rice Recipe

Thai cuisine · 1 servings · 970 calories

Thai Lemongrass Chicken with Coconut Rice recipe

About this recipe

Thai Lemongrass Chicken with Coconut Rice is a dinner delight that combines aromatic flavors with balanced nutrition. Perfect for a cozy evening, this dish features tender chicken thighs marinated in a fragrant lemongrass and spice blend, served atop creamy coconut rice. The fresh cucumber and carrot salad on the side adds crunch and brightness, rounding out this flavorful meal. With 84g of protein, it's an excellent choice for gym-goers or anyone seeking a hearty yet wholesome dinner. Easy to prepare in just 35 minutes, this Thai-inspired recipe offers a taste of the exotic while meeting your nutritional needs. Treat yourself to a satisfying meal packed with flavor, texture, and nourishment—ideal for any day of the week.

Ingredients

  • 1 Piece Cucumber 1Pc
  • 1 Jar Rowse Clear Honey
  • - Fish Sauce Squid Brand
  • - Amoy Dark Soy Sauce
  • 400 ml Ktc Coconut Milk 400ml
  • 100 g Yorkshire English Carrots 100G
  • - Greenfields Thai Seven Spice
  • 114G Sliced Lemongrass, 114G
  • 400G Greenfield Himalayan Salt Fine 400G
  • 1 Garlic Bulb - 1 Each
  • 4X150G Boneless Chicken Thighs 4X150G (Skin On)
  • 200 g Pickd Organic Limes 3 Pack
  • 500 g Tilda Fragrant Jasmine Rice 500g
  • 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

  1. 1. Rinse 150 g jasmine rice under cold water until the water runs clear.
  2. 2. In a saucepan, combine the rice, 200 ml coconut milk, 100 ml water, and a pinch of salt. Bring to a boil, then cover and simmer on low for 15 minutes.
  3. 3. Finely chop 20 g sliced lemongrass. Peel and mince 3 garlic cloves.
  4. 4. In a bowl, mix 30 ml soy sauce, 15 ml fish sauce, 1 tbsp honey, the juice of 1 lime, 1 tsp Thai Seven Spice, the minced garlic, and the chopped lemongrass to form a marinade.
  5. 5. Coat 400 g chicken thighs thoroughly with the marinade and let them sit for 10 minutes.
  6. 6. Heat 15 ml olive oil in a frying pan over medium heat and add the marinated chicken thighs.
  7. 7. Cook the chicken for 7-8 minutes per side until browned and fully cooked through.
  8. 8. Slice 1 carrot and half a cucumber into thin strips for a fresh salad accompaniment.
  9. 9. Remove the chicken from the pan and let it rest for 5 minutes before slicing into bite-sized pieces.
  10. 10. Fluff the coconut rice with a fork and transfer it to serving plates.
  11. 11. Arrange the sliced chicken on top of the rice and add the cucumber and carrot strips on the side.
  12. 12. Drizzle some of the pan juices over the chicken for added flavor.

How to make Thai Lemongrass Chicken With Coconut Rice

  1. Cook the coconut rice. Rinse the jasmine rice under cold water until it runs clear. Combine it in a saucepan with the coconut milk, water and a pinch of salt, bring to the boil, then simmer for 15 minutes.
  2. Marinate the chicken. Trim the lemongrass and finely chop the tender inner parts, and mince the garlic. Mix soy sauce, fish sauce, honey, lime juice, Thai seven spice and the lemongrass, coat the chicken thighs and leave for 10 minutes.
  3. Fry the chicken. Heat olive oil in a frying pan over medium heat and add the marinated chicken thighs. Cook for 6-8 minutes per side until browned and fully cooked through.
  4. Prepare salad and rest. Slice the carrots and cucumber into thin strips for a fresh salad. Rest the chicken off the heat for 5 minutes, then slice it into bite-sized pieces.
  5. Plate and serve. Fluff the coconut rice with a fork and transfer it to plates. Arrange the sliced chicken on top with the cucumber and carrot strips on the side, then drizzle over some of the pan juices.

Frequently asked questions

How long does Thai Lemongrass Chicken with Coconut Rice take?
About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking the marinated chicken and coconut rice.
Is Thai Lemongrass Chicken with Coconut Rice vegetarian?
No, it contains chicken and fish sauce, so it is not vegetarian. The chicken is marinated in lemongrass, garlic, lime, honey and soy.
How do I stop the coconut rice catching on the pan?
Rinse the rice well, bring it to the boil with the coconut milk and water, then turn the heat right down, cover and leave it undisturbed.
How do I prepare lemongrass for the marinade?
Trim off the tough outer layers and the dry top, then finely chop only the tender pale inner part. Coarse pieces stay woody.
Can I use lemon instead of lime in the marinade?
Yes, lemon juice works, though lime gives a sharper, more typically Thai flavour. Add a little extra honey if it tastes too tart.