Thai Lemongrass Chicken With Coconut Rice Recipe

About this recipe

Transport yourself to Thailand with this delicious and aromatic dish. Thai Lemongrass Chicken with Coconut Rice is a perfect choice for dinner, offering a balance of savory and tangy flavors. Tender chicken chunks are marinated in a fragrant blend of soy sauce, fish sauce, lime, and lemongrass, then stir-fried to perfection. Paired with creamy coconut jasmine rice, this meal is comfort food at its best. With 34g of protein per serving, it’s as nutritious as it is satisfying. The vibrant kick from fresh chili and the refreshing touch of coriander make every bite a delight. Whether you’re cooking for a cozy night in or impressing guests with your culinary skills, this Thai-inspired recipe is sure to be a hit.

Ingredients

• 600G Shazans Chicken Thigh Fillets
• 114G Sliced Lemongrass, 114G
• 100 G Jumbo Garlic 100g
• 65G Natoora Root Ginger
• - Amoy Dark Soy Sauce
• - Fish Sauce Squid Brand
• NaN Tate & Lyle Dark Soft Brown Sugar
• - Lime Powder
• 165 Ml Tropical Sun Coconut Milk Mini
• 1 Kg Jasmine Rice Thai Hom Mali, 1Kg
• - Ktc Vegetable Oil
• 1 Bunch Coriander - Bunch
• - 60g Red Chili
• - Maldon Flakes Sea Salt
• 100G Rajah Black Pepper Ground 100G

Instructions

1. 1. Wash and pat the chicken thigh fillets dry; cut them into bite-sized chunks.
2. 2. Peel and finely chop the garlic and ginger, and thinly slice the lemongrass stalks into rings.
3. 3. In a bowl, mix soy sauce, fish sauce, brown sugar, lime juice, and half the chopped lemongrass to create a marinade.
4. 4. Add the chicken pieces to the marinade and let them sit for 15 minutes to absorb the flavors.
5. 5. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
6. 6. Combine the rinsed rice, coconut milk, water, and a pinch of salt in a saucepan; bring to a boil over medium heat.
7. 7. Once boiling, reduce the heat to low, cover with a lid, and let the rice simmer for 15 minutes until fully cooked.
8. 8. Heat the vegetable oil in a skillet or wok over medium heat; add the remaining lemongrass, garlic, and ginger, and sauté for 2 minutes until aromatic.
9. 9. Add the marinated chicken pieces to the skillet and cook for 8-10 minutes, stirring occasionally, until golden brown and fully cooked through.
10. 10. Slice the red chili thinly and chop the fresh coriander leaves for garnish.
11. 11. Fluff the coconut rice with a fork and transfer it to serving plates alongside the cooked chicken.
12. 12. Garnish the dish with sliced chili, chopped coriander, and a sprinkle of black pepper and Maldon sea salt.