Chicken with Lemongrass

Total Time
Prep 0 mins
Cook 0 mins

The lemongrass, really compliments this easy and nutritious recipe. Serve with Asian noodles or steamed white rice.

Ingredients Nutrition


  1. Heat oil and fry onion with garlic for 1 minute. Add chicken, black pepper, lemon grass, fish sauce, sugar, curry and chili and stir fry for 4 minutes.
  2. Add chicken, black pepper, lemon grass, fish sauce, sugar, curry and chili pepper and stir fry 5 minutes.
  3. Add water and continue to stir fry an additional 8 to 10 minutes, or until chicken is just about cooked through.
  4. Remove smashed Lemongrass.
  5. Add the coconut milk and simmer, stirring, until sauce it thickened.
  6. Serve over Asian noodles or steamed white rice.
  7. Garnish with sprinkled chopped nuts and the freshly chopped cilantro.


Most Helpful

Someone should fix the duplicate directions. I did not have fresh chile pepper, so I used thai chili paste. I used a tablespoon and next time I will use 1/2 tablespoon. I liked this one a lot! Easy to fix and great taste as well. Allen

acarlson3 August 20, 2009

This is a brilliant recipe. I did it in the wok with spring onions instead of onion and a scotch bonnet bell pepper, well a half of it. It was tangy, tasty and very aromatic. I put some fresh egg noodles in for the last two minutes and served all together. Great stuff. Thanks lots for this recipe.

moviefan July 07, 2008

This recipe turned out very good. I was a bit hesitant about the coconut milk. I used Cream of Coconut and it blended very well with the lemony flavor. Since the lemon grass was only smashed and not minced, I removed it at the end of the cooking time because it tends to be tough. I served this over cooked white rice and we enjoyed it very much.

Susie in Texas March 28, 2005

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