Coconut Lemongrass Chicken

Total Time
55mins
Prep 15 mins
Cook 40 mins

Recipe from Food Network. BE WARNED!!!!! This is a very spicy dish. You may want to adjust the seasonings accordingly. I repeat, this is a very spicy dish. That said, everyone at my house loved it. The chicken (I used thighs) came about unbelievably melt in your mouth tender. Serve on a bed of rice noodles. Yummy!

Ingredients Nutrition

Directions

  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.

Reviews

(5)
Most Helpful

I made this dish for my 4 and 6 year old grandchildren who have pretty sophisticated palates. However, I omitted the chilis all together and otherwise followed the directions. It was way too salty. I used a whole can of coconut milk and it was still too salty I will add another can when I get to their house. Since I'm serving it over rice, I'm hoping we enjoy the dish. Stay tuned... ...We had dinner while babysitting the kiddos last night. I had to add two more full cans of light coconut milk (for a total of three) and still it was a bit salty and spicy. The kids loved it! I served it over brown rice with broccoli on the side. Needless to say I had plenty of sauce.

DawneSN December 05, 2016

I enjoyed this dish but some may find it a bit too spicy. If you don't like the heat drop the chilly. All rounder good dish and versatile

greg_ishere November 13, 2016

This is really good though it wasn't nearly as spicy as I expected and I used habenaro instead of chilies. I'll add even more spice next time. I did make a few changes but not a ton. I used pork instead of chicken because chicken is over $5 a pound and I can't afford it very often. I didn't have fish sauce so I had to substitute. At the end I decided I needed more veggies so I grated a carrot into the sauce and also added a grating of lime zest. This one's a keeper.

manderson September 23, 2013

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