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