Recipe

Vietnamese Coconut & Lemongrass Chicken

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Vietnamese Coconut & Lemongrass Chicken

Chicken pan fried in a spicy mix of garlic, lemongrass, ginger, curry, chilli, soy sauce, fish sauce and coconut milk served on a bed of jasmine rice and garnished with fresh coriander.


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Ingredients to serve 2

  • 1 tbsp x butter (from your pantry)
  • 1/2 x onion – peel and chop coarsely
  • 2 cloves x garlic – peel and chop coarsely
  • 1/2 tbsp x sugar (from your pantry)
  • 1/2 tbsp x fresh ginger – peel and grate
  • 3 x chicken breasts – cut into bite-size cubes
  • 1/2 x fresh chilli – de-seed and slice (use half for mild)
  • 1 stalk x lemongrass – finely slice white ends only
  • 1 tbsp x curry powder – (use half for mild)
  • 1 1/2 tbsp x soy sauce
  • 2 tbsp x fish sauce
  • 1/4 tin x coconut milk (400ml tin)
  • 1 tsp x freshly ground pepper (from your pantry)
  • 5g x fresh coriander – chop coarsely
  • 1/2 cup x jasmine rice

Ingredients to serve 4

  • 2 tbsp x butter (from your pantry)
  • 1 x onion – peel and chop coarsely
  • 4 cloves x garlic – peel and chop coarsely
  • 1 tbsp x sugar (from your pantry)
  • 1 tbsp x fresh ginger – peel and grate
  • 6 x chicken breasts – cut into bite-size cubes
  • 1 x fresh chilli – de-seed and slice (use half for mild)
  • 2 stalks x lemongrass – finely slice white ends only
  • 2 tbsp x curry powder – (use half for mild)
  • 3 tbsp x soy sauce
  • 4 tbsp x fish sauce
  • 1/2 tin x coconut milk (400ml tin)
  • 2 tsp x freshly ground pepper (from your pantry)
  • 10g x fresh coriander – chop coarsely
  • 1 cup x jasmine rice

Method

Step 1

Prepare all the ingredients per the instructions above.

Step 2

Bring a large saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.

Step 3

Melt the butter in a large frying pan over medium to high heat. Add half the onion and all the garlic and sauté for 3 or 4 minutes. Add the black pepper, sugar, ginger and chicken and cook for about 10 minutes, stirring occasionally.

Step 4

Now add the remaining onion, chilli, lemon grass, curry powder, soy sauce, fish sauce and coconut milk. Stir well until it starts to bubble. Turn the heat down to medium, cover the pan with a lid and allow to simmer for another 10 minutes.

Step 5

To serve, divide the rice between the bowls and top with a serving of chicken. Scatter with fresh coriander.

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