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Thai chicken with coconut milk and lemon grass

Name: Thai chicken with coconut milk and lemon grass
Cook time: 1020 s
Total time: 1020 s
Yield: 6
Ingredients: 13 ounces Nuts coconut milk canned (liquid expressed from grated meat and water); 3 tablespoons Sauce fish ready-to-serve; 1 Unit Lime juice raw; 1/4 cup Lemon grass (citronella) raw; 1 Unit Garlic raw; 8 ounces Chicken broiler or fryers breast skinless boneless meat only raw; 1/2 teaspoon Salt table; 8 ounces Mushrooms shiitake raw; 2 Units Onions spring or scallions (includes tops and bulb) raw; 1 Unit Onions spring or scallions (includes tops and bulb) raw; 1 cup Rice white long-grain regular unenriched cooked without salt

17'

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A flavorful Thai dish featuring chicken cooked in a coconut milk sauce with lemongrass, garlic, and mushrooms, garnished with scallions and optionally served with jasmine rice.

Not included in this recipe

Peanuts

Gluten

Egg

Crustaceans

Lunch

Peanuts-Free

Gluten-Free

Ingredients

Servings

- 6 Portions +

Nuts, coconut milk, canned (liquid expressed from grated meat and water)

13 ounces Nuts, coconut milk, canned (liquid expressed from grated meat and water)

Sauce, fish, ready-to-serve

3 tablespoons Sauce, fish, ready-to-serve

Lime juice, raw

1 Unit Lime juice, raw

Lemon grass (citronella), raw

1/4 cup Lemon grass (citronella), raw

Garlic, raw

1 Unit Garlic, raw

Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw

8 ounces Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw

Salt, table

1/2 teaspoon Salt, table

Mushrooms, shiitake, raw

8 ounces Mushrooms, shiitake, raw

Onions, spring or scallions (includes tops and bulb), raw

2 Units Onions, spring or scallions (includes tops and bulb), raw

Onions, spring or scallions (includes tops and bulb), raw

1 Unit Onions, spring or scallions (includes tops and bulb), raw

Rice, white, long-grain, regular, unenriched, cooked without salt

1 cup Rice, white, long-grain, regular, unenriched, cooked without salt

Thai chicken with coconut milk and lemon grass

Nutri value

Go to instructions

Instructions

3 Steps

17'

Total

Preparation

17'

Cooking

Waiting

Step by step

1 of 3

10'

Simmer Coconut Mixture

Heat a 12-inch skillet and combine the coconut milk, fish sauce, lime juice, lemongrass, and minced garlic. Bring the mixture to a boil over medium-high heat, then lower the heat to maintain a gentle simmer.

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2 of 3

Cook Chicken in Coconut Milk

Lightly season the chicken breasts with salt and gently place them into the simmering coconut milk mixture. Cook for about 5 minutes, then turn the chicken breasts over. Add the sliced mushrooms and scallions, cover the skillet, and let everything cook until the chicken is fully done, about 3 to 4 minutes.

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3 of 3

Finish and Serve Chicken

Remove the chicken breasts from the skillet and transfer them to a plate. Cover loosely with foil to keep warm. Return the skillet to the heat and allow the sauce to simmer uncovered for about 2 minutes, letting it reduce slightly. Once the sauce thickens a bit, pour it over the chicken. Garnish with fresh sliced scallions and serve with jasmine rice.

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Enhancing Flavor with Fresh Herbs

Add fresh cilantro or Thai basil before serving for an extra burst of flavor.