CHICKEN WITH LEMONGRASS & COCONUT
An unashamedly rich and creamy chicken, coconut and lemongrass Thai dish - which you can make ahead and freeze
Provided by Mary Cadogan
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Tip all the ingredients except the chicken, lime juice and herbs into a pan, bring to a gentle simmer and cook uncovered at a relaxed bubble for 5 minutes.
- Add the chicken, cover and simmer for 15 minutes, until the chicken is tender. Stir in the lime juice, then scatter over the herbs before serving with rice.
Nutrition Facts : Calories 454 calories, Fat 23 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 26 grams protein, Sodium 1.89 milligram of sodium
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!
Provided by Kay D.
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 888.6, Fat 64.5, SaturatedFat 24.2, Cholesterol 301.3, Sodium 2451.3, Carbohydrate 13, Fiber 2.1, Sugar 5.9, Protein 62.9
VIETNAMESE COCONUT LEMONGRASS CHICKEN
Steps:
- Melt the butter in a medium skillet over medium heat. Add the half the onion and all the garlic and cook, stirring frequently, until both begin to soften, about 7 minutes. Add the salt (if using), black pepper, sugar, chopped ginger and chicken. Cook over medium-high heat until the sugar melts and the onion mixture and chicken begin to brown, about 15 minutes.
- Add the remaining onion, the chili peppers, lemon grass, curry powder, soy sauce, fish sauce and coconut milk. Stir, reduce the heat to medium-low, cover, and cook until the chicken is no longer pink at the center, about 10 minutes. Remove the lid and simmer (adjusting the heat if necessary) until the sauce thickens and the chicken is tender, about 10 minutes more.
- Serve warm garnished with coconut shavings if desired. This dish tastes even better the next day!
CHICKEN WITH COCONUT MILK, LEMONGRASS, AND GINGER
This is a trip down memory lane for me. The aromas coming from the oven take me straight back to Mrs. Ayyer's kitchen. It is an easy-to-make family-style dish. Any left over will make a marvelous salad. Use the stewing liquid as a dressing.
Provided by Food Network
Categories main-dish
Yield Serves 6
Number Of Ingredients 12
Steps:
- 1. Heat the oil in a large saute pan over medium heat. Add the onions and chiles and lower the heat. Cook, stirring frequently, for about 10 minutes, or until the onions are golden brown and well caramelized.
- 2. Stir in the ginger and lemongrass and saute for 2 minutes. Add the potatoes and stir to combine. Stir in the black cumin and turmeric. When the spices are well incorporated, stir in the coconut milk and the half-and half. Add salt and remove from the heat.
- 3. Preheat the oven to 300 degrees F.
- 4. Place the chicken in a Dutch oven or another large heavy ovenproof casserole. Pour the coconut mixture over the top of the chicken. Cover and bake for about 1 hour, or until the chicken is very tender.
- 5. Serve, family style, with basmati rice, a green salad, and warm Indian breads.
- Note: In India, the chiles would be left in the finished dish, but if you are concerned about them being eaten, remove them before serving.
- Wine suggestions: Qupe Syrah Louis M. Martini Red Zinfandel
LEMONGRASS CHICKEN
It took combining a couple different recipes to get just the perfect one for us! This is a family favorite in our house. Enjoy. Serve over white rice.
Provided by Mrs. Ching
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Mix chicken, fish sauce, and honey together in a bowl; cover with plastic wrap and refrigerate for at least 30 minutes.
- Heat a wok or large skillet over medium-high heat; swirl in oil. Add red bell peppers, lemongrass, ginger, and garlic; cook until red bell pepper strips tender, about 5 minutes. Add chicken mixture; saute until chicken is no longer pink and the juices run clear, about 5 minutes.
- Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.
Nutrition Facts : Calories 396.5 calories, Carbohydrate 16.7 g, Cholesterol 96.1 mg, Fat 23.9 g, Fiber 1.4 g, Protein 28.2 g, SaturatedFat 5.8 g, Sodium 1018.3 mg, Sugar 12.2 g
CHICKEN IN LEMONGRASS COCONUT BROTH
I made this soup after trying it at a Thai noodle house in my area. I just kept playing around with ingredients until I got something similar. I have the seasonings adjusted to my liking, however there is an adjustment guide in the footnotes if you would like a slightly different flavor. This soup is also good with rice or pasta, but ramen seems to be the favorite. You can use any flavor of ramen noodles.
Provided by QTSunDoll
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 17
Steps:
- Mince the lower 2/3 of lemongrass stalk. Bruise the remaining upper portion of lemongrass stalk by hitting it with the back of a knife.
- Pour chicken stock into a large pot; add minced lemongrass, bruised lemongrass stalk, 1/2 the ginger, lime leaves, garlic, and Sriracha sauce. Bring to a boil, reduce heat, and simmer. Add chicken to simmering broth; cook until chicken is no longer pink in the center, about 10 minutes. Remove lemongrass stalk and lime leaves using a slotted spoon; discard.
- Place cilantro bundle in the broth and simmer for 2 minutes. Add coconut milk, remaining ginger, brown sugar, lime juice, and fish sauce. Remove cilantro bundle using a slotted spoon; discard. Simmer broth, 5 to 10 minutes.
- Fill a large pot with water and bring to a rolling boil. Add ramen and cook until softened, about 3 minutes. Drain and portion noodles into serving bowls.
- Mix carrots, tomatoes, and green onions into broth. Ladle broth over noodles; garnish with cilantro.
Nutrition Facts : Calories 550.5 calories, Carbohydrate 56.5 g, Cholesterol 44.6 mg, Fat 24.2 g, Fiber 4.3 g, Protein 29.8 g, SaturatedFat 19.3 g, Sodium 1646.4 mg, Sugar 9.6 g
CHICKEN WITH COCONUT MILK, LEMONGRASS, AND GINGER
Make and share this Chicken With Coconut Milk, Lemongrass, and Ginger recipe from Food.com.
Provided by AZPARZYCH
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large saute pan over medium heat. Add the onions and chiles and lower the heat. Cook, stirring frequently, for about 10 minutes, or until the onions are golden brown and well caramelized
- Stir in the ginger and lemongrass and saute for 2 minutes. Add the potatoes and stir to combine. Stir in the black cumin and turmeric. When the spices are well incorporated, stir in the coconut milk and the half-and half. Add salt and remove from the heat
- Preheat the oven to 300 degrees F.
- Place the chicken in a Dutch oven or another large heavy ovenproof casserole. Pour the coconut mixture over the top of the chicken. Cover and bake for about 1 hour, or until the chicken is very tender
- Serve, family style, with basmati rice, a green salad, and warm Indian breads
- Note: In India, the chiles would be left in the finished dish, but if you are concerned about them being eaten, remove them before serving.
Nutrition Facts : Calories 282.5, Fat 17.4, SaturatedFat 8.2, Cholesterol 10.5, Sodium 29.7, Carbohydrate 30.4, Fiber 1.9, Sugar 17.6, Protein 3.1
COCONUT CHICKEN CURRY WITH TURMERIC AND LEMONGRASS
This isn't a super-saucy curry; the aromatics will brown and fry in the pan, yielding lots of yummy crisp bits. Serve with steamed rice.
Provided by Chris Morocco
Categories Bon Appétit Chicken Curry Coconut Dinner Braise Spice Cardamom Anise Cinnamon Lemongrass Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 4
Number Of Ingredients 17
Steps:
- Remove tough outer layers from lemongrass. Finely grate bottom third of 1 stalk and set aside; discard the rest of the stalk. Trim and discard top third of remaining stalk, then bruise stalk by giving it a few whacks against a cutting board (this helps release the essential oils). Tie it in a loose knot; set aside.
- Pulse reserved grated lemongrass with shallot, garlic, ginger, red pepper flakes, turmeric, and 2 Tbsp. water in a food processor, adding a splash or two of water if needed, until a paste forms.
- Heat oil in a large skillet over medium. Season chicken with salt and pepper and cook, skin side down, until skin is lightly browned and crisp, 8-10 minutes. Transfer to a plate.
- Cook spice paste in same skillet, stirring, until very fragrant, about 5 minutes (it will begin to darken slightly as the water evaporates and the paste begins to fry in the fat left behind).
- Add kaffir lime leaves (if using), cinnamon, cardamom, star anise, coconut milk, coconut sugar, and reserved knotted lemongrass to skillet. Bring to a simmer, add chicken, and cook, turning pieces occasionally and scraping bottom of skillet often, until chicken is falling-apart tender and coconut milk has broken (the fat will separate from the liquid and start to brown the chicken and other aromatics), about 1 1/2 hours.
- Toast shredded coconut in a dry small skillet over medium heat, tossing occasionally, until golden brown, about 5 minutes. Let cool.
- Arrange chicken on a platter and spoon any braising liquid over. Top with cilantro, chives, and toasted coconut.
More about "coconut lemongrass chicken food"
COCONUT LEMONGRASS CHICKEN - MANITOBA CHICKEN
From manitobachicken.ca
COCONUT LEMONGRASS SHREDDED CHICKEN WITH ASIAN SLAW
From movenourishbelieve.com
VIETNAMESE CHICKEN COCONUT CURRY WITH LEMONGRASS - FOOD
From sbs.com.au
RECIPE: CHICKEN IN COCONUT MILK WITH LEMONGRASS - KITCHN
From thekitchn.com
CHICKEN COCONUT CURRY WITH LEMONGRASS - GUSTO TV
From gustotv.com
CHICKEN COCONUT SOUP WITH LEMONGRASS | WILLIAMS SONOMA
From williams-sonoma.com
LEMONGRASS COCONUT CHICKEN STIR FRY | DONNA HAY
From donnahay.com.au
LEMONGRASS CHICKEN WITH RICE AND ZUCCHINI - PINCH OF YUM
From pinchofyum.com
LEMONGRASS PASTE CHICKEN - THERESCIPES.INFO
From therecipes.info
SEARED CHICKEN BREASTS & COCONUT-LEMONGRASS SAUCE
From makegoodfood.ca
COCONUT & LEMONGRASS BRAISED CHICKEN (VIETNAMESE …
From mykitchenlittle.com
WHACKED LEMONGRASS CHICKEN COCONUT CURRY | STEAMED BY RACHEL …
From coolfooddude.com
COCONUT CHICKEN CURRY WITH POTATOES - EASY RECIPE | CRAFT PASSION
From craftpassion.com
THAI LEMONGRASS CHICKEN WITH COCONUT MILK RECIPES - YUMMLY
From yummly.com
CHICKEN COCONUT LEMONGRASS SOUP - YELLOW GLASS DISH
From yellowglassdish.com
SLOW COOKER LEMONGRASS AND COCONUT CHICKEN CURRY
From marmaladeandme.com
SLOW-COOKER LEMONGRASS-COCONUT MARINATED CHICKEN
From eatingwell.com
THAI LEMONGRASS CHICKEN BRAISED IN COCONUT MILK.
From halfbakedharvest.com
COCONUT LEMONGRASS CHICKEN CURRY RECIPE
From rachelhalldorson.com
COCONUT AND LEMON GRASS–POACHED CHICKEN
From 177milkstreet.com
COCONUT AND LEMONGRASS CHICKEN - FRESH LIVING
From pnpfreshliving.com
COCONUT LEMONGRASS CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
THAI LEMONGRASS CHICKEN WITH COCONUT MILK RECIPES
From yummly.com
LEMONGRASS AND COCONUT CHICKEN – EASY SUPPER DISH
From annabelandgrace.com
CHICKEN IN COCONUT MILK WITH LEMONGRASS RECIPE REVIEW
From hungrypinner.com
THAI LEMONGRASS CHICKEN + VIDEO - SILK ROAD RECIPES
From silkroadrecipes.com
BETTER THAN THE FREEZER AISLE: COPYCAT KASHI LEMONGRASS COCONUT …
From onceamonthmeals.com
COCONUT-LEMONGRASS CHICKEN BOWLS RECIPE | MYRECIPES
From myrecipes.com
COCONUT LEMON CHICKEN - THE SECRET INGREDIENT IS
From thesecretingredientis.com
LEMONGRASS CHICKEN | THE TAKE IT EASY CHEF
From thetakeiteasychef.com
COCONUT LEMONGRASS CHICKEN SKEWERS - SIMPLY DELICIOUS
From simply-delicious-food.com
LEMONGRASS AND COCONUT CHICKEN STIR-FRY - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
COCONUT AND LEMONGRASS CHICKEN - CHARLOTTE PUCKETTE
From charlottepuckette.com
CHICKEN WITH LEMONGRASS & COCONUT - GLUTEN FREE RECIPES
From fooddiez.com
COCONUT AND LEMONGRASS CHICKEN BOWL | RECIPES | PICK N PAY
From pnp.co.za
LEMONGRASS CURRY COCONUT CHICKEN - RELUCTANT ENTERTAINER
From reluctantentertainer.com
BEST LEMONGRASS CHICKEN RECIPE - HOW TO MAKE BRAISED ... - DELISH
From delish.com
INSTANT POT LEMONGRASS COCONUT LIME CHICKEN - HEALTHY THAI …
From healthythairecipes.com
LEMONGRASS CHICKEN COCONUT CURRY - THE LITTLE FERRARO KITCHEN
From littleferrarokitchen.com
COCONUT AND LEMONGRASS ROAST CHICKEN RECIPE - LOVEFOOD.COM
From lovefood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love