Lemongrass Chicken

A community recipe by Kukka

Not tested or verified by Nigella.com

Introduction

I found this wonderful recipe in O, The Oprah Magazine (February 2005). It's one of the best chicken dishes I've ever had.

Ingredients

Serves: 0

For the Seasoning

4 sprigs lemongrass (Cut into ¼
2 dried red chilli pepper (seeds removed)
6 cloves garlic

For the Coconut Sauce

1½ cups coconut milk
2½ tablespoons thai fish sauce (nam pla)
1 tablespoon sugar
1½ teaspoons salt

For the Chicken

1½ pounds chicken breasts
1½ pounds green beans (cut in half on the diagonal)
3 tablespoons olive oil
1½ medium thinly sliced red onions
1½ medium thinly sliced red bell peppers
2 tablespoons rice wine vinegar
1 cup chopped basil leaves

Method

Lemongrass Chicken is a community recipe submitted by Kukka and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

To make seasoning: With the machine running, drop the chillies, followed by lemongrass and then garlic, into a blender and process. Pulse several times, until the mixture forms a paste and becomes smooth; set aside.

To make coconut sauce: In a medium bowl, combine all ingredients; set aside.

To prepare chicken: Place chicken breasts on a cutting board. With the blade of a sharp knife parallel to the board, thinly slice breasts; set aside.

In a 3-quart casserole or large skillet with a lid, bring 2 cups water to a boil. Add green beans and cook until crisp-tender, about 4 minutes; drain. Refresh under cold water; drain again.

Heat 1½ Tbsp. olive oil in the same pan over high heat until very hot. Add chicken and stir-fry until cooked through, about 3 minutes.

Transfer chicken to a plate; drain excess fat. In the same pan over medium-low heat, warm remaining 2½ Tbsp. oil. Add seasoning and cook, stirring, until fragrant, 1½ to 2 minutes. Increase heat to medium.

Add onions and stir-fry 1 minute, then add bell peppers and rice wine; stir-fry 1 minute. Cover and cook until the vegetables are tender, 2 to 3 minutes. Increase heat to medium-high.

Add beans and coconut sauce; bring to a boil. Add chicken, cover, and simmer until the beans are tender, about 5 minutes. Stir in basil and taste for seasoning; add more salt if necessary. Scoop chicken and vegetables into a bowl and serve with steamed rice if desired.