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Chicken in Coconut Juice With Lemongrass

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 4 with steamed rice.

Metric Cups
  • 1½ tablespoons lemongrass (finely chopped)
  • 1 red chilli (finely chopped)
  • 1 clove garlic (finely chopped)
  • 3 centimetres piece of fresh root ginger (finely chopped)
  • 6 chicken thighs (each cut into 3)
  • 1 can coconut milk
  • ¼ chicken stock cube
  • 3 teaspoons thai fish sauce (nam pla)
  • 1 splash of light soy sauce
  • 1½ tablespoons lemongrass (finely chopped)
  • 1 red chile (finely chopped)
  • 1 clove garlic (finely chopped)
  • 1⅙ inches piece of fresh gingerroot (finely chopped)
  • 6 chicken thighs (each cut into 3)
  • 1 can coconut milk
  • ¼ chicken broth cube
  • 3 teaspoons thai fish sauce (nam pla)
  • 1 splash of light soy sauce

Method

Chicken in Coconut Juice With Lemongrass is a community recipe submitted by jonathan.baker87 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat about 2 tablespoons of oil in a fry pan over a medium heat, when hot add the chopped lemongrass, chilli, garlic and ginger and fry till fragrant. Remove what you can to a small container so that it can be added back to everything later.
  • Increase the heat to high, and add some extra oil if you need to then add the chicken to the frypan and seal the chicken on all sides. Add the lemongrass, chilli, garlic and ginger back to the pan and cook for another minute or so.
  • Turn the heat down to low, and add the coconut juice, fish sauce and soy and cook over low heat, covered for about 25 minutes till cooked and tender.
  • Once cooked, taste to see if it is needs some more fish sauce. Coconut juice is quite sweet so adding more fish sauce will balance the flavours. If you do need to add more fish sauce, make sure you cook it all for another few minutes.
  • Serve with steamed rice and stir fried vegetables.
  • Heat about 2 tablespoons of oil in a fry pan over a medium heat, when hot add the chopped lemongrass, chilli, garlic and ginger and fry till fragrant. Remove what you can to a small container so that it can be added back to everything later.
  • Increase the heat to high, and add some extra oil if you need to then add the chicken to the frypan and seal the chicken on all sides. Add the lemongrass, chilli, garlic and ginger back to the pan and cook for another minute or so.
  • Turn the heat down to low, and add the coconut juice, fish sauce and soy and cook over low heat, covered for about 25 minutes till cooked and tender.
  • Once cooked, taste to see if it is needs some more fish sauce. Coconut juice is quite sweet so adding more fish sauce will balance the flavours. If you do need to add more fish sauce, make sure you cook it all for another few minutes.
  • Serve with steamed rice and stir fried vegetables.
  • Tell us what you think