Lemongrass Coconut Chicken Stir-Fry is a delightful Thai-inspired dish that combines the fresh, citrusy flavor of lemongrass with the creamy richness of coconut milk. This dish is popular for its harmonious blend of sweet, savory, and slightly spicy notes, making it a favorite among fans of Southeast Asian cuisine. Key ingredients include tender chicken pieces, aromatic lemongrass, and a touch of chili for heat. This halal version ensures that it suits a wide range of dietary preferences, making it a versatile choice for family meals or gatherings. It’s loved for its vibrant flavors and the way it captures the essence of traditional Thai cooking in a simple, yet satisfying, stir-fry.
Lemongrass Coconut Chicken Stir-Fry
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- Lemongrass – 2 Stalks
- Coconut Milk – 1 Cup
- Garlic – 3 Cloves
- Onion – 1 Piece
- Red Chili – 1 Piece
- Soy Sauce – 2 Tbsp
- Fish Sauce – 1 Tbsp
- Vegetable Oil – 2 Tbsp
- Basil – 1 Cup
Nutrition
Per Serving
350 Kcal
Calories
25 Grams
Total Fat
15 Grams
Saturated Fat
70 Mg
Cholesterol
800 Mg
Sodium
10 Grams
Total Carbohydrate
25 Grams
Protein
300 Mcg
Vitamin A
Directions
Step 1
Prepare the ingredients by dicing the chicken, slicing the lemongrass, mincing the garlic, and chopping the onion and red chili.
Step 2
In a large pan, heat the vegetable oil over medium heat. Add the garlic and lemongrass, stirring until fragrant.
Step 3
Add the onion and red chili to the pan. Cook for about 2 minutes until the onion becomes translucent.
Step 4
Add the chicken pieces to the pan and cook, stirring frequently, until the chicken is no longer pink.
Step 5
Pour in the coconut milk, soy sauce, and fish sauce. Stir well and let it simmer for 10 minutes.
Step 6
Stir in the basil leaves and cook for an additional 2 minutes. Serve hot with steamed rice.
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