Lemongrass Coconut Chicken with Thai Ginger Basil and Mango Salad is a delightful fusion of aromatic Thai flavors. This dish combines the citrusy notes of lemongrass with the creamy richness of coconut milk, enveloping tender chicken pieces. The addition of Thai ginger and fresh basil introduces a zesty and peppery undertone, elevating the overall taste profile. Paired with a refreshing mango salad, this recipe offers a perfect balance of savory and sweet. The vibrant colors and harmonious flavors make it a favorite among those who appreciate exotic culinary experiences. Loved for its simplicity and depth of flavor, this dish is a testament to the versatility of Thai cuisine.
Lemongrass Coconut Chicken with Thai Ginger Basil and Mango Salad
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- Lemongrass – 2 Piece
- Coconut Milk – 1 Cups
- Basil – 1 Cups
- Ginger – 1 Tbsp
- Mango – 1 Piece
- Onion – 1 Piece
- Garlic – 3 Cloves
- Fish Sauce – 2 Tbsp
- Sugar – 1 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
14 Grams
Saturated Fat
70 Mg
Cholesterol
600 Mg
Sodium
20 Grams
Carbohydrates
25 Grams
Protein
15 Mg
Vitamin C
Directions
Step 1
Prepare the chicken by cutting it into bite-sized pieces. Set aside.
Step 2
In a pan, heat oil and sauté chopped onions until translucent.
Step 3
Add minced garlic and ginger, cooking until fragrant.
Step 4
Add lemongrass stalks to the pan and stir for 2 minutes.
Step 5
Pour in coconut milk, fish sauce, and sugar. Stir well to combine.
Step 6
Add chicken pieces to the pan and simmer for 20-25 minutes until cooked through.
Step 7
While chicken cooks, prepare salad by slicing mango and mixing with fresh basil leaves.
Step 8
Serve the chicken hot, garnished with basil, alongside the mango salad.
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