Lemongrass Saffron Chicken with Thai Basil and Coconut Mango Glaze is a delightful fusion of flavors and textures. This dish combines the aromatic qualities of lemongrass and saffron with the sweet and tropical notes of coconut and mango. The Thai basil adds a unique depth of flavor that enhances the overall taste profile. Originating from Thai cuisine, this recipe is loved for its vibrant colors and complex layers of flavor. The chicken is marinated and cooked to perfection, resulting in a tender and juicy texture. The coconut mango glaze provides a sweet and tangy finish that beautifully complements the savory elements of the dish, making it a favorite for those seeking an exotic culinary experience.
Lemongrass Saffron Chicken with Thai Basil and Coconut Mango Glaze
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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
- Saffron – 1 Pinch
- Thai Basil – 1 Cup
- Coconut Milk – 1 Cup
- Mango – 1 Piece
- Garlic – 3 Cloves
- Ginger – 1 Tbsp
- Soy Sauce – 3 Tbsp
- Honey – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
18 Grams
Total Fat
10 Grams
Saturated Fat
80 Mg
Cholesterol
600 Mg
Sodium
20 Grams
Total Carbohydrate
2 Grams
Dietary Fiber
15 Grams
Sugars
25 Grams
Protein
Directions
Step 1
In a bowl, combine saffron with 2 Tbsp of warm water and let it steep for 10 minutes.
Step 2
Chop lemongrass, garlic, and ginger finely.
Step 3
Incorporate with chicken in a mixing bowl.
Step 4
Add soy sauce, honey, and saffron water to the chicken. Mix well and let marinate for 30 minutes.
Step 5
Heat a pan over medium heat, add marinated chicken, and cook until golden brown on all sides.
Step 6
In a separate saucepan, combine coconut milk and diced mango. Simmer until thickened.
Step 7
Blend the mango mixture into a smooth glaze and pour over the cooked chicken. Garnish with Thai basil before serving.
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