Spicy Lemongrass Coconut Chicken with Thai Basil and Kaffir Lime Chutney is a vibrant Thai dish that tantalizes the taste buds with its complex blend of flavors. The star of the dish is tender chicken simmered in a creamy coconut milk infused with the aromatic essence of lemongrass and the heat of Thai chilies. The addition of fresh Thai basil adds a unique licorice-like sweetness, while the kaffir lime chutney offers a fragrant and zesty finish. This dish is loved for its harmonious balance of spicy, sweet, and tangy notes, making it a must-try for those who appreciate authentic Thai cuisine. Perfect for a family dinner or a special occasion, this dish brings the lively spirit of Thailand to your table.
Spicy Lemongrass Coconut Chicken with Thai Basil and Kaffir Lime Chutney
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- Coconut Milk – 400 Ml
- Lemongrass – 2 Piece
- Thai Basil – 1 Cup
- Kaffir Lime Leaves – 5 Piece
- Chili – 3 Piece
- Garlic – 4 Clove
- Shallot – 2 Piece
- Fish Sauce – 2 Tbsp
- Sugar – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
25 Grams
Total Fat
15 Grams
Saturated Fat
75 Mg
Cholesterol
800 Mg
Sodium
10 Grams
Total Carbohydrate
2 Grams
Dietary Fiber
25 Grams
Protein
Directions
Step 1
Slice the lemongrass, chili, garlic, and shallots finely. Set them aside.
Step 2
Heat a pan over medium heat and add the sliced ingredients.
Step 3
Sauté until fragrant.
Step 4
Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
Step 5
Pour in the coconut milk and bring to a gentle simmer. Add fish sauce and sugar.
Step 6
Simmer the chicken in the coconut milk for about 20 minutes, or until fully cooked.
Step 7
Stir in the Thai basil and kaffir lime leaves just before serving for a burst of freshness.
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