Lemongrass Coconut Chicken Stir-Fry is a delightful dish that combines the aromatic flavors of Thai cuisine with the rich creaminess of coconut milk. This halal recipe features chicken infused with the vibrant notes of lemongrass, a staple in Southeast Asian cooking known for its citrusy fragrance. The addition of coconut milk adds a luscious texture, while vegetables like bell peppers and onions provide a satisfying crunch. A hint of fish sauce and lime juice enhances the umami and tanginess, making this dish a harmonious blend of savory and slightly sweet flavors. Perfect for a quick dinner, it’s a beloved choice for those craving a taste of Thailand at home.
Lemongrass Coconut Chicken
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
- Lemongrass – 2 Piece
- Coconut Milk – 1 Cups
- Bell Pepper – 1 Piece
- Onion – 1 Piece
- Garlic – 3 Cloves
- Fish Sauce – 2 Tbsp
- Lime Juice – 1 Tbsp
- Oil – 2 Tbsp
- Salt – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
10 Grams
Saturated Fat
75 Mg
Cholesterol
800 Mg
Sodium
12 Grams
Total Carbohydrate
3 Grams
Dietary Fiber
30 Grams
Protein
Directions
Step 1
Heat oil in a large pan over medium heat.
Step 2
Add chopped onion and garlic, stirring until fragrant.
Step 3
Slice chicken into strips and add to the pan. Cook until no longer pink.
Step 4
Slice lemongrass and bell pepper; add to the pan and stir-fry for 3 minutes.
Step 5
Pour in coconut milk, fish sauce, and lime juice. Simmer for 10 minutes.
Step 6
Season with salt, adjust to taste, and serve hot.
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