Lemongrass Coconut Chicken & Rice

Name: Lemongrass Coconut Chicken & Rice
Total time: 55 min
Yield: 2 servings
Ingredients: 400 g Boneless skinless chicken thighs; 300 ml Canned coconut milk; 150 g Long grain rice; 180 g Green beans; 100 g Onion; 2 cloves Garlic; 10 g Fresh ginger; 20 g Fresh lemongrass; 0.5 tsp Ground turmeric; 1 tsp Ground coriander; 1 tbsp Neutral cooking oil; 480 ml Water; 0.5 tsp Salt; 0.5 whole Lime

A gently spiced coconut sauce wraps tender chicken and green beans, with lemongrass, ginger and turmeric over plain steamed rice.

55 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Boneless skinless chicken thighs400 g
Canned coconut milk300 ml
Long grain rice150 g
Green beans180 g
Onion100 g
Garlic2 cloves
Fresh ginger10 g
Fresh lemongrass20 g
Ground turmeric0.5 tsp
Ground coriander1 tsp
Neutral cooking oil1 tbsp
Water480 ml
Salt0.5 tsp
Lime0.5 whole

Quantities describe recipe usage, not package sizes.

Allergen notes

Coconut; check canned coconut milk for other allergens.

Method

Prepare the aromatics

Wash the produce. Finely chop the onion, peel and grate the ginger, and mince the garlic. Trim the lemongrass, remove tough outer layers and bruise the remaining stalk with the flat of a knife. Trim the beans and cut into 4 cm lengths. Cut the chicken into 3 cm pieces on a separate board; wash hands and equipment afterwards, and do not rinse raw poultry.

Start the rice

Rinse the rice and drain. Put it in a small saucepan with 360 ml of the measured water. Bring to a simmer, cover and cook over the lowest heat for 18–20 minutes until tender and the water is absorbed. Remove from the heat and rest, covered, for 5 minutes.

Build the coconut sauce

Meanwhile, heat the oil in a 24 cm deep pan over medium heat. Cook the onion for 6 minutes, then stir in garlic, ginger, turmeric and coriander for 1 minute. Add the chicken and salt and stir for 3 minutes. Pour in the coconut milk and remaining 120 ml water, then add the bruised lemongrass.

Simmer and serve

Bring to a gentle simmer, partly cover and cook over low heat for 15 minutes. Add the green beans and simmer for 6–8 minutes more, until the beans are tender and the largest chicken pieces reach 74°C / 165°F on a clean thermometer. Remove and discard the lemongrass. Cut the lime into wedges. Divide the rice and chicken mixture between two bowls and serve with the lime.

A gentle simmer keeps the sauce smooth. Check the chicken with a thermometer rather than relying on its colour.

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