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Coconut Lemongrass Chicken Recipe

December 28th, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2tablespoonsbutter
  2. 1largeonion, halved and sliced
  3. 3clovesgarlic, chopped
  4. 1tablespoonkosher salt (optional)
  5. 2teaspoonsfresh ground black pepper
  6. 1tablespoonsugar
  7. 1 1/2tablespoons mincedfresh ginger
  8. 3lbsboneless chicken thighs or boneless chicken breasts, cubed
  9. 1tablespoon minced freshhot red chili peppers
  10. 4stalkslemongrass, green tops removed then pale ends,finely chopped or2 tablespoonsdried lemongrass, soaked in water for 20 minutes,water discarded
  11. 2tablespoonscurry powder
  12. 3tablespoonssoy sauce
  13. 4tablespoonsfish sauceor worcestershire sauce
  14. 4ouncesunsweetened coconut milk(not coconut water)

DIRECTIONS

  1. Melt butter in a large skillet on medium heat.
  2. Add half the onion and all of the garlic and cook, until they both begin to soften, about 7 minutes, stirring frequently.
  3. Add salt, pepper, sugar, ginger and chicken.
  4. Cook until the sugar melts and chicken begins to brown, approximately 15 minutes.
  5. Add the rest of the onion, chile peppers, lemon grass, curry powder, soy sauce, fish sauce (or Worcestershire sauce), and the coconut milk.
  6. Stir, lower heat to medium-low and cover.
  7. Cook until the chicken is no longer pink in the middle, about 10 minutes.
  8. Remove lid and simmer until the sauce thickens and the chicken is tender, about 10 more minutes.
  9. Serve warm over a bed of rice noodles, or whatever plain starch you prefer.

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