Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 can of coconut milk (13.5 oz)
- 2 lemongrass stalks, bruised and chopped
- 2 garlic cloves, minced
- 1 tablespoon of fresh ginger, grated
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of brown sugar
- 1 tablespoon of lime juice
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large skillet
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
2. In a large skillet, heat the vegetable oil over medium-high heat.
3. Add the chicken to the skillet and cook for 5-7 minutes or until browned on all sides.
4. Remove the chicken from the skillet and set aside.
5. In the same skillet, add the lemongrass, garlic, and ginger. Cook for 1-2 minutes or until fragrant.
6. Add the coconut milk, fish sauce, soy sauce, brown sugar, and lime juice to the skillet. Stir to combine.
7. Bring the mixture to a simmer and add the chicken back to the skillet.
8. Reduce the heat to medium-low and let the chicken simmer in the sauce for 10-15 minutes or until the chicken is cooked through.
9. Serve the chicken over rice or noodles and garnish with fresh cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for browning chicken
Medium-low heat for simmering chicken in sauce
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 12g
Cholesterol: 90mg
Sodium: 700mg
Total carbohydrates: 10g
Dietary fiber: 1g
Sugar: 6g
Protein: 35g
Substitutions for ingredients:
- Lemongrass: You can substitute with 1 tablespoon of lemongrass paste or 1 tablespoon of lemon zest.
- Fish sauce: You can substitute with soy sauce or Worcestershire sauce.
- Brown sugar: You can substitute with honey or maple syrup.
Variations:
- Spicy Coconut and Lemongrass Chicken: Add 1-2 chopped Thai chilies or 1 teaspoon of red pepper flakes to the sauce.
- Vegetarian Coconut and Lemongrass Tofu: Substitute chicken with firm tofu and cook for 5-7 minutes or until browned on all sides.
Tips and tricks:
- Bruise the lemongrass stalks by hitting them with the back of a knife or rolling pin to release their flavor.
- Grate the ginger using a microplane for a finer texture.
- Use full-fat coconut milk for a creamier sauce.
- Let the chicken simmer in the sauce for at least 10 minutes to absorb the flavors.
Storage instructions:
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the chicken in a shallow bowl or plate with rice or noodles.
Garnishes:
Garnish with fresh cilantro leaves or chopped scallions.
Pairings:
Pair with steamed vegetables or a side salad.
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the chicken is dry, reduce the cooking time or add more sauce.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C).
- Store leftover chicken in the refrigerator within 2 hours of cooking.
Food history:
Coconut and lemongrass are popular ingredients in Southeast Asian cuisine, particularly in Thai and Vietnamese dishes.
Flavor profiles:
This dish has a creamy and slightly sweet coconut flavor with a hint of lemongrass and ginger.
Serving suggestions:
Serve this dish as a main course for dinner or lunch.
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Region: Thai