Lemongrass and Coconut Chicken
with Lime Basmati Rice
Thai cuisine is known for its love of aromatic ingredients. In that spirit, we've packed this recipe with lemongrass, red curry paste and coconut milk, which will have your kitchen smelling heavenly. Add some fluffy rice and veggies on the side, and you’ve got a meal that’s both delicious and satisfying!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
¾ cup
Basmati Rice
1 unit(s)
Coconut Milk
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
2 tbsp
Red Curry Paste
56 g
Carrot, julienned
1 unit(s)
Lime
1 tsp
Garlic Salt
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lemongrass
Not included in your delivery
½ tbsp
Oil*
2 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Using a strainer, rinse rice until water runs clear.Add 1 cup (2 cups) water to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice and half the garlic salt, then reduce heat to medium-low.Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.
Meanwhile, remove outer layer of lemongrass, then cut into quarters crosswise. Using the back of a wooden spoon, forcefully tap lemongrass to bruise. Core, then cut pepper into 1/4-inch slices. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
Meanwhile, pat chicken dry with paper towels. Cut into 1-inch pieces. Season with remaining garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 5.)
Add lemongrass. Cook, stirring often, until fragrant, 1 min. Add coconut milk, curry paste, soy sauce, 1/4 cup (1/2 cup) water and 2 tsp (4 tsp) sugar. Stir to combine, then bring to a boil over high.Once boiling, add carrots and peppers.
Reduce heat to medium-low, then cover and cook until chicken is cooked through, 4-5 min.**Carefully remove lemongrass from the pan and discard. Stir in lime juice. Season with salt and pepper, to taste.
Fluff rice with a fork, then stir in lime zest and season with salt, to taste. Divide rice between bowls. Top with lemongrass chicken, veggies and sauce.Squeeze a lime wedge over top, if desired.
