Best Chicken With Coconut Milk Lemongrass And Ginger Recipes

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VIETNAMESE COCONUT LEMONGRASS CHICKEN



Vietnamese Coconut Lemongrass Chicken image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons butter
1 large onion, halved and sliced
3 cloves garlic, chopped
1 tablespoon kosher salt, optional
2 teaspoons freshly ground black pepper
1 tablespoon sugar
1 1/2 tablespoons minced fresh ginger
3 pounds boneless chicken (thighs or breasts), diced
1 tablespoon minced fresh hot red chili peppers
4 stalks lemongrass, green tops removed then pale ends finely chopped*
2 tablespoons curry powder
3 tablespoons soy sauce
4 tablespoons fish sauce
4 ounces unsweetened coconut milk
Shaved fresh coconut, for garnish, optional

Steps:

  • Melt the butter in a medium skillet over medium heat. Add the half the onion and all the garlic and cook, stirring frequently, until both begin to soften, about 7 minutes. Add the salt (if using), black pepper, sugar, chopped ginger and chicken. Cook over medium-high heat until the sugar melts and the onion mixture and chicken begin to brown, about 15 minutes.
  • Add the remaining onion, the chili peppers, lemon grass, curry powder, soy sauce, fish sauce and coconut milk. Stir, reduce the heat to medium-low, cover, and cook until the chicken is no longer pink at the center, about 10 minutes. Remove the lid and simmer (adjusting the heat if necessary) until the sauce thickens and the chicken is tender, about 10 minutes more.
  • Serve warm garnished with coconut shavings if desired. This dish tastes even better the next day!

CHICKEN WITH COCONUT MILK, LEMONGRASS, AND GINGER



Chicken With Coconut Milk, Lemongrass, and Ginger image

Make and share this Chicken With Coconut Milk, Lemongrass, and Ginger recipe from Food.com.

Provided by AZPARZYCH

Categories     Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

1/4 cup peanut oil
1/4 cup finely chopped onion
4 dried cayenne chilies
2 tablespoons minced fresh ginger
2 tablespoons minced fresh lemongrass
2 cups diced peeled cooked potatoes
1 tablespoon toasted black cumin seeds, ground
1/4 teaspoon ground turmeric
6 ounces coconut milk
6 ounces half-and-half
coarse salt, to taste
two 2 1/2-pound whole chicken, cut into serving pieces

Steps:

  • Heat the oil in a large saute pan over medium heat. Add the onions and chiles and lower the heat. Cook, stirring frequently, for about 10 minutes, or until the onions are golden brown and well caramelized
  • Stir in the ginger and lemongrass and saute for 2 minutes. Add the potatoes and stir to combine. Stir in the black cumin and turmeric. When the spices are well incorporated, stir in the coconut milk and the half-and half. Add salt and remove from the heat
  • Preheat the oven to 300 degrees F.
  • Place the chicken in a Dutch oven or another large heavy ovenproof casserole. Pour the coconut mixture over the top of the chicken. Cover and bake for about 1 hour, or until the chicken is very tender
  • Serve, family style, with basmati rice, a green salad, and warm Indian breads
  • Note: In India, the chiles would be left in the finished dish, but if you are concerned about them being eaten, remove them before serving.

Nutrition Facts : Calories 282.5, Fat 17.4, SaturatedFat 8.2, Cholesterol 10.5, Sodium 29.7, Carbohydrate 30.4, Fiber 1.9, Sugar 17.6, Protein 3.1

COCONUT GINGER CHICKEN



Coconut Ginger Chicken image

With a little practice and a little added flavor, a humble chicken breast can be anything you want.

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 30m

Number Of Ingredients 4

Chicken breasts
Shredded coconut
Coconut milk
Ginger

Steps:

  • In a dry skillet, toast .25 cup shredded coconut.
  • Put the chicken, .5 cup coconut milk, .5 cup water and 1 tablespoon freshly grated ginger in another pan.
  • When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
  • Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced to your liking.
  • Lower heat and return the chicken to the pan to reheat and coat with sauce.
  • Garnish: The toasted coconut.

CHICKEN WITH LEMONGRASS & COCONUT



Chicken with lemongrass & coconut image

An unashamedly rich and creamy chicken, coconut and lemongrass Thai dish - which you can make ahead and freeze

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 11

2 x cans coconut milk
3 tbsp fish sauce
3cm piece ginger or galangal, finely chopped
2 lemongrass stalks, finely sliced
6 freeze-dried kaffir lime leaves (Barts is very good)
1 fresh red chilli , chopped
2 tsp light muscovado sugar
500g boneless skinless chicken breast , cut into chunks
2 tbsp lime juice
good handful fresh basil and coriander, roughly chopped
250-350g Thai rice , cooked following pack instructions, to serve

Steps:

  • Tip all the ingredients except the chicken, lime juice and herbs into a pan, bring to a gentle simmer and cook uncovered at a relaxed bubble for 5 minutes.
  • Add the chicken, cover and simmer for 15 minutes, until the chicken is tender. Stir in the lime juice, then scatter over the herbs before serving with rice.

Nutrition Facts : Calories 454 calories, Fat 23 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 26 grams protein, Sodium 1.89 milligram of sodium

CHICKEN IN LEMONGRASS COCONUT BROTH



Chicken in Lemongrass Coconut Broth image

I made this soup after trying it at a Thai noodle house in my area. I just kept playing around with ingredients until I got something similar. I have the seasonings adjusted to my liking, however there is an adjustment guide in the footnotes if you would like a slightly different flavor. This soup is also good with rice or pasta, but ramen seems to be the favorite. You can use any flavor of ramen noodles.

Provided by QTSunDoll

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 17

1 fresh lemongrass stalk, outer leaves removed
2 quarts chicken stock
½ cup minced fresh ginger, divided
4 fresh kaffir lime leaves
1 tablespoon minced garlic
1 tablespoon Sriracha chile sauce
1 ½ pounds skinless, boneless chicken breast halves, cut into 1-inch strips
½ cup fresh cilantro, bundled
2 (14 ounce) cans coconut milk
3 tablespoons brown sugar
2 tablespoons lime juice
1 tablespoon fish sauce
6 (3 ounce) packages ramen noodles (exclude seasoning packets)
2 large carrots, shredded
1 cup chopped tomatoes
3 green onions, chopped
¼ cup chopped fresh cilantro, or to taste

Steps:

  • Mince the lower 2/3 of lemongrass stalk. Bruise the remaining upper portion of lemongrass stalk by hitting it with the back of a knife.
  • Pour chicken stock into a large pot; add minced lemongrass, bruised lemongrass stalk, 1/2 the ginger, lime leaves, garlic, and Sriracha sauce. Bring to a boil, reduce heat, and simmer. Add chicken to simmering broth; cook until chicken is no longer pink in the center, about 10 minutes. Remove lemongrass stalk and lime leaves using a slotted spoon; discard.
  • Place cilantro bundle in the broth and simmer for 2 minutes. Add coconut milk, remaining ginger, brown sugar, lime juice, and fish sauce. Remove cilantro bundle using a slotted spoon; discard. Simmer broth, 5 to 10 minutes.
  • Fill a large pot with water and bring to a rolling boil. Add ramen and cook until softened, about 3 minutes. Drain and portion noodles into serving bowls.
  • Mix carrots, tomatoes, and green onions into broth. Ladle broth over noodles; garnish with cilantro.

Nutrition Facts : Calories 550.5 calories, Carbohydrate 56.5 g, Cholesterol 44.6 mg, Fat 24.2 g, Fiber 4.3 g, Protein 29.8 g, SaturatedFat 19.3 g, Sodium 1646.4 mg, Sugar 9.6 g

COCONUT LEMONGRASS CHICKEN



Coconut Lemongrass Chicken image

Recipe from Food Network. BE WARNED!!!!! This is a very spicy dish. You may want to adjust the seasonings accordingly. I repeat, this is a very spicy dish. That said, everyone at my house loved it. The chicken (I used thighs) came about unbelievably melt in your mouth tender. Serve on a bed of rice noodles. Yummy!

Provided by Kay D.

Categories     Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons butter
1 large onion, halved and sliced
3 cloves garlic, chopped
1 tablespoon kosher salt (optional)
2 teaspoons fresh ground black pepper
1 tablespoon sugar
1 1/2 tablespoons minced fresh ginger
3 lbs boneless chicken thighs or 3 lbs boneless chicken breasts, cubed
1 tablespoon minced fresh hot red chili pepper
4 stalks lemongrass, green tops removed then pale ends,finely chopped or 2 tablespoons dried lemongrass, soaked in water for 20 minutes,water discarded
2 tablespoons curry powder
3 tablespoons soy sauce
4 tablespoons fish sauce or 4 tablespoons Worcestershire sauce
4 ounces unsweetened coconut milk (not coconut water)

Steps:

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

Nutrition Facts : Calories 888.6, Fat 64.5, SaturatedFat 24.2, Cholesterol 301.3, Sodium 2451.3, Carbohydrate 13, Fiber 2.1, Sugar 5.9, Protein 62.9

COCONUT-BRAISED CHICKEN THIGHS WITH TURMERIC AND PEPPERS



Coconut-Braised Chicken Thighs With Turmeric and Peppers image

Coriander, lemongrass, ginger, garlic, turmeric and coconut milk create layers of complex flavor in this braised chicken dish that's lighter than many traditional curries. Available at Thai supermarkets and other specialty food stores, fresh makrut lime leaves are optional, but perk things up. Any leftover lime leaves - sublime when sautéed with butter and seafood, sliced very thinly and sprinkled as a garnish, or simmered into simple syrup for cocktails - can be stashed in your freezer, where they'll keep for months.

Provided by Alexa Weibel

Categories     dinner, curries, poultry, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons coconut oil or neutral oil
2 teaspoons ground coriander
Kosher salt and black pepper
6 bone-in, skin-on thighs or 4 bone-in, skin-on chicken legs (about 2 1/4 pounds total)
4 scallions, thinly sliced
1/4 cup finely chopped fresh lemongrass (cut from the tender centers of 2 stalks)
1 (2-inch) piece fresh ginger, peeled and finely chopped (about 3 tablespoons)
3 garlic cloves, thinly sliced
1 1/2 teaspoons ground turmeric
4 fresh makrut lime leaves (optional)
1 cup chicken stock
1 (14-ounce) can light coconut milk
5 ounces mini sweet peppers (about 7 peppers), trimmed and thinly sliced (or 1 bell pepper, stemmed, seeded and chopped)
Fresh cilantro (small sprigs and chopped leaves) or basil (sliced), for serving
Cooked jasmine rice, rice noodles or fresh ramen noodles, for serving

Steps:

  • In a large, deep skillet, heat the oil over medium. In a small bowl, combine the coriander with 2 teaspoons salt and 1 teaspoon pepper. Pat the chicken dry using paper towels, then rub the seasoning all over the chicken. Add the chicken to the skillet, skin-side down, and cook until starting to heat through on one side, 10 minutes. Raise the heat to medium-high and continue to cook, without flipping, until skin is well browned, 4 to 5 minutes. Transfer to a plate, browned-side up.
  • Reduce the heat to medium-low, add the scallions, lemongrass, ginger, garlic, turmeric and lime leaves, if using, and cook, stirring frequently, until tender, 6 to 8 minutes.
  • Stir in the stock and coconut milk and bring to a boil over high. Add the chicken, browned-side up, and cook over medium-low until cooked through, 20 to 25 minutes for thighs or 30 to 35 minutes for legs. (Chicken is cooked through when a thermometer inserted into the thickest part registers 165 degrees, or the juices run clear without a trace of pink when chicken is pierced with a knife.)
  • Transfer the chicken to a plate, browned-side up. Whisk the sauce in the skillet to emulsify, season to taste with salt and pepper, then add the sliced peppers and cook over medium just until slightly softened, 2 to 3 minutes. Return the chicken to the skillet, browned-side up, and add a few small sprigs cilantro on top of the sauce, for garnish.
  • Serve with rice or noodles, and pass bowls of cilantro at the table, for seasoning to taste.

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