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Coconut Lemongrass Chicken with Kaffir Lime Rice

Cook Time

25 minutes

Prep Time

10 minutes

Serves

This coconut lemongrass chicken with kaffir lime rice has juicy-as-anything chicken, the most fragrant coconut lemongrass sauce and a zesty, herbaceous rice that all comes together in 35 minutes. If you’re looking for a weeknight recipe that’s quick, healthy and totally yum, this recipe is 11/10.

Ingredients

For the Kaffir Lime Rice

1 cup jasmine rice

1 tbsp coconut oil

1/2 tbsp sesame oil

1 1/2 cups water

1 kaffir lime leaf, finely sliced

Pinch of salt

1/2 lime, juiced

For the Coconut Lemongrass Chicken

1kg chicken breast (whole)

1 lemongrass stalk, white part chopped, green part snapped

3 cloves of garlic, skins removed

2 tbsp ginger, chopped

1 tsp fish sauce

1 tbsp lime juice

1 tbsp soy sauce / tamari

1 tsp brown sugar

300 ml Coconut milk

1 Cucumber, sliced into rounds

1 cup mint leaves

1 cup coriander leaves

1 Lime, cut into quarters

Instructions

Add the rice to a pot, add the coconut and sesame oil and toast for 1 minute, then add the water, and green part of the lemongrass and then cook according to packet instructions. Fluff with a fork to allow the steam to escape.
Meanwhile add lemon grass, ginger, garlic fish sauce, lime juice, tamari, ½ tbsp coconut oil and brown sugar to a small food processor, pulse to combine into a paste.
Pound the thick part of chicken, then slice chicken into 3 evenly sized (ish) chunks per chicken breast then coat it with the paste.
Fry chicken in a pan on medium heat with coconut oil for 3 minutes on each side until you get a nice bit of colour.
Then pour over coconut milk and simmer gently turning the chicken. You’re looking for good caramelisation on the coconut milk. - For chicken breast for another 8-10 minutes. Ensure chicken is cooked through. For chicken thigh 20-30 minutes (this longer cook time helps to render down the chicken fat). You may need to add more coconut milk if the sauce concentrates too much for chicken thigh.
Meanwhile, add kaffir lime leaf to the cooked rice with a pinch of salt and lime juice. Stir through.
Serve everything together on plates or bowls, garnishing with cucumber, lime wedges, mint and coriander.