Weeknight Dinners
Coconut Lemongrass 'Marry Me' Chicken
Creamy, fragrant and deeply comforting, with lemongrass, coconut milk and lime brightening every spoonful.
Serves
2 to 3
Prep
15 mins
Cook
20 mins
Ingredients
Chicken & aromatics
• 500 g boneless chicken thighs
• 1 tbsp avocado oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 to 3 stalks lemongrass, bruised
• Sea salt and black pepper
Creamy coconut sauce
• 180 ml chicken stock or bone broth
• 250 ml coconut milk
• 1 tbsp tamari or soy sauce
• 1 tsp honey or brown sugar, optional
• 1 1/2 tbsp lime juice
To serve
• Cooked jasmine rice
• Coriander
Method
1. Season the chicken with salt and pepper. Heat the avocado oil in a deep saute pan or pressure cooker and sear the chicken for about 2 minutes on each side, until lightly golden. Remove to a plate.
2. Add the onion and cook for 2 minutes, until softened. Stir in the garlic and ginger and cook for 30 seconds, until fragrant.
3. Pour in the stock, scraping up any browned bits from the base of the pan. Stir in the tamari and honey, if using, then add the bruised lemongrass.
4. Return the chicken to the pan. If using a pressure cooker, cook on high pressure for 7 minutes, then allow 8 minutes of natural release before releasing the rest. If using a pan, cover and simmer gently for 12 to 15 minutes, until the chicken is cooked through.
5. Remove the lemongrass. Stir in the coconut milk and simmer for 2 to 3 minutes, until the sauce turns glossy.
6. Stir in the lime juice. Serve over rice with coriander.
Good For You Note
Lemongrass and ginger settle the digestive system and bring anti-inflammatory compounds. Coconut milk adds medium-chain triglycerides that the body can use quickly for energy, and the lime brings vitamin C.