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Spicy Lemongrass Chicken and Rice
A mouthwatering and aromatic Southeast Asian-inspired dish that combines the bold flavors of lemongrass, chili peppers, and garlic with tender chicken and fluffy rice. This recipe is perfect for those who love spicy food and are looking for a flavorful and nutritious meal. The combination of crunchy vegetables, soft herbs, and savory chicken will transport your taste buds to the streets of Bangkok. This recipe serves 4-6 people and can be adjusted to suit your desired level of spiciness.
Time Cook
30
Level
Intermediate
Calories
420
Allergens
Gluten, Shellfish, Tree Nuts
Ingredients
1.5 pounds
Boneless, skinless chicken breasts
350 Calories
2 stalks
Lemongrass
10 Calories
3 cloves
Garlic
10 Calories
2 tablespoons
Thai red curry paste
10 Calories
1 can
Coconut milk
140 Calories
2 tablespoons
Fish sauce
10 Calories
2 tablespoons
Lime juice
10 Calories
1 tablespoon
Brown sugar
60 Calories
1/2 teaspoon
Salt
0 Calories
1/4 teaspoon
Black pepper
0 Calories
1/4 cup
Thai basil
10 Calories
1/4 cup
Cilantro
10 Calories
1 cup
Jasmine rice
150 Calories
2 tablespoons
Vegetable oil
190 Calories
1/4 cup
Peanuts
100 Calories
2 peppers
Fresh chili peppers
10 Calories
1/4 cup
Scallions
10 Calories
4 wedges
Lime wedges
10 Calories
Step-by-Step Instructions
1
In a large pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the lemongrass and cook for 1-2 minutes, or until fragrant.
2
Add the garlic and cook for 1 minute, or until fragrant.
3
Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
4
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the Thai red curry paste and cook for 1-2 minutes, or until fragrant.
5
Add the coconut milk, fish sauce, lime juice, brown sugar, salt, and black pepper. Stir to combine and bring to a simmer.
6
Add the cooked chicken back into the pan and stir to coat with the sauce. Cook for an additional 2-3 minutes, or until the sauce has thickened.
7
Cook the jasmine rice according to package instructions. Typically, it's a 1:1 ratio of water to rice. Bring the water to a boil, then reduce the heat to low and cover. Simmer for 15-20 minutes, or until the water is absorbed and the rice is tender.
8
To serve, place a scoop of cooked rice onto a plate, followed by a portion of the chicken and sauce. Garnish with fresh cilantro, scallions, and a slice of lime. Sprinkle with toasted peanuts and serve with a side of fresh chili peppers.
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