Chicken and veggies simmered in an aromatic mix of spices, lite coconut milk and fresh herbs served over a bed of brown rice. This dish is comforting, flavorful and simple enough to whip up for a weeknight dinner.
I absolutely love Thai cuisine. The idea behind lightly prepared dishes with strong aromatic components is so appeasing to me. Not to mention the extensive health benefits found in many of the staple herbs of Thai cuisine. Many with proven antioxidant and anti-inflammatory benefits.
While on the topic of health, it’s rare you will find a Thai dish that does not contain a bountiful amount of fresh vegetables, as one of the key concepts behind Thai meals is balance.
This particular dish is even further lightened up by using lite coconut milk mixed with reduced sodium chicken broth for the base of the sauce.
You can find canned lite coconut milk in the international isle of the grocery store. Lemongrass paste is usually sold in the produce section by the fresh herbs. Of course you can use fresh lemongrass, however the paste takes the work out of the extra chopping and it can last for months refrigerated.
This dish would also be great turned into a hearty, vegetarian dish without the chicken. Or exchanging the chicken for shrimp if you’re pescetarian. Either way, you’re getting a nutritious meal packed with healthy ingredients and flavor.
With that said, I highly recommend taking a leap out of your cooking comfort zone and giving this dish a shot!
Lemongrass Coconut Chicken
Makes ~5 servings prepared
- 1 lb boneless skinless chicken breasts, or chicken tenderloins, cut into small cubes
- 1 cup whole-grain brown rice, cooked according to instructions
- 2 tsp coconut oil, divided
- 1 tbsp curry powder
- 1/2 red pepper, sliced and halved
- 1/2 cup shredded carrots
- 1 shallot
- 1 cup frozen shelled edamame, thawed
- 1 tsp lemongrass paste
- 3/4 cup lite coconut milk
- 1 cup reduced sodium chicken broth
- 1 tsp fish sauce, or reduced-sodium soy sauce if you do not have fish sauce on hand
- 1 tsp sriracha
- 2 tbsp fresh basil, chopped
- Heat 1 tsp coconut oil in a skillet over medium heat. Coat chicken pieces liberally with curry powder. Add to skillet and simmer until cooked. Remove from skillet and set aside.
- Add remaining 1 tsp coconut oil and add red pepper, carrots and shallot. Heat ~5 minutes until softened. Add thawed edamame and chopped basil and saute an additional 1-2 minutes.
- Add coconut milk, chicken broth, lemongrass paste, fish or soy sauce, sriracha and bring to a boil.
- Reduce heat to low and simmer for ~10 minutes until sauce starts to slightly thicken.
- Once rice is cooked, spoon mixture over rice and serve immediately.
Calories: 350; Total Fat: 9 gm; Saturated Fat: 4.5 gm; Cholesterol: 52 mg; Sodium: 280 mg; Carbohydrates: 35 gm; Fiber: 3 gm; Sugar: 2.7 gm; Protein: 28 gm