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Coconut and Lemon Grass–Poached Chicken
Lean, mild chicken breasts get richness and subtle flavor and spiciness when poached in coconut milk infused with lemon grass and fresh chilies. If you wish to tone down or play up the chili heat, decrease or increase the amount of minced chili that goes into the sauce rather than adjust the halved chilies in the poaching liquid. Serve the chicken with rice or and simple stir-fried vegetables.
4-6
Servings
30 minutes
Ingredients
-
14
ounce can coconut milk
-
3
stalks fresh lemon grass, trimmed to the bottom 6 inches and bruised
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October 14, 2022
Cory L
Made this last night; based on the previous reviews, I only put in a tablespoon of salt and the final dish wasn't too salty at all. Timing on the chicken poaching was a little off for my stove. I flipped the chicken after 9 minutes and let it go for 9 more and the chicken ended up a little dry. That said, everything else was great. I served with stir fry noodles and some rice and it was a huge hit. I would recommend making double the sauce to cover all those veggies.
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While I love fish sauce, this turned out too salty for my taste, in hindsight I would have started with 1 tbs and then added based on taste