Thai Chicken Breasts with Coconut Milk & Lemongrass
This recipe is not only healthy, but it is very tasty with some chilies for a kick of spice!
Nomsandbeyond made this recipe with her very first Milk and Eggs order! "It was such a fun and easy experience using their website to find most of the ingredients for this recipe. I loved that they delivered early in the morning and that the ingredients came in an insulated bag that we can re-use for the next order!"
PREP TIME: 40 minutes
- 1 cup cooked jasmine rice
- 1 can (13.5 oz.) unsweetened coconut milk (I used almond milk in this recipe)
- 3 tbsp. fish sauce
- 1 lime, juiced (about 2 tbsp.)
- 1 stalk lemongrass, outer layers removed, core finely chopped
- 1 clove garlic, finely chopped
- 4 boneless, skinless chicken breasts (6 oz. each)
- 8 oz. shiitake mushrooms, stemmed and sliced
- 2 scallions, trimmed and cut into 2-inch pieces
- More sliced scallions for garnish
- Sliced serrano chiles for garnish (optional)
- Cook jasmine rice according to package directions. Cover to keep warm and set it aside.
- In a large skillet, bring the coconut milk, fish sauce, lime juice, lemongrass and garlic to a boil at medium to high heat. Reduce the poaching liquid to a simmer and stir occasionally.
- Season the chicken breast with salt on each side. Add chicken breasts to the poaching liquid. Cook for a total of 10-12 minutes, turning once and then adding the mushrooms and scallion pieces. Cover the skillet halfway through. Transfer the chicken to a plate and cover with foil to keep warm.
- Simmer the remaining liquid for 2 minutes to thicken it into a sauce.
- Serve the chicken over the rice and pour sauce over it. Garnish with the sliced scallions and chiles.
Original recipe by nomsandbeyond.