Fiery Lemongrass Chicken and Creamy Coconut Rice

30 mins
Serves 5
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Directions

  1. 1Pound lemongrass with back of knife to tenderize.
  2. 2Pound lemongrass with back of knife to tenderize.
  3. 3Pound lemongrass with back of knife to tenderize.
  4. 4Finely slice lemongrass and combine with Thai basil, ginger, spring onion, red chillies, lemon juice, sesame oil, fish sauce, salt, pepper and MSG in a food processor.
  5. 5Finely slice lemongrass and combine with Thai basil, ginger, spring onion, red chillies, lemon juice, sesame oil, fish sauce, salt, pepper and MSG in a food processor.
  6. 6Finely slice lemongrass and combine with Thai basil, ginger, spring onion, red chillies, lemon juice, sesame oil, fish sauce, salt, pepper and MSG in a food processor.
  7. 7Blend the ingredients until finely chopped.
  8. 8Blend the ingredients until finely chopped.
  9. 9Blend the ingredients until finely chopped.
  10. 10Mix the blended ingredients with the chicken thighs.
  11. 11Mix the blended ingredients with the chicken thighs.
  12. 12Mix the blended ingredients with the chicken thighs.
  13. 13Place chicken in air fryer.
  14. 14Place chicken in air fryer.
  15. 15Place chicken in air fryer.
  16. 16Air fry at 180c for 20 minutes.
  17. 17Air fry at 180c for 20 minutes.
  18. 18Air fry at 180c for 20 minutes.
  19. 19Rinse jasmine rice with cold water.
  20. 20Rinse jasmine rice with cold water.
  21. 21Rinse jasmine rice with cold water.
  22. 22Add coconut milk and boiling water to the rice.
  23. 23Add coconut milk and boiling water to the rice.
  24. 24Add coconut milk and boiling water to the rice.
  25. 25Add bay leaves and a pinch of salt.
  26. 26Add bay leaves and a pinch of salt.
  27. 27Add bay leaves and a pinch of salt.
  28. 28Cover the pot with a lid wrapped in a tea towel.
  29. 29Cover the pot with a lid wrapped in a tea towel.
  30. 30Cover the pot with a lid wrapped in a tea towel.
  31. 31Chop Chinese broccoli, sugar snap peas and slice ginger and chopped chillies.
  32. 32Chop Chinese broccoli, sugar snap peas and slice ginger and chopped chillies.
  33. 33Chop Chinese broccoli, sugar snap peas and slice ginger and chopped chillies.
  34. 34Stir fry the vegetables in a wok.
  35. 35Stir fry the vegetables in a wok.
  36. 36Stir fry the vegetables in a wok.
  37. 37Add lemon juice, soy sauce, sesame oil, ginger and chili to stir fry.
  38. 38Add lemon juice, soy sauce, sesame oil, ginger and chili to stir fry.
  39. 39Add lemon juice, soy sauce, sesame oil, ginger and chili to stir fry.
  40. 40Plate the coconut rice, chicken, and stir-fried vegetables.
  41. 41Plate the coconut rice, chicken, and stir-fried vegetables.
  42. 42Plate the coconut rice, chicken, and stir-fried vegetables.

Ingredients

  • 1 kg skinless chicken thigh fillets
  • 1 kg skinless chicken thigh fillets
  • 1 kg skinless chicken thigh fillets
  • 4 lemongrass stalks
  • 4 lemongrass stalks
  • 4 lemongrass stalks
  • 1 bunch Thai basil
  • 1 bunch Thai basil
  • 1 bunch Thai basil
  • 4 long red chillis
  • 4 long red chillis
  • 4 long red chillis
  • 1 inch ginger knob
  • 1 inch ginger knob
  • 1 inch ginger knob
  • 4 spring onion stalks
  • 4 spring onion stalks
  • 4 spring onion stalks
  • 2 Tbsp fish sauce
  • 2 Tbsp fish sauce
  • 2 Tbsp fish sauce
  • 1 lemon juice
  • 1 lemon juice
  • 1 lemon juice
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame oil
  • 1 tsp msg
  • 1 tsp msg
  • 1 tsp msg
  • 1 tsp salt and pepper
  • 1 tsp salt and pepper
  • 1 tsp salt and pepper
  • 3 cups jasmine rice, rinsed and drained
  • 3 cups jasmine rice, rinsed and drained
  • 3 cups jasmine rice, rinsed and drained
  • 1 can coconut milk
  • 1 can coconut milk
  • 1 can coconut milk
  • 1.5 cans boiling water refilled coconut milk can
  • 1.5 cans boiling water refilled coconut milk can
  • 1.5 cans boiling water refilled coconut milk can
  • 2 bay leaves or kefir lime leaves
  • 2 bay leaves or kefir lime leaves
  • 2 bay leaves or kefir lime leaves
  • pinch salt
  • pinch salt
  • pinch salt
  • 1 bunch Chinese broccoli
  • 1 bunch Chinese broccoli
  • 1 bunch Chinese broccoli
  • 1 bunch sugar snap peas
  • 1 bunch sugar snap peas
  • 1 bunch sugar snap peas
  • 2 chopped chillies
  • 2 chopped chillies
  • 2 chopped chillies
  • 1 inch knob sliced ginger
  • 1 inch knob sliced ginger
  • 1 inch knob sliced ginger
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 1 Tbsp soy sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame oil

Equipment

knifefood processorair fryerpottea towelpan

Tips

  • Marinate chicken for up to a day for maximum flavor.
  • For perfect rice: rinse well with cold water, use equal cups of liquid to rice, cover lid with tea towel, heat until boiling, then simmer for 10min and let it rest off heat with lid on for 10min.