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Lemongrass & Coconut Chicken

Lemongrass & Coconut Chicken

with Greens & Lime-Infused Rice

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Thai cuisine is genius about using aromatics to add flavour. Here, we’ve doubled up on superstar ingredients, with fragrant kaffir lime leaves in the rice so it smells and tastes like a tropical holiday, plus a stalk of lemongrass in the curry to add a delicious touch of citrus.


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Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

basmati rice

2 leaves

kaffir lime leaves

1 stalk


2 clove


1 knob


1 bag

green beans

1 packet

chicken thigh

1 tin

coconut milk

½ cube

chicken stock

1 bunch

Asian greens

1 unit

long red chilli

1 unit


Not included in your delivery

olive oil

1.5 cup


3 tsp

soy sauce

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3040 kJ
Fat27.5 g
of which saturates13.8 g
Carbohydrate71.6 g
of which sugars2.9 g
Dietary Fibre0 g
Protein41.9 g
Cholesterol0 mg
Sodium518 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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In a medium saucepan, bring the water to the boil. Add the basmati rice and kaffir lime leaves, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water has absorbed. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, remove the outer layer of the lemongrass and discard. Halve the lemongrass lengthways, then press down with the flat side of the knife to bruise the stalk. Finely chop the garlic (or use a garlic press). Finely grate the ginger. Trim the green beans and cut in half. Roughly chop the Asian greens. Cut the chicken thigh into 2cm strips.


Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Season the chicken with salt and pepper, then add to the pan. Cook, tossing, until the chicken is browned, 3-4 minutes.


Add the lemongrass, garlic and ginger to the chicken and stir to coat. Cook until fragrant, 1 minute. Add the coconut milk, crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people) and soy sauce. Reduce the heat to medium-low and simmer until slightly reduced, 4-5 minutes. TIP: Seasoning is key in this dish! Taste and add some more soy sauce or a pinch of brown sugar if you think it needs it!


Add the green beans to the pan and cover with a lid or foil. Cook until just tender, 2-3 minutes. Remove the pan from the heat and stir through the Asian greens until just wilted. Thinly slice the long red chilli (if using). Cut the lime into wedges.


Remove the kaffir lime leaves from the basmati rice and remove the lemongrass from the chicken. Divide the lime-infused rice and lemongrass and coconut chicken between bowls. Sprinkle with the chilli (if using) and serve with the lime wedges.