Lemongrass & Coconut Chicken
with Garlic Rice & Chilli
- Milk
- Soy
- Gluten
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Thai cuisine is genius about using aromatics to add flavour. Here, we’ve doubled up on superstar ingredients, with fragrant lemongrass paste so it smells and tastes like a tropical holiday, plus a squeeze of lemon juice to add a delicious touch of citrus.
Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1
capsicum
1 packet
Lemongrass & Makrut Lime Stir-Fry Paste
1 packet
ginger paste
1 tin
coconut milk
1
long red chilli (optional)
½
lemon
1 bag
Asian greens
1 packet
chicken thigh
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.5 cup
water
1.5 tsp
brown sugar
¼ cup
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and a generous pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the capsicum. Roughly chop the Asian greens. Cut the chicken thigh into 2cm chunks.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken, tossing, until browned, 3-4 minutes.
Add the lemongrass & makrut lime stir-fry paste and ginger paste to the chicken and stir to coat. Cook until fragrant, 1 minute. Add the coconut milk, brown sugar and soy sauce. Reduce the heat to medium-low and simmer until slightly reduced, 4-5 minutes.
Add the capsicum to the pan and cover with a lid or foil. Cook until just tender, 3-4 minutes. Remove from the heat and stir through the Asian greens until just wilted.
Thinly slice the long red chilli (if using). Cut the lemon into wedges. Divide the lemongrass and coconut chicken and garlic between bowls. Garnish with the chilli squeeze over the lemon juice to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the aromatic lemongrass and coconut flavours, though some found the soy sauce overpowering.
- Ease of prep: Quick and easy to prepare, with several customers praising how simple it was to cook.
- Suggestions: Reduce soy sauce to 1-2 tablespoons instead of 1/4 cup to balance flavours and avoid oversalting.
- Leftovers: Some found it even tastier the next day, while others enjoyed it as a satisfying work lunch.
- Portions: Several customers wished for more vegetables or a larger serving of rice.
