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Thai Lemongrass & Coconut Chicken

Thai Lemongrass & Coconut Chicken

with 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 to add a deep citrusy touch.

This week's green beans were not up to our quality standards so we've replaced them with snow peas. Don't worry, the recipe will be just as delicious!

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Preparation Time
30 minutes
Cooking difficulty
Level 1
serving amount
serving amount

1 packet

basmati rice

2 leaves

kaffir lime leaves

1 stalk


1 clove


1 knob


1 bag

snow peas

1 packet

chicken thighs

1 tin

coconut milk

½ cube

chicken stock

1 bag

baby spinach leaves

1 unit

long red chilli

1 unit


Not included in your delivery

olive oil

1.5 cup


1 tsp

soy sauce (or gluten free tamari soy sauce)


Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)3050 kJ
Fat27.5 g
of which saturates13.9 g
Carbohydrate71.6 g
of which sugars2.6 g
Protein42.3 g
Sodium314 mg
Medium Pan
Chopping board
Large Non-Stick Pan

In a medium saucepan, bring the water (see ingredients list) 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. Press down on the lemongrass with the flat side of a knife to gently bruise the stalk. Finely chop the garlic (or use a garlic press). Finely grate the ginger. 'Trim the snow peas and slice in half. Cut the chicken thigh into 2cm-thick strips.


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


Add the lemongrass, garlic and ginger to the pan and stir through to coat the chicken. Cook for 1 minute, or until fragrant. Add the coconut milk, chicken stock (1/2 cube for 2 people / 1 cube for 4 people) and soy sauce. Reduce the heat to medium-low and simmer for 4-5 minutes, or until slightly reduced.


Add the snow peas to the pan and cook for a further 2-3 minutes, or until just tender.Remove the pan from the heat and stir through the baby spinach leaves 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 rice and Thai coconut chicken curry between bowls. Garnish with long red chilli (if using) and serve with lime wedges.