Coconut and lemongrass chicken

A fragrant Asian classic that’s well worth the effort.

More than 1 hour

Serves 4-6

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Curry paste:
  • 2cm knob ginger, peeled and coarsely chopped
  • 2 green chillies, coarsely chopped
  • Handful fresh coriander + extra for serving 
  • 4 cloves garlic, peeled
  • 3 stalks lemongrass, outer leaves removed and coarsely chopped
  • 2 tsp (10ml) honey
  • 1 tsp (5ml) fish sauce
  • 2 Tbsp (30ml) each water and oil
  • 8 chicken thighs
  • Glug oil
  • Salt and milled pepper
  • ½ cup (125ml) vegetable stock
  • 1 can (400ml) coconut milk
  • 4 baby marrows, sliced
  • ½ packet (70g) mangetout
  • ½ cup (125ml) frozen peas
  • Juice (30ml) of 1 lime or ½ lemon
  • 2 tsp (10ml) soy sauce
For serving:
  • 2 cups (500ml) cooked jasmine rice
  • ½ cup (125ml) toasted coconut flakes
  • Handful fresh coriander, chopped


  1. Blend curry paste ingredients in a food processor until smooth.
  2. Place chicken in a large bowl and add half the paste. 
  3. Rub into chicken and marinate in the fridge for 2 hours.
  4. Heat oil in a large pan and fry chicken in batches until golden. Season.
  5. Return all chicken to pan, stir in remaining curry paste and fry for 6-7 minutes.
  6. Add stock and coconut milk and simmer for 20-25 minutes.
  7. Add vegetables. 
  8. Simmer until veg is tender but still bright-green, and chicken is cooked.
  9. Season to taste with lime/lemon and soy sauce.
  10. Serve on a bed of rice and top with coconut flakes and coriander.


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