Coconut Milk and Lemongrass Chicken

An exotic and fragrant dish inspired by Asian flavors. Chicken is simmered in a creamy coconut milk sauce, enhanced by the freshness of lemongrass and ginger. This keto dish is perfect for a light and flavorful dinner.

Ingredients

500g chicken breast or thighs, cut into bite-sized pieces

400ml full-fat coconut milk

2 stalks of lemongrass, finely chopped (white part only)

1 tablespoon fresh ginger, grated

2 cloves garlic, minced

1 small onion, sliced

1 red bell pepper, sliced

1 tablespoon coconut oil

1 tablespoon lime juice

Fresh cilantro for garnish

Sea salt and freshly ground pepper

Instructions

1. Heat the coconut oil in a wok or large skillet over medium-high heat.
2. Add the chicken pieces and cook until browned on all sides. Remove and set aside.
3. In the same skillet, add the onion, bell pepper, lemongrass, ginger, and garlic. Sauté for 3–4 minutes until fragrant.
4. Pour in the coconut milk and bring to a gentle simmer.
5. Return the chicken to the skillet and simmer for 10–15 minutes until the chicken is cooked through and the sauce has thickened slightly.
6. Stir in the lime juice and season with salt and pepper.
7. Garnish with fresh cilantro and serve hot.

Variants

• Shrimp Coco: replace chicken with shrimp for a seafood version.
• Spicy Coco: add some red curry paste or chopped chili for a spicy kick.
• Veggie Coco: use tofu and plenty of vegetables for a vegetarian option.

Tips

• Use full-fat coconut milk for a richer and creamier sauce.
• If the sauce is too thick, add a splash of water or chicken broth.
• Serve with cauliflower rice for a complete keto meal.

FAQ