Lemongrass Coconut Chicken with Roasted Zucchini
A Thai-inspired dish featuring tender chicken thighs simmered in a creamy, aromatic coconut and lemongrass sauce. This combination is served over jasmine rice with oven-roasted zucchini coins.
Ingrédients
- 1 1/2 pounds boneless skinless chicken thighs
- 1 tsp paprika
- garlic powder, onion powder, salt, and pepper
- olive oil
- 3 cloves garlic · minced
- 1 jalapeño · ribs and seeds removed (optional), minced
- 1 inch ginger · grated or minced
- 2 tbsp lemongrass or lemongrass paste
- 1 tbsp brown sugar
- 14 ounce unsweetened coconut cream · canned
- 1 juice and zest of lime
- 2 zucchinis
- fresh cilantro and/or basil · chopped
- cooked jasmine rice
Préparation
- 1
Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with paprika, garlic powder, onion powder, salt, and pepper. Cook for 8-10 minutes until internal temperature reaches 165°F. Remove from the pan, let cool, and shred into bite-sized pieces.
- 2
In the same skillet, sauté the garlic, jalapeño, and ginger until fragrant. Stir in the lemongrass and brown sugar. Pour in the coconut cream and bring to a gentle, low simmer. Season the sauce with lime zest, lime juice, and salt.
- 3
Slice zucchinis into coins, toss with olive oil, salt, and pepper. Arrange on a baking sheet and roast at 230°C for 10-15 minutes.
- 4
Return the shredded chicken to the skillet with the sauce. Fold in fresh cilantro or basil just before serving over warm jasmine rice with the roasted zucchini.