Coconut Cream Dreams: Chicken with Coconut Cream and Lemongrass

8 months ago

chicken with coconut cream and lemongrass

When life gives you lemongrass, make a tasty dish out of it! And when you have coconut cream, you can turn it into a delightful dream! Just don’t forget the chicken and follow these steps for this hearty dish.


Chicken with Coconut Cream and Lemongrass

Makes 4-5 servings


2 Tbsps Cooking oil (preferably coconut oil)

6 cloves Native garlic, crushed

1 Medium-sized onion, sliced

1 Small ginger, sliced

½ kilo Chicken choice cuts

⅓ kilo Sliced lemongrass bulbs

½ tsp Sea salt

  • Coconut cream from 1 large mature coconut

Red bell pepper (optional), for garnish

  • Patis
  1. Heat cooking oil in a wok or kawali. Sauté crushed garlic then sliced onion. Toss in sliced ginger.
  2. Add chicken and toss occasionally until cooked through.
  3. Add sliced lemongrass bulbs and season with salt.
  4. Pour coconut cream over chicken. Let boil and continue to cook in low heat until the flavors of coconut cream and lemongrass blend and the chicken is fork tender. Season with more salt and patis, if desired. Serve hot and garnish with red bell pepper strips.

Recipe by the Sikhay: Sigla, Kalusugan, at Buhay team

Photographed by John Ocampo


Have a feast of more chicken dishes:

Chicken and Asparagus Salad

Chicken with Black Olives

Herb and Mustard Chicken

Chicken Ham

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