• 40 Ratings

The hot peppers in this dish are balanced by the cool, soothing coconut milk, leaving you with a refreshing combination of flavors.

Martha Stewart Living, March 2006

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Read the full recipe after the video.

Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring coconut milk to a boil in a medium saucepan. Add chicken and lemongrass. Reduce to a simmer, and cook, stirring occasionally, until chicken is just cooked through, about 4 minutes.

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  • Stir in scallions and Dragon chiles, and cook until heated through, about 30 seconds. Remove from heat. Stir in lime juice, fish sauce, and shredded cilantro. Garnish with cilantro leaves and Bird chiles. Serve immediately.

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Reviews

40 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 23
  • 2 star values: 3
  • 1 star values: 4
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