Best 3 Thai Lemongrass And Basil Chicken Recipes

Indulge in the tantalizing flavors of Thailand with this aromatic and delectable Thai Lemongrass and Basil Chicken. Succulent chicken is marinated in a harmonious blend of herbs and spices, then grilled to perfection, resulting in a dish that bursts with vibrant and authentic Thai flavors. Accompany the chicken with a refreshing cucumber salad, a medley of fresh herbs, and a flavorful dipping sauce. This culinary journey will transport you to the bustling streets of Bangkok, offering a taste of Thailand's rich culinary heritage.

Check out the recipes below so you can choose the best recipe for yourself!

THAI LEMONGRASS AND BASIL CHICKEN

Thai Lemongrass and Basil Chicken image

Make and share this Thai Lemongrass and Basil Chicken recipe from Food.com.

Provided by sexymommalucas

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb green chinese long beans, trimmed and cut into 2-inch pieces or 1 lb young green beans, trimmed and cut into 1 1/2 -inch pieces
2 teaspoons peanut oil
1 1/4 lbs boneless skinless chicken breasts, all fat removed, cut crosswise into thin strips
1 medium onion, thinly sliced, rings separated
4 large garlic cloves, minced
2 stalks lemongrass, tough outer leaves removed, 4 inches of each stalk minced
3 tablespoons Thai fish sauce
2 teaspoons sugar substitute
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 cup fat-free no-salt-added canned chicken broth
2 tablespoons spicy oyster sauce
fresh ground pepper
2 cups cooked basmati rice
1/4 cup Thai basil

Steps:

Boil the beans in water until crisp cooked. Drain and place in ice water to stop cooking. Drain again and set aside.
Heat peanut oil in a heavy non-stick skillet or wok until very hot. Add the chicken, onion and garlic. Stir-fry for 4 minutes until chicken begins to cook through. Add the lemongrass, fish sauce, sugar substitute, coriander, and turmeric. Stir-fry for another 2 minutes. Add the beans, broth, and oyster sauce. Reduce the heat and simmer until the sauce thickens and chicken is cooked through. Season with pepper.
To serve, mold the rice using a 1/2 cup (small gratin cups and place the chicken around the rice. Garnish with basil. Serve immediately.

THAI-STYLE CHICKEN SOUP WITH BASIL

Thai-Style Chicken Soup With Basil image

This Thai-inspired soup has many layers in its complexity, but the overall effect is of cleanness and freshness.

Provided by Ruth Cousineau

Categories Soup/Stew Chicken Dinner Lunch Basil Healthy Tamarind Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 to 6 (main course) servings

Number Of Ingredients 15

Ingredients

2 fresh lemongrass stalks, root end trimmed and 1 or 2 outer layers discarded
2 large shallots, thinly sliced
2 large garlic cloves, thinly sliced
2 tablespoons vegetable oil
2 quart rich and flavorful chicken stock or 5 cups reduced-sodium chicken broth
1 (14-ounce) can diced tomatoes in juice, drained, reserving juice
2 ounces tamarind from a pliable block (a 2-inch cube), chopped
3 tablespoon fish sauce
2 (2-inch-long) fresh Thai chiles, thinly sliced
2 fresh or frozen makrut lime leaves
1 (2-inch) piece peeled ginger, thinly sliced
1 pound skinless boneless chicken breast
1/4 pound snow peas, sliced 1/4 inch thick
1/3 cup packed basil leaves (preferably Thai)
Accompaniment: cooked jasmine rice

Steps:

Cut off and discard top of lemongrass, leaving 6-inch stalks, then finely chop. Cook lemongrass, shallots, and garlic in oil in a large heavy pot over medium-low heat, stirring occasionally, until well browned, 12 to 15 minutes.
Add stock, reserved tomato juice, tamarind, fish sauce, chiles, lime leaves, and ginger and simmer, uncovered, 30 minutes.
While soup simmers, freeze chicken breast just until slightly firm, 20 to 30 minutes, then thinly slice crosswise.
Strain stock through a fine-mesh sieve into a large saucepan, pressing hard on and then discarding solids. Return to a simmer and stir in chicken, diced tomatoes, snow peas, and basil. Gently simmer just until chicken is cooked through, 1 to 2 minutes. Season with additional fish sauce and salt.

BASIL LEMONGRASS CURRY RECIPE BY TASTY

Basil Lemongrass Curry Recipe by Tasty image

Here's what you need: lemongrass, fresh basil, shallots, ginger, garlic, brown sugar, turmeric, ground coriander, cumin, salt, pepper, red pepper flakes, reduced-fat coconut milk, coconut oil, cooked rice, shrimp, bell pepper, green onion, broccoli

Provided by Emily Sajkoski

Yield 4 servings

Number Of Ingredients 19

Ingredients

4 stalks lemongrass
½ cup fresh basil
2 ½ shallots, divided
1 ginger, roughly chopped - 1 inches (2.54 cm)
3 cloves garlic
2 teaspoons brown sugar
½ teaspoon turmeric
½ teaspoon ground coriander
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon red pepper flakes
2 cans reduced-fat coconut milk
1 tablespoon coconut oil
4 cups cooked rice
1 lb shrimp, optional, shrimp, chicken
bell pepper
green onion
broccoli

Steps:

Add chopped lemongrass, basil, 1 shallot, garlic, ginger, ground coriander, cumin, turmeric, salt, pepper, red pepper flakes, and brown sugar to a food processor. Blend until a paste forms. (If difficult to combine, add 1 tbsp water to the mix and blend again).
Dice the remaining shallots and set aside.
Over medium heat, melt coconut oil in a large pan (big enough to hold 2 cans of coconut milk). Once the oil is hot and melted, add the basil lemongrass curry paste in. Let the curry paste bloom for 1 minute. Then add in the remaining chopped shallots and sauté until softened (2 minutes, approximately).
Pour in both cans of coconut milk and stir until combined. Cover and let curry reduce over medium heat for 20 minutes. Stir every so often. Season with salt and pepper.
While the curry simmers, prepare the meat and vegetables you will be using as desired.
Once the coconut curry has reduced and become thicker, begin assembling your dish. Pour the curry over a bed of rice, and top with any proteins and vegetables.
Serve and enjoy!

Nutrition Facts : Calories 864 calories, Carbohydrate 76 grams, Fat 48 grams, Fiber 1 gram, Protein 33 grams, Sugar 3 grams

Tips:

Choose the right chicken: For the best results, use boneless, skinless chicken thighs or breasts. Chicken thighs are more flavorful and juicy than breasts, but either one will work well in this recipe.
Marinate the chicken: Marinating the chicken in a mixture of lemongrass, basil, garlic, and soy sauce helps to infuse it with flavor. Be sure to marinate the chicken for at least 30 minutes, or up to overnight.
Use fresh ingredients: Fresh lemongrass, basil, and garlic are essential for this recipe. If you can't find fresh lemongrass, you can use dried lemongrass, but it won't be as flavorful.
Don't overcrowd the pan: When cooking the chicken, be sure to not overcrowd the pan. This will help the chicken to cook evenly and prevent it from steaming.
Serve with rice: This dish is traditionally served with rice. Jasmine rice is a good choice, but you can also use brown rice or white rice.

Conclusion:

Thai Lemongrass and Basil Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is marinated in a flavorful mixture of lemongrass, basil, garlic, and soy sauce, then cooked until tender and juicy. The sauce is made with a combination of coconut milk, fish sauce, and lime juice, and it is served over the chicken and rice. This dish is sure to please everyone at your table.