Thai chicken breasts with coconut milk and lemongrass from Dinner: Changing the Game (page 38) by Melissa Clark

  • scallions
  • chicken breasts
  • coconut milk
  • fish sauce
  • lemongrass
  • limes
  • shiitake mushrooms

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on March 23, 2021

    I mostly Made half a recipe (used a full lemongrass stalk) for two of us, and although it is on the bland side, we thought it was very good, especially with the Thai inspired side salad I made to go with it. I cut my breasts in half and they were cooked through in the poaching liquid at 10 minutes as noted. Served in shallow bowls with jasmine rice. Riesling paired well with this dish.

  • Jane on October 23, 2020

    This was comfort food but I didn't love it enough to make it a repeat. Melissa does say in the headnote that it isn't spicy in order to make it acceptable to children but it did seem a bit bland, even with lemongrass and fish sauce. It was perfectly fine for a weeknight dinner but I feel I could make better use of 8 oz of shiitake mushrooms.

  • sarahkalsbeek on September 07, 2020

    We thought this was so good! We were serving it for a wine tasting (Zoom) party, and as Clark notes in the summary, this is a fantastic pairing with white wine! We didn't have mushrooms or scallions, so I just sliced up a very small onion and put it in with the poaching liquid before bringing that all up to a boil. So delicious!

  • stockholm28 on April 16, 2017

    The flavors in this dish were pleasant enough, but I really missed the chilies and ginger. To be fair, she notes in the headnote that this is not intended to be spicy and works when you need to feed both adults and kids. The dish is basically boneless, skinless chicken breasts simmered in coconut milk, fish sauce, lime juice, lemongrass, and garlic. You add shitakes and scallions. You serve it over rice. This dish took under 30 minutes including prep. I'd make it again because it is super easy. I'd doctor it up a bit with some chilies and ginger.

  • mfranklin125 on April 04, 2017

    Easy. Liked. Good.

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