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indonesian

Coconut Chicken Stew with Lemongrass

This simmered dish pairs boneless skinless chicken thigh with coconut milk, lemongrass stalk, bruised and cauliflower florets. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

47 g Protein
23 g Carbohydrates
43 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 195g boneless skinless chicken thigh 236 kcal
  • 142g coconut milk (canned) 280 kcal
  • 160g cauliflower florets 40 kcal
  • 31g shallot, sliced 22 kcal
  • 7g garlic, minced 10 kcal
  • 9g ginger, grated 7 kcal
  • 11g lemongrass stalk, bruised 4 kcal
  • 13g lime juice 4 kcal
  • 5g vegetable oil 44 kcal
  • 106g water 0 kcal

Cooking instructions

  1. boneless skinless chicken thighvegetable oil
    Season the chicken thigh with salt and pepper. Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil.
  2. shallotgarlicginger
    Add shallot, garlic, and ginger; cook 1-2 minutes until fragrant.
  3. boneless skinless chicken thighlemongrass stalk
    Add chicken and lemongrass; sear 2-3 minutes, turning once.
  4. boneless skinless chicken thighcoconut milk (canned)water
    Pour in coconut milk and water. Simmer gently for 12-15 minutes until chicken is cooked through.
  5. cauliflower floretslime juice
    Add cauliflower florets and simmer 4-5 minutes until just tender. Stir in lime juice and serve hot.

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