Vietnamese Lemongrass Coconut Chicken

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (cut into bite-size pieces)

• 3 stalks fresh lemongrass (finely minced, white part only)

• 4 cloves garlic (crushed)

• 2 shallots (sliced thin)

• 1–2 red chili peppers (minced, adjust for heat)

• 1 tbsp fish sauce

• 1 tbsp soy sauce

• 2 tsp sugar (preferably palm sugar)

• ½ tsp ground turmeric

• ½ tsp black pepper

• ½ cup coconut milk

• Juice of ½ lime

Finishing:

• Fresh cilantro and Thai basil (for garnish)

• Cooked jasmine rice (to serve)

Directions 

1. Preheat & Infuse Aromatics

   • Heat the skillet over medium heat until a drop of water dances (Nutri-Stahl’s perfect heat cue).

   • Add 1 tbsp coconut oil, garlic, shallots, and lemongrass.

   • Sauté until fragrant and golden — about 3 minutes.

2. Sear the Chicken

   • Add the chicken pieces directly to the aromatics.

   • Stir-fry until lightly browned on all sides. The even heat ensures a perfect golden sear without burning the lemongrass.

3. Season & Simmer

   • Add fish sauce, soy sauce, sugar, turmeric, and chili.

   • Stir to coat, then pour in coconut milk.

   • Reduce heat to low and cover with the Nutri-Stahl lid. Simmer for 10–12 minutes until the sauce thickens and the chicken is tender.

4. Final Touch

   • Remove the lid, increase heat to medium-high, and cook another 2–3 minutes to caramelize the sauce slightly.

   • Squeeze fresh lime juice and toss.