Ah, the summer rains in Ireland! Just when you thought the Emerald Isle couldn’t get any greener, nature decides to turn up the saturation knob with a refreshing shower. While others may grumble about the gloomy weather, I embrace it wholeheartedly, for it brings with it an opportunity to indulge in my all-time favourite dish: grilled lemongrass chicken with sticky coconut rice and a tantalizing sweet chili dressing.
Picture this: a misty landscape dotted with charming cottages and rolling hills, as raindrops dance on windowsills and the scent of petrichor fills the air. It’s the perfect setting for a culinary adventure that promises warmth, comfort, and a burst of flavour to brighten even the dreariest of days.
Now, you might be wondering how a plate of grilled lemongrass chicken and coconut rice fits into this rainy picture. Allow me to share a little secret—my trusty companion, lemongrass, in the kitchen, holds the power to transform any grey day into a vibrant feast for the senses. This fragrant lemongrass marinade infused with zesty lime and aromatic spices is like a ray of sunshine piercing through the clouds.
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But let’s rewind a bit. You see, growing up in Ireland, I developed a unique relationship with rain. It was a constant companion, a symphony of pitter-patter on the roof, and an invitation to embrace the cozy comforts of home. And what better way to enliven those drizzly afternoons than with a plateful of succulent grilled lemongrass chicken?
As the raindrops fall outside, I fire up my grill, infusing the air with the irresistible sizzle of marinated chicken searing to perfection. The smoky aroma mingled with lemongrass and lime tickles my senses, teasing me with the promise of an extraordinary culinary experience.
And when that tender chicken, adorned with charred grill marks, meets the sticky coconut rice, it’s a match made in foodie heaven. The creamy richness of coconut melds harmoniously with the fragrant lemongrass, while the sweet chili dressing adds just the right amount of heat to make your taste buds dance.
But that’s not all.
In the rest of this blog post, I will take you on a gastronomic journey through the flavours and textures of this delightful dish. From the marination process to grilling tips and a step-by-step guide on creating the perfect sticky coconut rice, we’ll leave no stone unturned. Oh, and let’s not forget the secret ingredient that adds an unexpected twist to the sweet chili dressing!
So, grab your umbrellas and let’s embrace the Irish summer rains together, one mouthwatering bite at a time. Trust me, after reading this blog post, you’ll find yourself eagerly awaiting the next downpour, just to have an excuse to savour this incredible dish.
Stay tuned for the full recipe that will transport you to a world of flavour and warmth.
Rain or shine, deliciousness awaits!
What You Need:
For the Lemongrass Chicken:
4 chicken breasts, boneless and skinless
4 stalks of lemongrass, white parts only, finely minced
4 spring onions
4 cloves of garlic, minced
2 tablespoons light soy sauce
1 dessert spoon dark soy sauce
2 tablespoons oyster sauce
1 tablespoon honey
1 tablespoon coconut oil
For the Sticky Coconut Rice:
1 cup jasmine rice
1 cup coconut milk
1 cup water
1/2 teaspoon salt
For the Sweet Chilli Dressing:
2 tablespoons sweet chilli sauce
1 tablespoon lime juice
1 teaspoon fish sauce
1 teaspoon honey
Lets get Cooking:
Marinate the chicken:
In a mixing bowl, combine the minced lemongrass, minced garlic, fish sauce, soy sauce, honey, and vegetable oil.
Add the chicken breasts to the bowl and mix well, ensuring each piece is coated with the marinade.
Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 1 hour or overnight for maximum flavour.
Prepare the Sticky Coconut Rice:
Rinse the jasmine rice until the water runs clear.
In a saucepan, combine the rinsed rice, coconut milk, water, and salt.
Bring the mixture to a boil over medium heat, then reduce the heat to low, cover the saucepan, and let it simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.
Once cooked, remove from heat and let it sit covered for an additional 5 minutes to allow the rice to steam and become sticky.

​Make the Sweet Chilli Dressing:
In a small bowl, whisk together the sweet chilli sauce, lime juice, fish sauce, and honey until well combined.
Set aside for later use.
Grill the Lemongrass Chicken:
Preheat your grill to medium-high heat.
Remove the chicken breasts from the marinade, allowing any excess marinade to drip off.
Place the chicken on the preheated grill and cook for about 6-8 minutes per side or until the internal temperature reaches 165°F (75°C).
Remove the chicken from the grill and let it rest for a few minutes before slicing.
Serve:
Slice the grilled lemongrass chicken into thin strips.
Serve the sticky coconut rice alongside the chicken.
Drizzle the sweet chilli dressing over the chicken and rice.
Garnish with fresh herbs like cilantro or Thai basil, and sliced red chillies for an extra kick.
Enjoy!

Duck Chu Chee RecipeWhat You Need:

• 2 duck breasts, skin-on
• 1 can coconut milk
• 2-3 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon palm sugar (or brown sugar)
• 1 tablespoon vegetable oil
• 1 red bell pepper, thinly sliced
• 1 cup Thai basil leaves, loosely packed
• 1 kaffir lime leaf, thinly sliced
• Fresh coriander leaves for garnish
• Steamed jasmine rice for serving

Lets Get Cooking:

1. Prepare the Duck:
   • Pat dry the duck breasts with paper towels.
   • Score the skin of the duck breasts with a sharp knife, making shallow cuts in a crisscross pattern.
2. Cook the Duck:
   • Heat a large pan or wok over medium-high heat.
   • Place the duck breasts, skin-side down, in the hot skillet. Cook for about 5-7 minutes or until the skin is golden and crispy. Flip and cook the other side for an additional 3-5 minutes or until the duck is browned. Remove the duck from the skillet and set it aside.
3. Prepare the Chu Chee Sauce:
   • In the same pan, add vegetable oil and red curry paste. Stir-fry for 1-2 minutes until fragrant.
   • Pour in the coconut milk, fish sauce, soy sauce, and palm sugar. Stir well to combine.
   • Bring the sauce to a gentle simmer, then reduce the heat to low.
4. Simmer the Duck:
   • Return the duck breasts to the skillet, coating them with the Chu Chee sauce.
   • Simmer the duck in the sauce for about 15-20 minutes or until the duck is cooked through. Occasionally baste the duck with the sauce.
5. Add Vegetables:
   • Add the sliced red bell pepper to the skillet and cook for an additional 3-5 minutes until the vegetables are tender-crisp.
6. Finish and Serve:
   • Remove the skillet from heat and stir in Thai basil leaves and sliced kaffir lime leaf.
   • Serve the Duck Chu Chee over steamed jasmine rice, garnished with fresh cilantro leaves.

Enjoy your homemade Duck Chu Chee with its aromatic red curry sauce and tender duck meat! Adjust the spice level and seasonings according to your taste preferences.