I'm going to show you how to make this delicious and healthy lemongrass chicken served over Jasmine rice and steamed broccoli. We will be making a fantastic coconut lemongrass basil sauce you are going to love! Once we drizzle this over the chicken the meal is complete. You know it's the sauce that makes the dish right? This sauce makes this dish! Try it and let me know what you think. Visit my website: http://www.cooking-mexican-recipes.comMy Free Newsletter: http://www.cooking-mexican-recipes.com/food-ezine.htmlConnect with me on FACEBOOK yet? http://www.RobinInTheKitchen.comTWITTER: https://twitter.com/#!/Robin_Rockin Pinterest: http://www.pinterest.com/rockinrobin14/Google+: http://tinyurl.com/mkeeqoxInstagram: http://instagram.com/RockinRobinCooksLemongrass Chicken RecipeThai Green Curry Pastehttp://amzn.to/2rR8q2h Ingredients: 1 lb. of chicken breast, boneless, skinless, butterflied and pounded inch thick4 lemongrass stalks1 can (4 oz.) mild green chiles, chopped and drained2 shallots, chopped1 Tbsp. green curry paste13 oz. coconut milk, full fat1 tsp. Salt1 - 2 Tbsp. olive oil2 tsp. Fresh lemon juice8 large basil leaves, chopped tsp. Garlic powder2 cups organic broccoli florets, steamed 1 cups white rice, cooked Directions:Trim the lemongrass on both ends and pound it with a meat tenderizer to break down the fibers. Then slice the lemongrass into small pieces. Timing is important in this dish, so prepare the white rice according to package instructions and keep warm. Steam the broccoli florets and time it so that it will be fork tender about the time the chicken is done grilling, about 8 minutes or so. Place the olive oil in a medium nonstick or ceramic frying pan over medium heat. Add the lemongrass, chopped shallot and the diced green chiles and saute for 10 to 12 minutes. Lower the temperature if it gets too hot and stir frequently. Let this cool for 5 min. Once the lemongrass has cooled a bit, add the following to a blender:Lemongrass/shallot mixtureGreen curry pasteSalt Garlic powderCoconut milkLemon juiceBasil, remember to not chop this up until you are ready to add to blender Blend this up until it is completely smooth and pour it into a saucepan over low heat to get it nice and hot. Heat up a grill pan over medium high heat and place the chicken breast on the pan. Season with salt and garlic powder. Grill the chicken for 3 to 4 minutes per side or until the chicken is no longer pink inside. Once the chicken is done it is time to plate up this delicious meal. Place some white rice on a plate, followed by some steamed broccoli and then a slice of chicken breast. Spoon the coconut basil sauce over all and enjoy! Thanks for watching and sharing!Rockin RobinP.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Twitter, Google Plus and any other social media you like to use. It's as simple as copying and pasting this link: