This coconut lemongrass chicken recipe is easy, all done in one pot, and comes out as a fragrant and comforting chicken dish, braised in lemongrass-infused coconut cream sauce. Each spoonful of fork-tender chicken is infused with the bright aroma of lemongrass and the rich, creamy depth of coconut, making this Asian recipe perfect for satisfying family dinners. This comforting, flavorful, and simple recipe comes together in thirty minutes, good enough to make any night of the week feel a little special.
Table of contents
The scent of lemongrass takes me away. It reminds me of bowls of Tom Kha Gai (Thai lemongrass coconut soup) and memories of the sound of the mortar and pestle on the cutting board.
This coconut lemongrass chicken is my Thai-inspired shortcut recipe to get that comfort dish at home, with the ease and effortlessness that a busy mama requires (or anybody).
Since I often eat ulam (foods eaten with rice), the stew-like and saucy element of this dish gives it the ultimate draw because all I need is a bowl of this and a side of steamed rice for a complete meal.
So whether you are new to Asian cooking, an expert home chef, or just craving one of the best combinations of all time, this recipe can take you there.
Let’s go!
Some Coconut Dishes that are a Must Try
- Butternut Squash Ginger Coconut Milk Soup
- Filipino Chicken Bicol Express Recipe – Spicy, Creamy, Delicious! (spicy chili coconut chicken stew)
- Natural BEST Ginataang Kalabasa with Shrimp (Hipon Kalabasa) (coconut milk shrimp with butternut squash)
What is Coconut Lemongrass Chicken
Coconut lemongrass chicken is chicken braised to fork tenderness, in an easy coconut cream sauce, infused with lemongrass, and seasoned with simple and easy-to-find ingredients.
The beauty of this dish is that it is versatile to add vegetables of your liking and you can use white or dark meat chicken. I offer the alternative method in the recipe if you choose to use chicken breasts.
All the ingredients are simple, easy to access, and mostly found at any major Western grocery store (many of them do carry lemongrass).
Don’t let the idea that this has to be exactly like the Thai restaurant version deter you from experiencing the magic of lemongrass with coconut.
This recipe comes out so lip-smacking delicious, better than takeout, and brings the comfort of Thai and island flavors right to your dining table.
Ingredients
- 1.8 lbs chicken thighs (boneless, skinless) – This cut is best for braising and comes out tender and juicy.
- 1 tbsp shaved or julienned ginger – If you like to eat ginger cut it julienned; if not, leave as bigger shavings.
(Galangal works as a great Asian substitute if you have it) - 1/2 white onion, chopped – important for flavor, aroma, and texture
- 5 garlic cloves, smashed – essential aromatic and seasoning. Smashed garlic infuses the sauce without leaving little bits that you will bite into.
- 3 lemongrass stalks
- Trim the bottom soft portion, mince and pound using a mortar and pestle. The soft part at the base is the edible part of lemongrass. How to cook with lemongrass.
- Cut the remaining stalks into 3-inch pieces (for flavor and infusing, not for eating)
- 1 can (14 oz) coconut cream
- Salt and white pepper (to taste)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- Avocado oil (for searing)
Garnishes:
- Cilantro
- Scallions
- Red chili flakes
- Chili oil
- Bird’s eye chilies
- Lime wedges
add-ins (Optional ):
- Carrots
- Mushrooms
- Baby bok choy or spinach
- Rice Noodles
spice (Optional):
- Red curry paste
- Bird’s eye chilies
- pinch of turmeric
- extra spicy with a tablespoon of sambal oelek
- fish sauce – gives more authentic Thai and Asian flavor to the sauce. If you use fish sauce, reduce added salt.
Equipment
- Braiser or wide pan with lid
- Tongs
- Spoon or ladle
- Mortar and pestle (for lemongrass)
Instructions
1. Sear the chicken
Heat a braiser over medium heat and add avocado oil. Place the chicken in the pan and sear for about 3 minutes until lightly golden.
Flip the chicken, then move it slightly to the side of the pan.
2. Add the aromatics
Add garlic, ginger, and onion to the pan and sauté lightly until fragrant.
Then, add the lemongrass:
- Spread the pounded lemongrass around and under the chicken
- Add the 3-inch lemongrass pieces into the pan
3. Add coconut cream
Pour in the coconut cream. It’s okay if the coconut cream has solids because they will melt. Just leave it.
Lower the heat to low and cover with a lid for 2 minutes. (Do not boil or use high heat or else your sauce will break apart and separate and the chicken will be dry.)
4. Mix and braise
Remove the lid and gently stir the coconut cream to combine everything.
Cover again and cook on low heat for 15 minutes.
Every 5–6 minutes, remove the lid and spoon the sauce over the chicken several times to keep it moist and infused with flavor. Spooning sauce over the chicken keeps the chicken moist and cooking evenly. Do not skip this!
5. Add vegetables (optional)
If using vegetables, add them during this stage so they cook gently in the sauce.
6. Finish cooking
After about 25 minutes total, remove the lid and continue spooning sauce over the chicken.
Season with salt and white pepper. Mix well and continue spooning sauce over the chicken.
Add the soy sauce and rice vinegar.
Continue cooking for another 5 minutes, spooning sauce over the chicken to finish.
7. Serve
Remove from heat and serve the chicken with plenty of sauce in a bowl.
Serve as is or with steamed rice.
Using Different Cuts of Chicken
This recipe is flexible and works with different cuts of chicken—you just need a few simple adjustments. Follow these tips for the best results.
Chicken Thighs and Legs
This is the ideal cut for this recipe.
- Follow the recipe exactly as written
- Thighs and legs stay juicy, tender, and hold up well to the braising process
- No extra prep needed beyond seasoning and searing
These cuts give you the richest flavor and the most forgiving results.
Chicken Breast
Chicken breast is lean, so it needs a little extra care to stay tender OR it’s going to be dry.
- Slice into smaller pieces or strips for even cooking
- Lightly tenderize with baking soda (about 1/2 tsp for the batch, let sit 10–15 minutes, then rinse well and pat dry). This is how restaurants do it! It’s called velvetizing chicken and is important so the chicken breast is bouncy and tender.
- Follow the recipe BUT add the aromatics and coconut cream first, allowing it to infuse with the lemongrass for ten minutes.
- Then, add the chicken breast with the last ten minutes so it doesn’t overcook.
This gives you a leaner protein dish.
Whole Chicken (1.5 hours)
If using a whole chicken, cut it into parts (legs, thighs, breasts, wings) so it cooks evenly, or leave whole and ensure you use a Dutch oven and increase the liquids of the recipe.
It takes almost 1.5 hours to cook a whole chicken in a Dutch oven on the stove. It must reach 165∘𝐹 in the thickest part of the thigh to be cooked. Use low-medium heat. Do not boil or high simmer… it takes low and slow to fully cook.
- Double the sauce ingredients to fully coat and braise everything.
- Add 1 cup chicken stock to increase liquid volume.
- Use a Dutch oven or a larger, deeper pot to comfortably fit all the pieces
- Follow the same cooking method, but expect a slightly longer cook time of 1-1.5 hours.
- Spoon the sauce over very frequently to keep everything moist and flavorful
This version is great for family-style meals and gives you a mix of textures. The bone-in style also adds more flavor.
Be sure to add garnishes for color and brightness at the end.
Best Tips
- Don’t skip pounding the lemongrass—it releases the most flavor and makes the lemongrass edible.
- Keep the heat low to avoid breaking the coconut cream and keeping the chicken tender.
- Spoon the sauce over the chicken often to build flavor, glaze, and keep the chicken moist.
- Use chicken thighs for the best tenderness and richness
- If adding, cut vegetables evenly so they cook at the same rate.
- Keep it simple! To many ingredients starts to dilute the lemongrass so keep it saucy and easy to highlight the main ingredients.
Foodie Elevation Tip
After cooking, serve in a bowl and spoon a lot of the sauce over the chicken right before serving. It adds a richer, glossy finish and enhances the aroma. Plus, a spoon of chicken and sauce is ideal for every bite.
Finish with a squeeze of lime or calamansi to brighten the dish right at the end.
If you don’t have coconut cream, use canned coconut milk. Add a cornstarch slurry at the end to thicken the sauce so it’s not watery. (1 tbsp cornstarch mixed with 2 tbsp cold water) and bring it to a high simmer.
Serving Suggestions
- Serve with a side of steamed jasmine, brown rice, or garlic rice
- Add a side of sautéed greens like baby bok choy
- Serve in a deep bowl to hold all that sauce
Storage and Leftovers
Store in an airtight container in the fridge for up to 3 days.
Reheat gently over low heat or in the microwave with a splash of water.
This dish tastes even better the next day as the flavors deepen.
FAQs
Can I use chicken breast instead?
Yes, but thighs are recommended for better flavor and tenderness. Follow the instructions for chicken breasts (using different cuts section).
What does lemongrass taste like?
It has a light citrus, herbal, refreshing aroma and flavor that’s bright, not sour. There are not many substitutes for lemongrass because it’s really one of a kind!
Do I eat the lemongrass stalk pieces?
No, those are for flavor only. Remove them before eating. They are in the sauce for infusing.
Can I make this spicy?
Yes, add red curry paste or bird’s eye chilies to your taste.
Why is my coconut sauce separating?
The heat may be too high. Keep it at a low, gentle heat or else you will break the sauce and separate it!
Can I make this dairy-free?
It already is—coconut cream gives it richness without dairy.
This coconut lemongrass chicken is one of those dishes that feels both comforting and elevated at the same time without having to go to the Thai restaurant. It’s homemade with love, rich, fragrant, and layered with flavor, yet simple enough to make anytime.
Coconut Lemongrass Chicken
Equipment
- Spoon or ladle
- mortar and pestle (for lemongrass)
Ingredients
- 1.8 lbs chicken thighs boneless, skinless
- 1 tbsp ginger shaved or julienned; galangal as a substitute
- 1/2 white onion chopped
- 5 garlic cloves smashed
- 3 lemongrass stalks Trim the bottom soft portion and pound with mortar and pestle. Cut the remaining stalks into 3-inch pieces.
- Salt and white pepper to taste
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 14 oz canned coconut cream
- Avocado oil for searing
- Garnishes: scallions, cilantro, chilis, lemonn wedges
- Optional Vegetables: carrots, mushroom, baby bok choy or spinach
Instructions
Sear the chicken
- Heat a braiser over medium heat and add avocado oil. Place the chicken in the pan and sear for about 3 minutes until lightly golden.Avocado oil, 1.8 lbs chicken thighs
- Flip the chicken, then move it slightly to the side of the pan.
Add the aromatics
- Add garlic, ginger, and onion to the pan and sauté lightly until fragrant. Add the lemongrass: Spread the pounded lemongrass around and under the chicken. Add the 3-inch lemongrass pieces into the pan.1 tbsp ginger, 1/2 white onion, 5 garlic cloves, 3 lemongrass stalks
Add coconut cream
- Pour in the coconut cream. It's okay if the coconut cream has solids because they will melt. Just leave it.Lower the heat to low and cover with a lid for 2 minutes. (Do not boil or use high heat or else your sauce will break apart and separate and the chicken will be dry.)14 oz canned coconut cream
Mix and braise
- Remove the lid and gently stir the coconut cream to combine everything. Cover again and cook on low heat for 15 minutes.Every 5–6 minutes, remove the lid and spoon the sauce over the chicken several times to keep it moist and infused with flavor. Spooning sauce over the chicken keeps the chicken moist and cooking evenly. Do not skip this!Add vegetables (optional): If using vegetables, add them during this stage so they cook gently in the sauce.Optional Vegetables: carrots, mushroom, baby bok choy or spinach
- Add in the soy sauce and rice vinegar. (If you want to add fish sauce or other spice also add that now.)Salt and white pepper, 1 tbsp soy sauce, 1 tbsp rice vinegar
Finish cooking
- After about 25 minutes total, remove the lid and continue spooning sauce over the chicken. Season with salt and white pepper. Mix well and continue spooning sauce over the chicken.Continue cooking for another 5 minutes, spooning sauce over the chicken to finish.
Serve
- Remove from heat and serve the chicken with plenty of sauce in a bowl. Serve as is or with steamed rice and sides of choice.Garnishes: scallions, cilantro, chilis, lemonn wedges
Notes
- Don’t skip pounding the lemongrass—it releases the most flavor and makes the lemongrass edible.
- Keep the heat low to avoid breaking the coconut cream and keeping the chicken tender.
- Spoon the sauce over the chicken often to build flavor, glaze, and keep the chicken moist.
- If adding, cut vegetables evenly so they cook at the same rate.
- Keep it simple! To many ingredients starts to dilute the lemongrass so keep it saucy and easy to highlight the main ingredients.
Garnish Ideas:
- Cilantro
- Scallions
- Red chili flakes
- Chili oil
- Bird’s eye chilies
- Lime wedges
Optional add-ins:
- Carrots
- Mushrooms
- Baby bok choy or spinach
- Rice Noodles
Optional spice:
- Red curry paste
- Bird’s eye chilies
- pinch of turmeric
- extra spicy with a tablespoon of sambal oelek
- fish sauce – gives more authentic Thai and Asian flavor to the sauce. If you use fish sauce, reduce added salt.
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