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plated coconut lemongrass chicken

Coconut Lemongrass Chicken

This coconut lemongrass chicken recipe is easy, saucy, and ready in 30 minutes. The fragrant, lemongrass infused coconut sauce screams flavor, satisfaction, and comfort.
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Course: Dinner, Entree, Main Course, Soup, Ulam
Cuisine: Asian, Thai
Keyword: chicken, chicken thighs, coconut, coconut cream, coconut milk, coconut milk stew, lemongrass
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 3 servings
Calories: 1054kcal

Equipment

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
    sear chicken
  • 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
    saute aromatics with chicken

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
    add coconut cream to chicken

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
    spoon coconut sauce over the chicken in pan
  • 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
    add soy sauce and 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
    plated coconut lemongrass chicken

Notes

*For using different cuts of chicken refer to the article (how to use different cuts of meat section)
  • 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.

Nutrition

Nutrition Facts
Coconut Lemongrass Chicken
Amount per Serving
Calories
1054
% Daily Value*
Fat
 
91
g
140
%
Saturated Fat
 
53
g
331
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
10
g
Monounsaturated Fat
 
21
g
Cholesterol
 
267
mg
89
%
Sodium
 
552
mg
24
%
Potassium
 
1057
mg
30
%
Carbohydrates
 
14
g
5
%
Fiber
 
3
g
13
%
Sugar
 
1
g
1
%
Protein
 
50
g
100
%
Vitamin A
 
213
IU
4
%
Vitamin C
 
7
mg
8
%
Calcium
 
51
mg
5
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.