Chicken with Coconut Milk Lemongrass and Ginger
Delight your taste buds with this fragrant and creamy Chicken with Coconut Milk, Lemongrass, and Ginger recipe—a true celebration of Southeast Asian flavors. Juicy, tender chicken thighs are simmered in a luscious sauce made from rich coconut milk, zesty lemongrass, and warming ginger, creating a dish that’s both comforting and vibrant. Aromatic garlic, shallots, and a splash of fish sauce add depth, while a squeeze of lime juice brightens each bite. Garnished with fresh cilantro and optional red chili for a spicy kick, this quick and easy dinner pairs beautifully with steamed jasmine rice or crusty bread to soak up every drop of the flavorful broth. Perfect for a weeknight meal or an exotic dinner party centerpiece, this recipe is sure to become a new favorite.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 400 ml Coconut milk
- 2 pieces Lemongrass stalks
- 30 grams Fresh ginger
- 3 pieces Garlic cloves
- 2 pieces Shallots
- 2 tablespoons Vegetable oil
- 1 tablespoon Fish sauce
- 1 teaspoon Sugar
- 200 ml Chicken stock
- 1 tablespoon Lime juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Cilantro (for garnish)
- 1 piece Red chili (optional, sliced for garnish)
Instructions
Prepare the ingredients: Finely slice the lemongrass, mince the garlic, grate the ginger, and thinly slice the shallots. Set these aside.
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the garlic, ginger, shallots, and lemongrass to the pan. Sauté for 2-3 minutes until fragrant.
Add the chicken thighs to the pan and sear them for 2-3 minutes on each side until lightly browned.
Pour in the coconut milk and chicken stock, stirring to combine.
Stir in the fish sauce, sugar, salt, and pepper. Bring the mixture to a gentle simmer.
Cover the pan with a lid and cook for 20 minutes over low heat, stirring occasionally, until the chicken is tender and cooked through.
Remove the lid and stir in the lime juice. Taste and adjust seasoning if necessary.
Garnish with chopped cilantro and sliced red chili, if desired.
Serve hot with steamed jasmine rice or crusty bread on the side.
Nutrition Facts
Calories |
1501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.9 g | 95% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 2921 mg | 127% | |
| Total Carbohydrate | 96.3 g | 35% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 39.3 g | ||
| Protein | 117.5 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2754 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
