Coconut Lemongrass Chicken
Elevate your weeknight dinner game with this fragrant Coconut Lemongrass Chicken recipe—a harmonious blend of Southeast Asian-inspired flavors. Tender, juicy chicken thighs are simmered in a luxurious coconut milk sauce infused with aromatic lemongrass, ginger, garlic, and a kick of red chili for just the right amount of heat. A splash of fish sauce, bright lime juice, and a touch of brown sugar balance the dish with a perfect sweet and tangy finish. This dish comes together in just 45 minutes and is best served over fluffy jasmine rice to soak up the rich, flavorful sauce. Perfect for fans of Thai or Vietnamese cuisine, this quick and easy recipe is a surefire crowd-pleaser that's bursting with irresistible tropical aromas and vibrant spices.
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Recipe Information
Ingredients
- 600 grams boneless, skinless chicken thighs
- 400 milliliters coconut milk
- 2 whole lemongrass stalks
- 1 tablespoon ginger
- 3 cloves garlic
- 1 whole red chili
- 1 medium onion
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon brown sugar
- 2 tablespoons vegetable oil
- 2 tablespoons fresh cilantro
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Cut the chicken thighs into bite-sized pieces and set them aside.
Trim and bruise the lemongrass stalks by gently smashing them with the back of a knife. Slice the stalks into 2-inch pieces.
Grate the ginger and finely mince the garlic cloves. Slice the onion thinly and chop the red chili (remove seeds if you prefer less heat).
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the onion, ginger, garlic, lemongrass, and red chili to the skillet. Sauté for 2-3 minutes until fragrant.
Add the chicken pieces to the skillet and cook until they are no longer pink, about 5-6 minutes.
Pour in the coconut milk, stirring to combine. Add the fish sauce, lime juice, brown sugar, salt, and black pepper. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the skillet, and let the chicken cook for 15 minutes, stirring occasionally to prevent sticking.
Taste the sauce and adjust the seasoning with more fish sauce, lime juice, or sugar if needed.
Remove the lemongrass stalks before serving. Garnish the dish with freshly chopped cilantro.
Serve hot over steamed jasmine rice or alongside crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 4306 mg | 187% | |
| Total Carbohydrate | 99.2 g | 36% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 41.2 g | ||
| Protein | 163.6 g | 327% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 275 mg | 21% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3335 mg | 71% | |
*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.
