Thai Lemongrass Chicken is a fragrant, vibrant dish that perfectly captures the essence of Thai cuisine. Infused with the refreshing aroma of lemongrass, balanced by the richness of coconut milk, and spiced with fresh herbs, this recipe brings out the savory, tangy, and slightly sweet flavors that make Thai food so beloved.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 2 stalks lemongrass, trimmed and finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon turmeric powder
- 1 tablespoon lime juice
- 1 can (400ml) coconut milk
- 2 tablespoons vegetable oil
- 1 tablespoon red curry paste (optional for heat)
- 1 small bunch fresh cilantro, chopped
- 2 green onions, sliced
- Salt and pepper to taste
- Jasmine rice (for serving)
- Lime wedges (for garnish)
Steps
- Marinate the Chicken: Start by marinating the chicken to infuse it with the fresh, zesty flavors of lemongrass. In a bowl, combine the finely chopped lemongrass, garlic, ginger, fish sauce, soy sauce, brown sugar, lime juice, turmeric powder, and a pinch of salt. Coat the chicken pieces thoroughly with this marinade, ensuring that each piece absorbs the flavors. Let it sit for at least 30 minutes, preferably longer for deeper flavor.
- Prepare the Coconut-Lemongrass Sauce: While the chicken marinates, prepare the aromatic coconut sauce. Heat vegetable oil in a pan over medium heat. Add the red curry paste (if using) and sauté for 1-2 minutes until fragrant. Then, pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld together. Adjust seasoning with salt and pepper to taste. Set aside the sauce.
- Cook the Chicken: In a large skillet, heat the remaining oil over medium heat. Remove the chicken from the marinade, shaking off any excess. Place the chicken pieces into the skillet and sear them for 3-4 minutes per side, or until golden brown and cooked through. The lemongrass will impart a wonderful aroma as the chicken cooks. Once done, remove from heat and let rest.
- Combine and Simmer: Once the chicken is cooked, pour the coconut-lemongrass sauce into the skillet with the chicken. Bring everything to a gentle simmer, allowing the chicken to absorb the flavors of the sauce. Let it simmer for about 5 minutes, spooning the sauce over the chicken occasionally. The result will be a succulent, tender chicken infused with vibrant citrusy notes.
- Garnish and Serve: Serve the Thai Lemongrass Chicken over steamed jasmine rice. Garnish with freshly chopped cilantro, sliced green onions, and a squeeze of lime juice for an extra citrusy kick. This dish is perfect for enjoying alongside a crisp Thai salad or a bowl of stir-fried vegetables.
Tips For Variation
- Add Vegetables: Toss in bell peppers, snap peas, or baby corn into the sauce for added color and texture.
- Make it Spicier: For a spicier kick, add Thai bird’s eye chilies or increase the amount of red curry paste.
- Grilled Lemongrass Chicken: For a smoky flavor, grill the marinated chicken instead of pan-searing it.
- Swap Proteins: Replace chicken with shrimp or tofu for a different protein option, keeping the same bold lemongrass flavor.
- Use Kaffir Lime Leaves: Add a couple of torn kaffir lime leaves to the coconut sauce for a more authentic Thai flavor.
- Peanut Garnish: Sprinkle some crushed peanuts over the finished dish for a delightful crunch and extra flavor.
- Creamier Sauce: Add a bit more coconut milk for a creamier sauce, and balance it with extra lime juice to maintain the tangy flavor.
- Serve with Noodles: Instead of rice, serve the dish with Thai rice noodles for a different texture and presentation.
Macros (Per Serving)
- Calories: 320 kcal
- Protein: 25g
- Carbohydrates: 10g
- Fats: 18g
- Fiber: 2g
- Sugar: 4g
- Sodium: 680mg
FAQs!
- Can I use chicken thighs instead of breasts?
- Yes, chicken thighs are a great option and will add even more moisture and flavor to the dish. They work well with the lemongrass marinade and the rich coconut sauce.
- How do I prepare lemongrass for cooking?
- Trim the woody ends and peel off the outer layers. Use only the tender inner part of the lemongrass stalk. Finely chop or bruise it to release its full flavor.
- Can I make this dish in advance?
- Yes, the chicken and sauce can be prepared in advance and stored in the refrigerator for up to two days. Simply reheat gently over low heat before serving.
- What can I substitute for fish sauce?
- Soy sauce or tamari can be used as a substitute for fish sauce, especially if you’re looking for a vegetarian or vegan option. However, the flavor will be slightly different.
- Is this dish gluten-free?
- Yes, this dish is naturally gluten-free as long as the soy sauce you use is certified gluten-free. Check labels to ensure no hidden gluten in any of the ingredients.
Thai Lemongrass Chicken: A Burst of Citrus and Spice in Every Bite
Infused with the refreshing aroma of lemongrass, balanced by the richness of coconut milk, and spiced with fresh herbs, this recipe brings out the savory, tangy, and slightly sweet flavors that make Thai food so beloved.
Ingredients
- 4 boneless skinless chicken breasts (or thighs)
- 2 stalks lemongrass trimmed and finely chopped
- 3 cloves garlic minced
- 1- inch piece ginger grated
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon turmeric powder
- 1 tablespoon lime juice
- 1 can 400ml coconut milk
- 2 tablespoons vegetable oil
- 1 tablespoon red curry paste optional for heat
- 1 small bunch fresh cilantro chopped
- 2 green onions sliced
- Salt and pepper to taste
- Jasmine rice for serving
- Lime wedges for garnish
Instructions
- Marinate the Chicken: Start by marinating the chicken to infuse it with the fresh, zesty flavors of lemongrass. In a bowl, combine the finely chopped lemongrass, garlic, ginger, fish sauce, soy sauce, brown sugar, lime juice, turmeric powder, and a pinch of salt. Coat the chicken pieces thoroughly with this marinade, ensuring that each piece absorbs the flavors. Let it sit for at least 30 minutes, preferably longer for deeper flavor.
- Prepare the Coconut-Lemongrass Sauce: While the chicken marinates, prepare the aromatic coconut sauce. Heat vegetable oil in a pan over medium heat. Add the red curry paste (if using) and sauté for 1-2 minutes until fragrant. Then, pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld together. Adjust seasoning with salt and pepper to taste. Set aside the sauce.
- Cook the Chicken: In a large skillet, heat the remaining oil over medium heat. Remove the chicken from the marinade, shaking off any excess. Place the chicken pieces into the skillet and sear them for 3-4 minutes per side, or until golden brown and cooked through. The lemongrass will impart a wonderful aroma as the chicken cooks. Once done, remove from heat and let rest.
- Combine and Simmer: Once the chicken is cooked, pour the coconut-lemongrass sauce into the skillet with the chicken. Bring everything to a gentle simmer, allowing the chicken to absorb the flavors of the sauce. Let it simmer for about 5 minutes, spooning the sauce over the chicken occasionally. The result will be a succulent, tender chicken infused with vibrant citrusy notes.
- Garnish and Serve: Serve the Thai Lemongrass Chicken over steamed jasmine rice. Garnish with freshly chopped cilantro, sliced green onions, and a squeeze of lime juice for an extra citrusy kick. This dish is perfect for enjoying alongside a crisp Thai salad or a bowl of stir-fried vegetables.