Thai Lemongrass Chicken with Coconut Milk

Name: Thai Lemongrass Chicken with Coconut Milk
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 1/2 pounds chicken thighs (boneless and skinless); 2 tablespoons vegetable oil; 3 stalks lemongrass (trimmed and sliced); 1 inch ginger (grated); 3 cloves garlic (minced); 1 teaspoon turmeric (ground); 1 can coconut milk; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 1 cup chicken broth; 2 tablespoons lime juice (freshly squeezed); 1 cup fresh cilantro (chopped); 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper (freshly ground); 1/2 cup scallions (sliced); 1 whole lime (quartered); 1/4 cup fresh basil (chopped)

StandardAsianDinnerComfort FoodFamily-FriendlyHealthy

⏱️ 20m PREP

🔥 30m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

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Overview

A fragrant and creamy Thai-inspired dish featuring tender chicken simmered in coconut milk with aromatic lemongrass and spices.

Macronutrients per serving

grams

Protein

32.0g 43%

Fat

28.0g 38%

Carbs

14.0g 19%

Rich in nutrients

☀️ Vitamin C

20% DV

Supports immune function

🔺 Iron

15% DV

Essential for blood production

🔺 Calcium

6% DV

Important for bone health

🔺 Potassium

10% DV

Regulates fluid balance and muscle contractions

🔺 Selenium

30% DV

Protects against oxidative stress

Ingredients

Main Ingredients

1 1/2 pounds chicken thighs boneless and skinless
2 tablespoons vegetable oil
3 stalks lemongrass trimmed and sliced
1 inch ginger grated
3 cloves garlic minced
1 teaspoon turmeric ground
1 can coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
1 cup chicken broth
2 tablespoons lime juice freshly squeezed
1 cup fresh cilantro chopped
1 teaspoon salt or to taste
1/2 teaspoon black pepper freshly ground

Garnish

1/2 cup scallions sliced
1 whole lime quartered
1/4 cup fresh basil chopped

Instructions

1 Heat vegetable oil in a large pan over medium heat.
2 Add the sliced lemongrass, grated ginger, and minced garlic to the pan. Sauté for about 2-3 minutes until fragrant.
3 Add the ground turmeric and stir for another minute.
4 Add chicken thighs to the pan and cook until browned on all sides, about 5 minutes.
5 Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir well to combine.
6 Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20 minutes, or until the chicken is tender.
7 Stir in the lime juice and season with salt and black pepper to taste.
8 Garnish with chopped cilantro, sliced scallions, and fresh basil before serving.
9 Serve hot with lime wedges on the side.