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lemongrass chicken

Tender chicken thighs in a creamy coconut and lemongrass sauce sit next to a steamy pile of rice, fresh herbs, and your choice of veg. This flavorful Thai-inspired dish is quick, delicious, and perfect for any weeknight dinner.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 1.5 pounds boneless skinless chicken thighs
  • 1 teaspoon paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon salt plus more to taste
  • 0.25 teaspoon black pepper
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 jalapeño ribs and seeds removed, minced (optional)
  • 1 1-inch knob ginger grated or minced
  • 2 tablespoons lemongrass or lemongrass paste
  • 1 tablespoon brown sugar
  • 14 ounces unsweetened coconut cream not coconut milk or sweetened cream of coconut
  • 1 lime juice and zest
  • 0.5 bunch cilantro chopped
  • 0.5 bunch basil chopped

Serving

  • 2 cups jasmine rice
  • 2 cups zucchini sliced or broccoli or green salad

Instructions
 

Preparation Steps

  • Heat the oil in a large skillet over medium high heat. Add the chicken thighs, sprinkle with paprika, garlic powder, onion powder, salt, and pepper. Cook for 8-10 minutes until cooked through. Remove from pan and let cool slightly, then shred into bite-sized pieces.
  • In the same pan, add the minced garlic, jalapeño, and ginger. Sauté for 1-2 minutes until fragrant. Add the lemongrass and brown sugar; stir to combine.
  • Add the coconut cream and bring to a low, gentle simmer. Stir in the lime zest, lime juice, and salt to taste.
  • Return the shredded chicken to the pan. Stir to coat in the sauce and heat through. Mix in fresh cilantro or basil just before serving.
  • In the meantime, cook the jasmine rice according to package instructions. Sauté the zucchini with a pinch of salt in a separate pan until tender-crisp, about 5 minutes.
  • Serve the lemongrass chicken over rice alongside the zucchini or your choice of vegetables. Garnish with extra herbs if desired. Enjoy warm!

Notes

For a vegetarian version, substitute chicken with pan-fried tofu. If coconut cream is unavailable, use full-fat coconut milk but reduce longer to thicken. The brown sugar balances acidity—use coconut sugar for refined sugar-free diets.