Lemongrass and Coconut Milk Braised Chicken
Lemongrass and coconut milk braised chicken is a one-pot Southeast Asian-inspired dish that fills your kitchen with an incredible aroma while requiring very little hands-on work. Chicken thighs simmer low and slow in a fragrant coconut broth built with lemongrass, ginger, garlic, and fish sauce until the meat is fall-apart tender and the sauce has reduced into something rich and deeply flavored.
Bone-in, skin-on thighs are the right choice here. Browning the skin first renders some of the fat and creates a golden crust that adds flavor to the braising liquid. As the chicken simmers, the collagen in the bones dissolves into the sauce, giving it body and a silky texture that boneless cuts can't replicate.
The lemongrass needs to be bruised with the back of a knife before going into the pot — this cracks the fibrous stalks open and releases their essential oils into the coconut milk. Strain them out before serving, or leave them in as a signal to diners not to eat them. Serve over steamed jasmine rice with a squeeze of lime, fresh Thai basil, and sliced bird's eye chilies for heat.
Ingredients
- ● 4 pieces Chicken thighs
- ● 2 stalks Lemongrass stalks
- ● 14 oz Coconut milk
- ● 4 cloves Garlic cloves
- ● 1 tbsp Ginger
- ● 2 chilies Thai bird chilies
- ● 2 leaves Lime leaves
- ● 2 tbsp Fish sauce
- ● 1 tbsp Brown sugar
- ● 1 tbsp Vegetable oil
- ● 1/4 cup Fresh cilantro
- ● 1 wedge Lime
Instructions
- 1Heat the vegetable oil in a large skillet over medium heat. Add the lemongrass and ginger, sautéing until fragrant.
- 2Add the garlic and Thai chilies to the skillet, cooking for an additional 2 minutes.
- 3Place the chicken thighs into the skillet, searing them for about 3 minutes on each side until golden.
- 4Pour in the coconut milk, fish sauce, and add the lime leaves. Stir in the brown sugar.
- 5Cover the skillet and allow the chicken to braise for 15 minutes, or until fully cooked.
- 6Remove from heat, garnish with fresh cilantro and squeeze lime juice over before serving.
Nutrition Facts
| Calories | 350 |
|---|---|
| Protein | 25g |
| Carbohydrates | 30g |
| Fat | 15g |
