Name: Creamy Coconut Lemongrass Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Southeast Asian-inspired
Ingredients: Boneless, skinless chicken thighs or breasts (cut into chunks); Lemongrass stalks (trimmed and smashed or finely minced); Garlic (minced); Fresh ginger (grated); Onion or shallots (sliced); Coconut milk (full-fat); Fish sauce or soy sauce; Lime juice; Brown sugar or palm sugar; Oil for sautéing; Chili flakes or fresh chili (optional); Fresh cilantro or Thai basil (for garnish); Cooked jasmine rice or rice noodles (for serving)

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This creamy coconut lemongrass chicken is one of those recipes I love to make when I want something warming, fragrant, and deeply flavorful. The tender chicken simmers in a silky coconut sauce infused with lemongrass, garlic, and ginger, creating a balance of richness and brightness that always feels comforting yet fresh.

Why You’ll Love This Recipe

I love this dish because it’s packed with Southeast Asian-inspired flavor but comes together easily in one pan. The lemongrass brings a bright citrusy note, while the coconut milk adds a luscious creaminess. It’s great for both weeknight dinners and casual entertaining. Plus, it’s naturally dairy-free and incredibly satisfying served over rice or noodles.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs or breasts (cut into chunks)
Lemongrass stalks (trimmed and smashed or finely minced)
Garlic (minced)
Fresh ginger (grated)
Onion or shallots (sliced)
Coconut milk (full-fat)
Fish sauce or soy sauce
Lime juice
Brown sugar or palm sugar
Oil for sautéing
Chili flakes or fresh chili (optional, for heat)
Fresh cilantro or Thai basil (for garnish)
Cooked jasmine rice or rice noodles (for serving)

Directions

I heat oil in a large skillet over medium heat and sauté the onion, garlic, ginger, and lemongrass until soft and fragrant.
I add the chicken pieces, season with a bit of salt, and sear until lightly golden on the outside.
I pour in the coconut milk, fish sauce, lime juice, and sugar, stirring to combine.
I bring the mixture to a gentle simmer and cook uncovered for 15–20 minutes, or until the chicken is fully cooked and the sauce thickens slightly.
I adjust the seasoning to taste and add chili flakes if I want some heat.
I serve the chicken over rice or noodles and top it with fresh herbs and a wedge of lime.

Servings and timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

I sometimes add vegetables like red bell peppers, green beans, or spinach for a full one-pan meal.
For a vegetarian version, I use tofu instead of chicken and vegetable broth or a splash of water to thin the sauce.
A dash of curry powder or Thai red curry paste adds extra depth.
I occasionally blend the sauce (before adding chicken) for a smooth texture and stronger lemongrass flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of water or coconut milk if the sauce thickens too much.

FAQs

How do I prep lemongrass?

I trim the ends, peel the tough outer layers, and smash the stalk to release its oils. For a smoother sauce, I mince it finely or use lemongrass paste.

Can I use light coconut milk?

Yes, but I prefer full-fat for a richer, creamier sauce. Light coconut milk will result in a thinner, less flavorful sauce.

What cut of chicken works best?

I usually use chicken thighs for their tenderness and flavor, but breasts work fine if I don’t overcook them.

Is this dish spicy?

Not unless I add chili. It’s easy to adjust the spice level to suit my taste by adding fresh chili or chili flakes.

Can I freeze this dish?

Yes. I let it cool completely, then freeze in a sealed container for up to 2 months. I thaw in the fridge and reheat gently on the stove.

Conclusion

Creamy coconut lemongrass chicken is one of those comforting, flavorful dishes I turn to when I want something easy but special. With its fragrant sauce and tender chicken, it’s a recipe that always feels a little indulgent without being heavy—and it’s one I keep coming back to.