International Cuisine > Southeast Asian Cuisine (General) > Common Ingredients & Techniques > Coconut Milk in Southeast Asian Dishes

Coconut Milk Braised Chicken with Lemongrass and Chilies

This dish features tender chicken braised in a rich and aromatic coconut milk sauce, infused with lemongrass, chilies, and other classic Southeast Asian flavors. It's a comforting and flavorful dish that's perfect for a weeknight meal.

Prep Time
20 minutes
Cook Time
45 minutes
Servings
4
Ingredients
  • 8 Chicken thighs, bone-in, skin-on
  • 2 cans (13.5 oz each) Coconut milk, full-fat
  • 2 stalks Lemongrass, bruised
  • 2-3 Red chilies, Thai, finely chopped (adjust to taste)
  • 4 cloves Garlic, minced
  • 1 tablespoon Ginger, minced
  • 2 tablespoons Fish sauce
  • 1 tablespoon Lime juice
  • 1 teaspoon Brown sugar
  • 2 tablespoons Vegetable oil
  • 2 tablespoons Cilantro, chopped (for garnish)
  • 4 cups Cooked rice, for serving

Prepare the Chicken

Pat the chicken thighs dry with paper towels. Season generously with salt and pepper.

Sear the Chicken

Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and sear for 5-7 minutes, or until golden brown and crispy. Flip and sear for another 3-5 minutes. Remove the chicken from the pot and set aside.

Sauté Aromatics

Reduce the heat to medium. Add the garlic, ginger, and chilies to the pot and cook for 1-2 minutes, or until fragrant. Be careful not to burn the garlic.

Add Coconut Milk and Lemongrass

Pour in the coconut milk and add the bruised lemongrass stalks. Stir in the fish sauce and brown sugar. Bring the mixture to a simmer.

Braise the Chicken

Return the chicken thighs to the pot, skin-side up. Reduce the heat to low, cover, and simmer for 30-35 minutes, or until the chicken is cooked through and tender. The sauce should have thickened slightly.

Finish and Serve

Remove the lemongrass stalks. Stir in the lime juice. Taste and adjust seasoning as needed. Garnish with chopped cilantro. Serve hot over cooked rice.

Nutrition Facts Estimated per 100g of product

(Note: The following is an estimate. Actual values may vary based on specific ingredients and preparation methods.) Calories: Approximately 200-250 kcal, Protein: 15-20g, Fat: 12-18g (primarily from coconut milk), Carbohydrates: 5-10g.

Other Important Considerations for Nutrition

This dish is relatively high in fat due to the coconut milk. Choose full-fat coconut milk for the best flavor and texture. If you're concerned about fat content, you can use light coconut milk, but it will affect the richness of the sauce. Watch the salt content from the fish sauce. Serve with plenty of vegetables for a balanced meal.

← Green Curry with Vegetables and Coconut Milk →

FAQ

  • Can I use chicken breast instead of thighs?

    Yes, but chicken breast tends to dry out more easily. Reduce the cooking time to 20-25 minutes, and make sure the chicken is cooked through but not overcooked.
  • Can I make this dish vegetarian/vegan?

    Yes, you can substitute the chicken with firm tofu or vegetables like mushrooms, bell peppers, and eggplant. Adjust the cooking time accordingly.
  • How long can I store leftovers?

    Leftovers can be stored in the refrigerator for up to 3 days.