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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Lemongrass Thai chicken with chilies and cilantro over jasmine rice

Lemongrass Thai Chicken

Posted by: ari | well seasoned

This easy weeknight Lemongrass Thai Chicken recipe is quick to make (ready in less than 30 minutes!) and so full of flavor. The poaching liquid is made with coconut milk, lemongrass paste, Thai chilies, garlic, ginger, lime juice, and fish sauce. Submerge the chicken in the poaching liquid, then serve over fluffy Jasmine rice with plenty of fresh herbs and lime wedges! Dairy-free!

recipe +-

Posted by: ari | well seasoned
Lemongrass Thai chicken with chilies and cilantro over jasmine rice
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5 from 2 votes

Lemongrass Thai Chicken

This easy weeknight Lemongrass Thai Chicken recipe is quick to make (ready in less than 30 minutes!) and so full of flavor. The poaching liquid is made with coconut milk, lemongrass paste, Thai chilies, garlic, ginger, lime juice, and fish sauce. Submerge the chicken in the poaching liquid, then serve over fluffy Jasmine rice with plenty of fresh herbs and lime wedges! Dairy-free!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner
Cuisine: Asian, Thai
Keyword: how to use lemongrass, lemongrass paste
Servings: 6 servings
Calories: 388kcal
Author: ari | well seasoned

Equipment

  • Sauce pan

Ingredients

  • 5-6 chicken thighs boneless, skinless
  • 1 tsp Kosher salt
  • 1 (13 ½ oz) can coconut milk
  • 3 Tbsp lemongrass paste see note below
  • 2 Tbsp fish sauce
  • 1 medium lime juiced, about 2 Tbsp
  • 1" piece ginger peeled, thinly sliced, see note below
  • 3 cloves garlic smashed
  • 1 Thai chili very thinly sliced

For serving

  • Jasmine rice cooked
  • Fresh cilantro
  • Basil or Thai basil leaves
  • 1 Thai chili very thinly sliced
  • Lime wedges
  • Scallions optional, for serving
  • ¼ cup salted peanuts finely crushed or chopped

Optional marinated cucumbers

  • 1 small cucumber thinly sliced
  • 1 Tbsp mirin or rice wine vinegar
  • ½ tsp Kosher salt
  • ½ tsp granulated sugar
  • Sesame seeds optional garnish

Instructions

  • Make the poaching liquid. Combine coconut milk, lemongrass paste (or fresh lemongrass), fish sauce, lime juice, ginger, garlic, and thinly sliced Thai chili in a sauce pan. Bring to a boil over medium heat.
  • Season the chicken. Cut the thighs into ½" pieces (roughly bite-size), then sprinkle Kosher salt on all sides.
  • Poach the chicken. Submerge the chicken into poaching liquid, then cover and cook for 5 minutes over medium heat.
  • Serve immediately. Once cooked, serve chicken over fluffy jasmine rice, spooning extra poaching liquid on top. Garnish with fresh cilantro, Thai basil, sliced Thai chilis, lime wedges, scallions (if using), and chopped salted peanuts. This is even more delicious with light and crisp marinated cucumbers for crunch and sweetness!
  • To make marinated cucumbers, place cucumbers in a bowl, then add mirin or rice wine vinegar, Kosher salt, and sugar. Toss to coat, then allow to sit for at least 10-15 minutes before serving. Sprinkle with sesame seeds, if desired. Serve at room temperature or cold.

Notes

  • Nutrition facts do not include rice or cucumber salad.
  • If you can't find or don't want to use lemongrass paste, substitute 1 fresh lemongrass stalk. First, slice off the base of the stalk, then peel and discard any hard outer layers. Next, cut the stalk into 3" pieces. Use the back of a sharp chef's knife blade to bang into the lemongrass, smashing the layers open a bit and releasing the aromatic oils. Place smashed stalk pieces into poaching liquid in place of lemongrass paste.
  • You can substitute chicken breasts, but cook time will likely need additional time.
  • Chicken is safe to eat when an internal temperature of 165 F (74 C) is reached. The best way to ensure this is to check the temperature with a meat thermometer. Cook time varies based on thickness of chicken.
  • Thai chili peppers are extremely hot. If you don't like spice, omit entirely, or only use in poaching liquid and leave off of the finished dish. It's a super pleasant spice!

Nutrition

Calories: 388kcal | Carbohydrates: 6g | Protein: 20g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 111mg | Sodium: 956mg | Potassium: 465mg | Fiber: 1g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 3mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!