Thai-Coconut Poached Lemongrass Chicken (20 Minutes)
This Lemongrass Thai Chicken is a quick, flavor-packed dinner ready in under 30 minutes. Poached in coconut milk with lemongrass, Thai chilies, garlic, ginger, lime, and fish sauce, it’s perfect served over Jasmine rice. Dairy-free.
Servings: 6 servings
Calories: 388kcal
Equipment
Ingredients
- 5-6 chicken thighs, boneless, skinless
- 1 tsp Kosher salt
- 1 (13½ oz) can coconut milk
- 3 Tbsp lemongrass paste, see note below
- 2 Tbsp fish sauce
- 1 medium lime, juiced, about 2 Tbsp
- 1-inch piece of ginger, peeled, thinly sliced, see note below
- 3 cloves garlic, peeled and smashed
- 1 Thai chili, very thinly sliced
For serving
- Cooked Jasmine rice
- Fresh cilantro
- Basil or Thai basil leaves
- 1 Thai chili, very thinly sliced
- Lime wedges
- Scallions
- ¼ cup salted peanuts, finely crushed or chopped
For the Marinated Cucumbers (optional)
- 1 small cucumber, thinly sliced
- 1 Tbsp mirin or rice wine vinegar
- ½ tsp Kosher salt
- ½ tsp granulated sugar
- Sesame seeds
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-inch 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 jasmine rice, spooning extra poaching liquid on top. Garnish with fresh cilantro, Thai basil, sliced Thai chilis, lime wedges, scallions, and chopped 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: Nutrition facts do not include rice or cucumber salad.
- Lemongrass substitute: If you can’t find lemongrass paste, use 1 fresh lemongrass stalk. Trim the base, peel away tough outer layers, and cut into 3-inch pieces. Smash with the back of a chef’s knife to release the oils, then add to the poaching liquid in place of the paste.
- Chicken swap: Boneless, skinless chicken breasts can be used instead of thighs, but they may require a slightly longer cook time.
- Doneness: Chicken is safe to eat at an internal temperature of 165°F (74°C). Use a meat thermometer for accuracy—cook time will vary based on thickness.
- Spice level: Thai chili peppers are very hot. For less heat, omit entirely or use only in the poaching liquid and leave them off the finished dish.
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
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