🍗🌿🥥 Coconut Milk Braised Lemongrass Chicken
🍽️ Servings:
4
⏱️ Time:
Prep: 10 mins | Cook: 40–45 mins | Total: ~55 mins
🛒 Ingredients:
🍗 For the Chicken:
4 bone-in, skinless chicken thighs (or chicken drumsticks)
Salt and pepper, to taste
2 tbsp oil (coconut oil or vegetable oil)
🌿 For the Braising Broth:
2 stalks lemongrass, cut into 3-inch pieces and smashed 🌿
3 cloves garlic, minced 🧄
1-inch piece ginger, grated 🌿
1 medium onion, chopped 🧅
2 tbsp fish sauce 🐟
1 tbsp soy sauce
1 tbsp brown sugar or palm sugar 🍯
1 cup coconut milk 🥥
1/2 cup chicken broth or water 🍗
2 kaffir lime leaves (optional, but highly recommended) 🍋
1 red chili, sliced (optional, for heat) 🌶️
🌿 Garnish (Optional but recommended):
Fresh cilantro or Thai basil 🌿
Lime wedges 🍈
Sliced chili or chili flakes 🌶️
🔪 Instructions:
🍗 Step 1: Brown the Chicken
Season the chicken thighs (or drumsticks) with salt and pepper.
Heat oil in a large skillet or Dutch oven over medium-high heat.
Brown the chicken on both sides for about 4–5 minutes per side until golden. Remove the chicken from the pan and set it aside.
🌿 Step 2: Sauté the Aromatics
In the same pan, add a little more oil if needed.
Sauté the chopped onion, garlic, and grated ginger until softened and fragrant (about 3 minutes).
Add the smashed lemongrass, fish sauce, soy sauce, and brown sugar. Stir well to combine.
🥥 Step 3: Add the Coconut Milk & Simmer
Pour in the coconut milk and chicken broth (or water). Stir to mix everything together.
Add the kaffir lime leaves and bring the mixture to a gentle simmer.
🍗 Step 4: Braise the Chicken
Return the browned chicken to the pot, nestling it into the coconut broth.
Cover the pot and reduce the heat to low. Braise the chicken for 25–30 minutes, or until it is fully cooked and tender, occasionally spooning some of the sauce over the chicken to keep it moist.
🌿 Step 5: Serve & Garnish
Once the chicken is cooked through, remove it from the pot.
Taste the broth and adjust seasoning with more salt or sugar if needed.
Serve the chicken with a ladle of the coconut lemongrass broth over steamed jasmine rice or noodles 🍚🍜.
Garnish with fresh cilantro or Thai basil, lime wedges, and a sprinkle of chili for heat if desired.
💡 Tips & Variations:
Veggie Add-ins: Add sliced mushrooms, baby carrots, or bok choy to the braising liquid for extra texture 🍄🥕🌿
Spicy Kick: Increase the amount of chili or add a pinch of red pepper flakes for a hotter kick 🔥
Coconut Rice: Serve with coconut rice for an extra touch of tropical flavor 🌴🍚
🌟 Why You’ll Love It:
The coconut milk makes the broth rich and velvety, and the lemongrass gives it that signature fresh, citrusy zing 🌿
Super tender chicken that falls off the bone after braising 🐔
Fragrant, bold flavors that come together effortlessly!