How long does Thai Lemongrass Chicken with Coconut Rice take to cook?

About 45 minutes in total: 15 minutes of prep and 30 minutes of cooking the chicken and the coconut jasmine rice.

Is Thai Lemongrass Chicken with Coconut Rice vegetarian?

No, it contains chicken thighs and fish sauce, so it is not vegetarian. The chicken is marinated in lemongrass, soy, lime and brown sugar.

How can I make the lemongrass chicken milder?

Leave out the fresh red chilli or remove its seeds. The lemongrass, ginger and lime still give plenty of fragrance.

Can I use honey instead of brown sugar in the marinade?

Yes, honey works well and gives a slightly glossier glaze. Watch the pan closely, as honey can catch and burn over high heat.

What side goes with lemongrass chicken and coconut rice?

A quick cucumber salad with lime and chopped coriander cuts through the rich coconut rice and adds crunch. Some sliced chilli on top adds heat.

Thai Lemongrass Chicken With Coconut Rice Recipe

Name: Thai Lemongrass Chicken with Coconut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
Ingredients: 600G Shazans Chicken Thigh Fillets; 114G Sliced Lemongrass, 114G; 100 G Jumbo Garlic 100g; 65G Natoora Root Ginger; - Amoy Dark Soy Sauce; - Fish Sauce Squid Brand; NaN Tate & Lyle Dark Soft Brown Sugar; - Lime Powder; 165 Ml Tropical Sun Coconut Milk Mini; 1 Kg Jasmine Rice Thai Hom Mali, 1Kg; - Ktc Vegetable Oil; 1 Bunch Coriander - Bunch; 60 g 60g Red Chili; - Maldon Flakes Sea Salt; 100G Rajah Black Pepper Ground 100G

Thai cuisine · 336 calories

About this recipe

Transport yourself to Thailand with this delicious and aromatic dish. Thai Lemongrass Chicken with Coconut Rice is a perfect choice for dinner, offering a balance of savory and tangy flavors. Tender chicken chunks are marinated in a fragrant blend of soy sauce, fish sauce, lime, and lemongrass, then stir-fried to perfection. Paired with creamy coconut jasmine rice, this meal is comfort food at its best. With 34g of protein per serving, it’s as nutritious as it is satisfying. The vibrant kick from fresh chili and the refreshing touch of coriander make every bite a delight. Whether you’re cooking for a cozy night in or impressing guests with your culinary skills, this Thai-inspired recipe is sure to be a hit.

Ingredients

600G Shazans Chicken Thigh Fillets
114G Sliced Lemongrass, 114G
100 G Jumbo Garlic 100g
65G Natoora Root Ginger
- Amoy Dark Soy Sauce
- Fish Sauce Squid Brand
NaN Tate & Lyle Dark Soft Brown Sugar
- Lime Powder
165 Ml Tropical Sun Coconut Milk Mini
1 Kg Jasmine Rice Thai Hom Mali, 1Kg
- Ktc Vegetable Oil
1 Bunch Coriander - Bunch
60 g 60g Red Chili
- Maldon Flakes Sea Salt
100G Rajah Black Pepper Ground 100G

Instructions

1. Wash and pat the chicken thigh fillets dry; cut them into bite-sized chunks.
2. Peel and finely chop the garlic and ginger, and thinly slice the lemongrass stalks into rings.
3. In a bowl, mix soy sauce, fish sauce, brown sugar, lime juice, and half the chopped lemongrass to create a marinade.
4. Add the chicken pieces to the marinade and let them sit for 15 minutes to absorb the flavors.
5. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
6. Combine the rinsed rice, coconut milk, water, and a pinch of salt in a saucepan; bring to a boil over medium heat.
7. Once boiling, reduce the heat to low, cover with a lid, and let the rice simmer for 15 minutes until fully cooked.
8. Heat the vegetable oil in a skillet or wok over medium heat; add the remaining lemongrass, garlic, and ginger, and sauté for 2 minutes until aromatic.
9. Add the marinated chicken pieces to the skillet and cook for 8-10 minutes, stirring occasionally, until golden brown and fully cooked through.
10. Slice the red chili thinly and chop the fresh coriander leaves for garnish.
11. Fluff the coconut rice with a fork and transfer it to serving plates alongside the cooked chicken.
12. Garnish the dish with sliced chili, chopped coriander, and a sprinkle of black pepper and Maldon sea salt.

How to make Thai Lemongrass Chicken With Coconut Rice

Marinate the chicken. Pat the chicken thighs dry and cut into chunks, then chop the garlic, ginger and lemongrass. Mix soy sauce, fish sauce, brown sugar, lime juice and half the lemongrass, add the chicken and leave for 15 minutes.
Cook the coconut rice. Rinse the jasmine rice until the water runs clear, then bring it to a boil with the coconut milk, water and a pinch of salt over medium heat. Reduce to low, cover and simmer for 15 minutes until fully cooked.
Fry the aromatics. Heat the vegetable oil in a skillet or wok over medium heat, add the remaining lemongrass, garlic and ginger, and sauté for 2 minutes until aromatic.
Cook the chicken. Add the marinated chicken and cook for 8-10 minutes, stirring occasionally, until golden brown and fully cooked through. Thinly slice the red chilli and chop the coriander.
Plate and garnish. Fluff the coconut rice with a fork and plate it alongside the chicken. Garnish with the chilli, coriander, a sprinkle of black pepper and flaky sea salt.

Frequently asked questions

How long does Thai Lemongrass Chicken with Coconut Rice take to cook?: About 45 minutes in total: 15 minutes of prep and 30 minutes of cooking the chicken and the coconut jasmine rice.
Is Thai Lemongrass Chicken with Coconut Rice vegetarian?: No, it contains chicken thighs and fish sauce, so it is not vegetarian. The chicken is marinated in lemongrass, soy, lime and brown sugar.
How can I make the lemongrass chicken milder?: Leave out the fresh red chilli or remove its seeds. The lemongrass, ginger and lime still give plenty of fragrance.
Can I use honey instead of brown sugar in the marinade?: Yes, honey works well and gives a slightly glossier glaze. Watch the pan closely, as honey can catch and burn over high heat.
What side goes with lemongrass chicken and coconut rice?: A quick cucumber salad with lime and chopped coriander cuts through the rich coconut rice and adds crunch. Some sliced chilli on top adds heat.