Beautiful Thai Lemongrass Chicken Recipe, Fast

This Thai lemongrass chicken recipe is a fast, fragrant way to get dinner on the table with minimal effort and maximum flavor. Tender bites of chicken simmer gently in a coconut milk base perfumed with lemongrass, garlic, ginger, and lime, then finish with a pop of Thai herbs and a sprinkle of crunchy peanuts. The method is weeknight-easy—no deep marinades or long simmer times—yet the result is bright, complex, and deeply satisfying over jasmine rice or rice noodles.

Unlike many stir-fries, this recipe leans on a quick, gentle poach in an aromatic coconut broth, which keeps the meat silky and juicy. You can make it mild for the whole family or dial up the heat with Thai chiles. It’s naturally dairy-free, easily gluten-free, and endlessly adaptable: swap in your favorite vegetables, change the level of richness by using light coconut milk, or finish with whatever fresh herbs you have on hand.

Why You’ll Love This Thai Lemongrass Chicken Recipe

• Big flavor in about 20 minutes
• Family-friendly and flexible on heat
• Clean tasting and naturally dairy-free (coconut milk brings the creaminess)
• Juicy, never-dry chicken thanks to the gentle poaching method
• Pantry-friendly: uses lemongrass paste or fresh stalks, plus fish sauce, lime, and a few basics
• Works with rice, noodles, or meal-prep bowls

Ingredients for Thai Lemongrass Chicken

For the Chicken and Broth

• 2 pounds (900 g) boneless, skinless chicken thighs, cut into bite-size pieces (breasts work too; see notes)
• 1 tablespoon neutral oil (optional, for blooming aromatics)
• 1 can (13.5–14 oz / 400 ml) full-fat coconut milk (use light if preferred)
• 1–1½ tablespoons lemongrass paste or the tender core of 2 fresh lemongrass stalks, very finely minced
• 3 garlic cloves, finely minced (or 1½ teaspoons garlic paste)
• 1 tablespoon fresh ginger, finely minced (or 1 teaspoon ginger paste)
• 1–2 Thai chiles or 1 small serrano, thinly sliced (seeds removed for milder)
• 1½–2 tablespoons fish sauce, to taste
• 2 tablespoons fresh lime juice, plus extra wedges for serving
• ½ teaspoon kosher salt, plus more to taste
• ¼ cup water or low-sodium chicken broth, as needed to loosen the sauce

To Serve

• Steamed jasmine rice or thin rice noodles
• Fresh cilantro leaves and Thai basil (regular basil works in a pinch)
• ¼ cup roasted peanuts, roughly chopped
• Extra lime wedges

Optional Vegetables (choose 1–3 cups total)

• Snow peas, thinly sliced bell pepper, shredded carrots, baby spinach, or zucchini matchsticks

Ingredient Notes (Substitutions, Healthy Swaps)

• Chicken thighs vs. breasts: Thighs stay succulent even if you cook them a minute longer. If using breasts, cut them into equal-size pieces and keep a close eye on doneness to avoid dryness.
• Lemongrass: Fresh stalks give a brighter, floral-citrus aroma. Trim away tough outer layers and use only the pale, tender core. Lemongrass paste is a handy shortcut; start with 1 tablespoon and add more to taste.
• Fish sauce alternatives: If you avoid fish, use light soy sauce or gluten-free tamari plus a little extra lime juice. Vegan “fish” sauce also works.
• Coconut milk: Full-fat delivers a silky sauce; light coconut milk yields a thinner, lower-calorie broth. You can split the difference by using half full-fat, half water or broth.
• Heat level: Thai chiles are punchy. For gentle heat, use one chile with seeds removed or swap in a mild Fresno. For zero heat, omit chiles and serve chili crisp on the side.
• Gluten-free and low-sodium: Use gluten-free fish sauce/tamari and taste before salting. A squeeze of lime brightens flavor without extra sodium.

Step-by-Step Instructions

Step 1 – Prep the Aromatics

Finely mince the tender cores of the lemongrass (or measure paste), garlic, and ginger. Thinly slice the chile. If you’re using fresh lemongrass, smash the pieces lightly with the flat of a knife to release oils before mincing. Even, fine cuts make the final sauce smooth and pleasant.

Step 2 – Bloom the Flavors

Set a large skillet or sauté pan over medium heat. If using oil, add it now. Add lemongrass, garlic, and ginger; cook 30–60 seconds, stirring, just until glossy and fragrant. You’re not aiming for browning—only to wake up the aromatics.

Step 3 – Build the Coconut Broth

Shake the coconut milk can well, then pour it into the pan. Add sliced chile, 1½ tablespoons fish sauce, and 2 tablespoons lime juice. Stir to combine. If the sauce looks very thick, stir in up to ¼ cup water or broth to reach a light, spoonable consistency. Bring just to a gentle simmer.

Step 4 – Poach the Chicken

Season the chicken lightly with salt. Slide the pieces into the simmering coconut mixture, spread them into an even layer, and cover the pan. Cook at a gentle simmer for about 5 minutes, stirring once or twice, until the chicken is opaque and just cooked through. Avoid a hard boil, which can toughen the meat and cause the coconut to separate.

Step 5 – Finish and Balance

Uncover, taste, and adjust. Add a splash more fish sauce for savoriness, another squeeze of lime for brightness, or a pinch of salt if needed. If the sauce seems thin, let it simmer uncovered for 1–2 minutes to thicken slightly. If it’s too thick, splash in water until it lightly coats a spoon.

Step 6 – Add Vegetables (Optional)

If using quick-cooking vegetables like spinach or snow peas, stir them in during the last minute so they stay crisp-tender and vibrant. For firmer vegetables (zucchini, bell peppers), add them to the coconut base a minute before the chicken so they soften slightly.

Step 7 – Serve

Spoon the lemongrass chicken over steaming jasmine rice or rice noodles. Shower with cilantro and Thai basil, scatter chopped peanuts for crunch, and finish with fresh lime wedges at the table.

Pro Tips for Success

1. Keep the simmer gentle. Poaching temp (tiny bubbles) keeps the coconut silky and chicken tender.
2. Taste for balance at the end. Thai-inspired cooking is all about harmony: salty (fish sauce), sour (lime), sweet (coconut’s natural sweetness), heat (chile), and fragrance (lemongrass).
3. Finely mince the lemongrass. Large, fibrous pieces can feel stringy; aim for tiny confetti-like bits that meld into the sauce.
4. Don’t skip the lime at the table. A final squeeze wakes up the citrusy aroma and brightens the whole dish.
5. Make it a bowl. Layer rice or noodles, then greens, then chicken and sauce, then herbs, peanuts, and lime. The textures sing.
6. Scale easily. This recipe doubles for meal prep; just use a wider pan or simmer in two batches to maintain a gentle poach.

Flavor Variations

• Coconut-Lime Lemongrass Chicken: Stir in 1 teaspoon lime zest and finish with extra zest for a bright citrus pop.
• Spicy Red Curry Lemongrass Chicken: Whisk 1–2 teaspoons Thai red curry paste into the coconut milk before adding the chicken.
• Ginger-Heavy: Increase ginger to 2 tablespoons and add a teaspoon of honey to round the heat.
• Veggie-Loaded: Add sliced mushrooms and baby bok choy; simmer until just tender, then add chicken.
• Peanut-Lemongrass: Whisk 1–2 tablespoons smooth peanut butter into the coconut milk for a nutty, satay-like twist; thin with water as needed.

Serving Suggestions

• Classic Rice Plate: Spoon chicken and sauce over jasmine rice; add cucumber slices, extra herbs, and a wedge of lime.
• Noodle Bowls: Serve over thin rice noodles with shredded lettuce, carrots, and bean sprouts for a fresh, slurpable bowl.
• Lettuce Wraps: Pile chicken into crisp butter lettuce leaves with herbs and peanuts for a lighter, handheld option.
• Pickle Partner: Quick-pickle carrot and daikon (or just carrot) to add tangy crunch alongside the creamy sauce.
• Party Platter: Keep the chicken warm in a shallow skillet, set out bowls of herbs, peanuts, chiles, and lime, and let guests build their own bowls.

Storage and Freezing Instructions

• Refrigeration: Store leftovers in an airtight container for 3–4 days. Reheat gently over medium-low heat until warmed through; add a splash of water if the sauce thickened in the fridge.
• Freezing: The chicken and sauce freeze well for up to 2 months. Thaw overnight in the refrigerator and reheat gently, stirring so the coconut sauce comes back together.
• Make-Ahead: You can chop aromatics up to 2 days ahead and store them tightly covered. If using fresh lemongrass, prep and freeze it in small portions—it keeps its aroma well.

Nutrition Facts (Per Serving)

Approximate values for 6 servings with full-fat coconut milk, without rice or noodles.

Actual nutrition varies with coconut milk type, fish sauce brand, and add-ins. For a lighter option, use light coconut milk or half coconut milk, half water/broth.

FAQ About Thai Lemongrass Chicken

Final Thoughts

Thai lemongrass chicken is a weeknight dream: a handful of fresh aromatics, a can of coconut milk, and a quick poach transform into a restaurant-worthy dinner with almost no fuss. It’s adaptable to every table—mild or spicy, rich or light, rice or noodles—and it holds beautifully for meal prep. Keep lemongrass paste on hand, stock fish sauce and coconut milk in the pantry, and you can pull off this dish whenever the craving hits. One pan, twenty minutes, and a kitchen that smells like citrus and herbs—dinner done.

Thai Lemongrass Chicken

Thai Lemongrass Chicken is a fragrant, one-pan wonder featuring juicy chicken simmered in coconut milk with lemongrass, garlic, ginger, lime, and Thai herbs. Naturally dairy-free, quick to make, and endlessly customizable—serve it over rice or noodles for an easy, satisfying meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner

Cuisine Thai

Servings 6 servings

Calories 340 kcal

Ingredients

  

For the Chicken and Broth

• 2 pounds boneless, skinless chicken thighs cut into bite-size pieces
• 1 tbsp neutral oil optional
• 400 ml full-fat coconut milk one can
• 1 1/2 tbsp lemongrass paste or fresh minced lemongrass
• 3 cloves garlic minced
• 1 tbsp fresh ginger minced
• 1 Thai chile or serrano thinly sliced
• 1 1/2 tbsp fish sauce to taste
• 2 tbsp fresh lime juice
• 1/2 tsp kosher salt
• 1/4 cup water or chicken broth as needed

To Serve

• 1 cup steamed jasmine rice or rice noodles for serving
• 1/4 cup roasted peanuts roughly chopped
• Fresh cilantro and Thai basil to garnish
• Extra lime wedges for serving

Instructions

 

• Step 1: Mince lemongrass, garlic, ginger, and slice chile. Smash lemongrass with knife flat before mincing to release oils.
• Step 2: Heat oil in a skillet over medium. Add lemongrass, garlic, and ginger. Cook 30–60 seconds until fragrant.
• Step 3: Add coconut milk, sliced chile, fish sauce, lime juice, and salt. Stir to combine. Add water or broth if sauce is very thick. Bring to a gentle simmer.
• Step 4: Add chicken to the pan. Cover and simmer gently 5 minutes until just cooked through. Avoid boiling.
• Step 5: Uncover and taste. Adjust with more fish sauce, lime juice, or salt. Simmer uncovered briefly to thicken if needed.
• Step 6: Stir in optional quick-cooking vegetables if using. Cook 1 minute until just tender.
• Step 7: Serve over rice or noodles. Garnish with cilantro, Thai basil, peanuts, and lime wedges.

Notes

Keep the simmer gentle to avoid splitting the coconut milk. Use lemongrass paste for ease, or fresh stalks for bright aroma. Add vegetables in the last minute to retain texture. Double for meal prep and freeze leftovers up to 2 months.

Keyword coconut chicken, easy weeknight dinner, lemongrass coconut, thai chicken recipe, thai lemongrass chicken