Coconut Lemongrass Braised Chicken

Coconut Lemongrass Braised Chicken is a dish that marries the comforting familiarity of coconut milk with the exotic allure of lemongrass, creating a vibrant and flavorful experience. It’s a journey through Southeast Asia’s bold and aromatic flavors, perfect for those seeking comfort in coconut milk’s creamy richness and adventure in the earthy, citrusy notes of lemongrass. Adding garlic, ginger, and onions deepens the sauce’s complexity, while the tender braised chicken absorbs the flavors beautifully, promising a culinary adventure in every bite.

Chicken leg quarters, which include both the leg and thigh, are the perfect cut for braising. The long, slow cooking process breaks down the meat until it becomes juicy and tender, falling off the bone. The initial step of browning the chicken in oil adds a rich depth of flavor through caramelization, creating a flavorful base that complements the braising process.

The essence of this dish is in its sauce, crafted from coconut milk, lemongrass, garlic, ginger, and onions. Coconut milk contributes a rich and creamy texture, while lemongrass imparts a bright, tangy, and slightly floral note. A staple in many Southeast Asian cuisines, lemongrass offers a unique aroma that complements the creamy coconut. Garlic and ginger add a potent kick, introducing layers of warmth and spice. Moreover, sautéed onions bring sweetness and a caramelized depth, harmonizing the dish’s flavors.

The sauce also features fish sauce and soy sauce, which add an umami-packed saltiness, balancing the coconut milk’s sweetness and enhancing the dish’s overall depth. A splash of lime juice gives the sauce a zesty brightness, cutting through the richness of the coconut milk. Red pepper flakes provide a spicy kick, making the dish versatile for those who enjoy a bit of heat.

SUGGESTED RECIPE: Lemongrass Roasted Chicken Breasts

While the chicken braises gently in the mixture, it takes in all the intense flavors. This cooking method causes the coconut milk to thicken into a rich and creamy sauce that envelops the chicken beautifully. After approximately 45 minutes, the chicken turns tender and juicy, nearly falling off the bone. This slow-cooking technique results in soft meat and enhances the sauce’s flavor profile.

To serve, the chicken is placed over a bed of steamed rice, which soaks up the flavorful coconut lemongrass sauce. The rice provides a neutral base that complements the bold flavors of the chicken and sauce. Garnishing the dish with crispy fried garlic, freshly chopped cilantro, and red pepper flakes adds the perfect finishing touch, introducing crunchy, fresh, and spicy elements that round out the meal.

Coconut Lemongrass Braised Chicken perfectly balances creamy, tangy, and spicy flavors. It’s an ideal dish for a comforting weeknight dinner. Its vibrant and bold flavors make it a standout dish that brings the essence of Southeast Asian cuisine to your table. Whether you’re a fan of creamy coconut milk-based dishes or looking to explore the world of lemongrass-infused flavors, this dish is sure to satisfy, offering a complex and intriguing flavor profile that will keep you coming back for more.

Coconut Lemongrass Braised Chicken

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: Asian, ThaiDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Coconut Lemongrass Braised Chicken features tender chicken leg quarters slowly simmered in a rich and aromatic sauce made from coconut milk, lemongrass, garlic, ginger, and onions. This dish offers a harmonious blend of creamy, tangy, and spicy flavors, served over steamed rice and topped with crispy fried garlic, fresh cilantro, and red pepper flakes.

Ingredients

• 4 quarters of chicken (leg and thigh)

• 2 tablespoons vegetable oil

• 1 medium onion, thinly sliced

• 4 cloves of garlic, minced

• 1 tablespoon ginger, freshly grated

• 1 stalk of lemongrass, chopped

• 2 cups coconut milk

• 1 tablespoon fish sauce

• 1 tablespoon soy sauce

• 1 tablespoon lime juice, freshly squeezed

• 1 tablespoon brown sugar

• 1 teaspoon red pepper flakes

• to taste, salt and ground black pepper

• For Serving

• fried garlic

• steamed rice

• fresh cilantro

• red pepper flakes

Directions

• Prepare the Chicken:
  Season the chicken leg quarters with salt and pepper. In a large pan or skillet, heat the vegetable oil over medium heat and brown the chicken on both sides until golden, about 4-5 minutes per side. Remove the chicken and set aside.
• Make the Coconut Lemongrass Sauce:
  In the same pan, add the chopped onion, minced garlic, chopped lemongrass, and grated ginger. Sauté for 2-3 minutes until fragrant, being careful not to let it burn. Add the coconut milk, fish sauce, soy sauce, lime juice, brown sugar, and red pepper flakes. Stir well and bring to a simmer.
• Simmer the Chicken:
  Return the browned chicken quarters to the pan, submerging them in the coconut lemongrass sauce. Cover and simmer for 45 minutes on low heat, until the chicken is fully cooked and tender.
• Serve:
  Serve the chicken over steamed rice. Spoon the coconut lemongrass sauce generously over the top.