Lemongrass Chicken Simmered in Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs simmered in fragrant coconut milk with lemongrass and galangal, finished with fresh herbs for a balanced, aromatic dish. This asian-inspired chicken ready in about 50 minutes pairs bone-in skin-on chicken thighs, lemongrass, fresh galangal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.5 lbs bone-in skin-on chicken thighs dry with paper towels, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  2. Step 2: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and cook for 5-6 minutes until golden brown and crispy, then flip and cook for 3 minutes more.
  3. Step 3: Add 3 stalks finely minced lemongrass and 2 tablespoons grated fresh galangal to the skillet, stirring to combine. Cook for 1 minute until fragrant.
  4. Step 4: Pour in 1 cup coconut milk, add 1 large sliced red bell pepper and 1 cup sliced bamboo shoots, then bring to a gentle simmer.
  5. Step 5: Reduce heat to low, cover, and cook for 20-25 minutes until chicken is fully cooked and tender.
  6. Step 6: Remove chicken from skillet, set aside. Skim excess fat from the sauce if desired, then stir in 1 tablespoon lime juice and 1/4 cup chopped cilantro. Return chicken to the skillet and simmer for 2 minutes to heat through.

Frequently asked questions

How long does Lemongrass Chicken Simmered in Coconut Milk take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemongrass Chicken Simmered in Coconut Milk?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lemongrass from drying out.

Can I substitute ingredients in Lemongrass Chicken Simmered in Coconut Milk?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemongrass Chicken Simmered in Coconut Milk for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemongrass Chicken Simmered in Coconut Milk?

Asian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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