Simmered Lemongrass Chicken with Coconut Rice

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

Tender chicken simmered in a fragrant coconut milk and lemongrass broth, served over fragrant jasmine rice for a comforting Malaysian-inspired meal. This malaysian-inspired chicken ready in about 60 minutes pairs bone-in, skin-on chicken thighs, stalks, finely chopped lemongrass, (full fat) coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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: 40 min Serves 4 Malaysian cuisine 580 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 1.5 lbs bone-in, skin-on chicken thighs dry with paper towels. Heat 2 tbsp 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. Flip and cook for 3 minutes more. Remove and set aside.
  2. Step 2: Add 2 stalks finely chopped lemongrass to the skillet and cook for 1 minute until fragrant. Stir in 1/2 cup chicken stock, 1 tbsp lime juice, 1 tsp palm sugar, 1 tsp salt, and 1 tbsp fish sauce. Bring to a simmer.
  3. Step 3: Return chicken to skillet, skin-side up. Add 3 tbsp coconut milk. Reduce heat to low, cover, and simmer for 25 minutes until chicken is cooked through.
  4. Step 4: While chicken simmers, cook 1 cup jasmine rice with 1.5 cups water and 1/4 tsp salt in a rice cooker until fluffy.
  5. Step 5: Serve chicken with rice, drizzling the sauce from the skillet over the top. Garnish with 1/4 cup fresh cilantro.

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Frequently asked questions

How long does Simmered Lemongrass Chicken with Coconut Rice take to make?

Total time is about 60 minutes (20 min prep + 40 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 Simmered Lemongrass Chicken with Coconut Rice?

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 (full fat) coconut milk from drying out.

Can I substitute ingredients in Simmered Lemongrass Chicken with Coconut Rice?

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 Simmered Lemongrass Chicken with Coconut Rice 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 Simmered Lemongrass Chicken with Coconut Rice?

Malaysian 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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