Simmered Lemongrass Chicken with Coconut Rice

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 60 minutes, pairs chicken thighs, lemongrass, 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

1.5 lbs bone-in, skin-on chicken thighs
2 stalks, finely chopped lemongrass
3 tbsp (full fat) coconut milk
1 cup jasmine rice
1.5 cups water
1 tbsp fish sauce
1 tsp palm sugar
2 tbsp vegetable oil
1/2 cup chicken stock
1 tbsp lime juice
1/4 cup, chopped cilantro

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Instructions

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.
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.
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.
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.
Step 5: Serve chicken with rice, drizzling the sauce from the skillet over the top. Garnish with 1/4 cup fresh cilantro.