Coconut Lemongrass Chicken

READY IN: 55mins
Recipe by Kay D.

Recipe from Food Network. BE WARNED!!!!! This is a very spicy dish. You may want to adjust the seasonings accordingly. I repeat, this is a very spicy dish. That said, everyone at my house loved it. The chicken (I used thighs) came about unbelievably melt in your mouth tender. Serve on a bed of rice noodles. Yummy!

Top Tweak by DawneSN

We enjoy spicy food, but, following the directions yet omitting the chilis, the dish was way too spicy and salty. I used a total of three 15 oz. cans of light coconut milk and served it over unseasoned rice. It was then delicious.

Ingredients Nutrition


  1. Melt butter in a large skillet on medium heat.
  2. Add half the onion and all of the garlic and cook, until they both begin to soften, about 7 minutes, stirring frequently.
  3. Add salt, pepper, sugar, ginger and chicken.
  4. Cook until the sugar melts and chicken begins to brown, approximately 15 minutes.
  5. Add the rest of the onion, chile peppers, lemon grass, curry powder, soy sauce, fish sauce (or Worcestershire sauce), and the coconut milk.
  6. Stir, lower heat to medium-low and cover.
  7. Cook until the chicken is no longer pink in the middle, about 10 minutes.
  8. Remove lid and simmer until the sauce thickens and the chicken is tender, about 10 more minutes.
  9. Serve warm over a bed of rice noodles, or whatever plain starch you prefer.

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