This creamy Thai Lemongrass Chicken recipe is made with juicy chicken thighs in a light coconut milk, garlic, ginger and lime broth.
There are some dinners that just feel like a reset and this is one of mine. On those evenings when everything has been a little loud, a little rushed and I need something grounding, I make this coconut lemongrass chicken recipe. It’s quick enough to pull together between snack requests and bath time, but the flavors make it feel like I’ve done something really special. The chicken gets beautifully golden and the broth is rich, silky and full of that fresh, citrusy aroma that instantly calms the kitchen.
What I love most is how this dish manages to be both comforting and light at the same time. The coconut milk gives it that cozy creaminess, while the lemongrass, lime and ginger keep everything bright and balanced. It’s the kind of meal I serve in big bowls over fluffy jasmine rice, where everyone can spoon up that broth and slow down for a minute.
WHY YOU’LL LOVE THIS RECIPE
I love how this Thai lemongrass chicken thighs recipe feels like something I’d order at a cozy little restaurant but I can actually pull it together on a busy weeknight with a toddler under my feet. The creamy chicken thighs get perfectly golden and juicy and that broth… It’s silky, fragrant and full of those fresh, bright flavors that make you pause mid-bite.
Plus:
- My creamy chicken thighs are quick enough for weeknights but feel elevated.
- The broth is rich, creamy, and packed with flavor.
- It’s one of those meals that feels nourishing and comforting.
- Everything cooks in one pan (less cleanup, always a win).
- This one-pan chicken thigh recipe pairs perfectly with rice to soak up every drop.
INGREDIENTS
- Chicken thighs: I love using boneless, skinless thighs because they stay juicy and flavorful.
- Neutral oil: Helps get that golden sear on the chicken.
- Sesame oil: Adds a subtle, nutty depth to the broth.
- Garlic and ginger: Fresh and fragrant, it builds the base of flavor.
- Fresh lemongrass: I only use the white part in this Thai lemongrass chicken.
- Red curry paste: You can also use green if you prefer.
- Chicken broth: Forms the savory base of the sauce.
- Coconut milk: Makes the broth creamy and rich.
- Fish sauce: Adds that deep, savory umami flavor.
- Brown sugar: Balances everything with a touch of sweetness.
- Lime: I add both the zest and the juice.
- Fresh cilantro: I adore the bright, fresh flavor this adds.
- Jasmine rice: Perfect for soaking up all that creamy broth.
Check out the recipe card below for the full ingredient and quantity list.
HOW TO MAKE THAI LEMONGRASS CHICKEN
Sear the chicken: I pat the chicken dry, season it well and sear it in a hot skillet until deeply golden on both sides. Then I set it aside.
Build the flavor base: In the same pan, I add sesame oil, then stir in garlic, ginger and lemongrass. The smell at this point is incredible.
Add depth: If I’m using it, I stir in the red curry paste and let it cook briefly to bring out the flavor.
Make the broth: I pour in the chicken broth and scrape up all those golden bits from the pan. Then I stir in coconut milk, fish sauce, brown sugar, and lime zest.
Simmer: I let everything simmer gently so the flavors can come together into this creamy, fragrant broth.
Finish and serve: I stir in lime juice at the end, slice the chicken, and serve it over jasmine rice with plenty of broth spooned over. A little cilantro and extra lime on top makes this Thai lemongrass chicken perfect.
SUBSTITUTIONS AND VARIATIONS
Swap chicken thighs for chicken breast if you prefer a leaner option. Sometimes I use a light coconut milk for a lighter broth in this Thai lemongrass chicken. You can also skip the curry sauce if you prefer a milder recipe.
If you like, add vegetables like spinach, mushrooms or snap peas for extra texture. Try adding tamari or soy sauce in place of fish sauce for a slightly different version.
STORAGE AND MAKE AHEAD
I store leftovers in the fridge for up to 3 to 4 days. The flavors actually deepen over time, which I love.
Reheat gently on the stove or in the microwave. You may want to add a splash of broth or water to loosen the sauce.
You can also make the broth ahead and store it separately, then cook fresh chicken when ready to serve.
SERVING AND PAIRING
I always serve this Thai lemongrass chicken over jasmine rice. It soaks up that broth perfectly.
It’s also great with rice noodles if you want something a little different. On the side, I keep it simple with steamed greens or a light cucumber salad.
TIPS AND PROBLEM SOLVING
- Don’t skip the sear: That golden color adds so much flavor.
- Use fresh lemongrass: It makes a big difference in the final dish.
- Simmer gently: Boiling too hard can split the coconut milk.
- Taste and adjust: Add more lime or fish sauce to balance flavors.
- Slice before serving: It makes it easier to eat and serve.
FREQUENTLY ASKED QUESTIONS
Can I make this ahead of time?
Yes, the broth can be made ahead and reheated when needed.
Can I freeze it?
You can, but coconut milk can change texture slightly when frozen.
What does lemongrass taste like?
It’s bright, citrus and a little floral; really fresh and aromatic.
Is the red curry paste spicy?
It adds mild heat, but you can leave it out if you prefer.
OTHER CHICKEN RECIPES TO TRY
Peruvian Chicken Thighs with Green Sauce
Chicken Tender Tacos with Cilantro Lime Elote
Chicken Thighs with Creamy Lemongrass Broth
Ingredients
For the Chicken
- 2 lbs boneless skinless chicken thighs
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp neutral oil avocado or canola
For the Creamy Lemongrass Broth
- 1 tbsp sesame oil
- 4 cloves garlic minced
- 1 tbsp freshly grated ginger
- 2 tbsp finely minced fresh lemongrass white tender part only
- 1 tbsp red curry paste optional, for depth
- 1 cup chicken bone broth or chicken broth
- 1 13.5 oz can full-fat coconut milk
- 1 tbsp fish sauce
- 1 tsp brown sugar
- Zest of ½ lime
- Juice of 1 lime
To Finish
- Fresh cilantro optional
- Steamed jasmine rice
- Fresh lime optional
Instructions
- Pat chicken thighs dry and season both sides with salt and pepper.
- Heat oil in a large skillet over medium-high heat.
- Place chicken in the skillet and sear 3–4 minutes until deeply golden. Flip and cook 3–4 more minutes. Remove and set aside.
- Reduce heat to medium and add sesame oil to the same skillet.
- Stir in garlic, ginger, and lemongrass. Cook 1–2 minutes until fragrant.
- If using, stir in red curry paste and cook 30 seconds to bloom.
- Pour in chicken broth and scrape up browned bits from the pan.
- Stir in coconut milk, fish sauce, brown sugar, and lime zest. Bring to a gentle simmer.
- Simmer uncovered 8–10 minutes to allow the flavors to meld. To finish, stir the lime juice into the broth and remove from heat.
- Slice chicken and add to a bowl with a side of jasmine rice. Ladle broth into bowls then top with cilantro and more lime, if desired.
This recipe is also 100% dairy free