Lemongrass and Coconut Chicken Thighs
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Lemongrass and Coconut Chicken Thighs

Lemongrass and Coconut Chicken Thighs

with Lime Basmati Rice

Thai cuisine is known for its love of aromatic ingredients. In that spirit, we've packed this recipe with lemongrass, curry paste and coconut milk, which will have your kitchen smelling heavenly. Add some fluffy rice and veggies on the side, and you’ve got a meal that’s both delicious and satisfying!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

¾ cup

Basmati Rice

165 mL

Coconut Milk

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

4 tbsp

Mild Curry Paste

56 g

Carrot, julienned

1 unit


1 tsp

Garlic Salt

160 g

Sweet Bell Pepper

1 unit


Not included in your delivery

½ tbsp


2 tsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories710 kcal
Fat26 g
Saturated Fat16 g
Carbohydrate83 g
Sugar12 g
Dietary Fiber5 g
Protein37 g
Cholesterol132 mg
Sodium1418 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Large Non-Stick Pan
Paper Towel


Cook rice

Before starting, wash and dry all produce. Using a strainer, rinse rice until water runs clear. Add 1 cup water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice and half the garlic salt, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove the pot from heat. Set aside, still covered.


Meanwhile, remove outer layer of lemongrass, then cut into quarters crosswise. Using the back of a wooden spoon, forcefully tap lemongrass to bruise. Core, then cut pepper into 1/4-inch slices. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.

Sear chicken

Meanwhile, pat chicken dry with paper towels. Season with remaining garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 5.) Remove the pan from heat, then transfer chicken to a plate.

Start lemongrass sauce

Heat the same pan over medium. When hot, add lemongrass. Cook, stirring often, until fragrant, 1 min. Add coconut milk, curry paste, soy sauce, 1/4 cup water and 2 tsp sugar (dbl both for 4 ppl). Stir to combine, then bring to a boil over high. Once boiling, add chicken, carrots and peppers.

Finish lemongrass sauce

Reduce heat to medium-low, then cover and cook until chicken is cooked through, 8-12 min.** Using tongs, transfer chicken to a large plate. Using 2 forks, shred chicken into bite-sized pieces. Carefully remove lemongrass from the pan and discard, then return chicken to sauce. Stir in lime juice. Season with salt and pepper, to taste.

Finish and serve

Fluff rice with a fork, then stir in lime zest and season with salt, to taste. Divide rice between bowls. Top with lemongrass chicken, veggies and sauce. Squeeze a lime wedge over top, if desired.

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