Cambodian lemongrass chicken is a savory Khmer-style dish of chicken cooked with lemongrass, garlic, shallots, galangal, and other fragrant aromatics. Versions differ by household and region; this one uses a blended kroeung-inspired paste and a little coconut milk for a gently saucy finish that goes well with rice.
Ingredients
- 1½ lb boneless, skinless chicken thighs (680 g), cut into 1-inch (2.5 cm) pieces
- 3 lemongrass stalks (about 45 g trimmed), tough outer leaves removed, tender lower sections thinly sliced
- 2 medium shallots (about 60 g), peeled and roughly chopped
- 4 garlic cloves (about 12 g), peeled
- 1 tbsp finely grated galangal (12 g)
- 1 tsp ground turmeric (3 g)
- 1 small red chili (about 5 g), stemmed; remove the seeds for less heat
- 4 makrut lime leaves (about 2 g), central ribs removed and leaves thinly sliced
- 2 tbsp fish sauce (30 ml)
- 1 tbsp palm sugar or light brown sugar (12 g)
- 1 tbsp neutral oil, such as canola or sunflower oil (15 ml)
- ¾ cup unsweetened coconut milk (180 ml), well stirred
- ¼ cup water (60 ml)
- ¼ tsp ground black pepper (about 0.5 g)
- ¼ cup loosely packed cilantro leaves (about 10 g), for serving
- 1 lime, cut into wedges (about 60 g), for serving
Galangal and makrut lime leaves are common in Southeast Asian cooking but may take a trip to an Asian grocery store to find. If galangal is unavailable, use the same amount of fresh ginger; it gives a warmer, less citrusy flavor. If you cannot find makrut lime leaves, finely grate 1 tsp lime zest into the paste instead. The zest is a useful stand-in, though it lacks the leaves’ distinctive floral aroma. Palm sugar has a rounded caramel note; light brown sugar works well in its place.
Instructions
- Prepare the chicken and aromatics. Pat the chicken dry and cut it into evenly sized pieces so they cook at a similar rate. Trim away the woody tops and outer layers of the lemongrass, then thinly slice the tender lower parts. Remove the tough ribs from the lime leaves and slice the leaves finely. Keeping the pieces small helps the lemongrass blend smoothly rather than leaving long, fibrous strands.
- Make the aromatic paste. Put the lemongrass, shallots, garlic, galangal, turmeric, chili, lime leaves, fish sauce, and sugar in a small food processor. Pulse, scraping down the sides as needed, until the mixture forms a coarse, moist paste. If the processor cannot catch the ingredients, add 1 tsp of the measured water. A mortar and pestle also works: pound the firm lemongrass and galangal first, then work in the remaining aromatics. The paste does not need to be perfectly smooth.
- Marinate for 30 minutes. Transfer half the paste to a bowl, add the chicken, and toss until every piece is coated. Cover and refrigerate for 30 minutes. Keep the remaining paste in a separate clean container for the pan. Chilling the chicken during this short marinating time keeps it at a safe temperature and gives the aromatics time to cling to the meat.
- Cook the reserved paste. Set a large skillet or wok over medium heat and add the oil. When it shimmers, add the reserved paste and cook for about 4 minutes, stirring often. It should smell fragrant and lose some of its raw, sharp aroma without browning heavily. If it begins sticking before it is fragrant, stir in a tablespoon of water rather than turning the heat high enough to scorch the shallots or garlic.
- Brown the chicken. Add the marinated chicken, including the paste clinging to it, and the black pepper. Spread the pieces in the pan and cook for about 8 minutes, turning and stirring regularly. The chicken will begin to color and the paste will coat the pieces. If your skillet is small and the chicken crowds the surface, cook it in two batches; overcrowding makes it release liquid and steam instead of browning.
- Simmer until cooked through. Pour in the coconut milk and the remaining water, stir, and bring the sauce to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the chicken is tender and the sauce lightly coats it. Check the thickest chicken pieces with a food thermometer: USDA FSIS sets the safe minimum internal temperature for poultry at 165°F (74°C). If a piece is below that temperature, continue cooking and check again.
- Finish and serve. Taste the sauce. Add a splash of water if it has reduced more than you like, or simmer briefly if you prefer it thicker. Fish sauce provides plenty of salt, so taste before adding any. Scatter cilantro over the chicken and serve hot with lime wedges for squeezing at the table.
Tips
- Use tender lemongrass, not the whole stalk. The lower interior is the most useful part for this paste. Peel away dry, tough outer layers and trim off the woody top. Slice it very thinly before blending; large pieces can stay stringy even after cooking.
- Control the chili heat. One small chili gives the dish a mild background warmth, but chili strength varies. Start with half, taste the sauce near the end, and add sliced chili or chili flakes if you want more heat. For a no-heat version, leave it out without changing the cooking time.
- Keep the pan at a steady medium heat. Aromatics can burn quickly, especially once the paste is in the hot oil. Stir often and lower the heat if the paste darkens before it smells fragrant. A little water can loosen browned bits and help prevent scorching.
- Choose thighs for a forgiving result. Boneless thighs stay juicy through the simmer and are easy to cut into even pieces. Breast meat can be substituted, but use similarly sized pieces and begin checking the temperature early so it does not dry out. Always use the thermometer reading, not color alone, to confirm doneness.
Serving Suggestions
Serve the chicken and its coconut-lemongrass sauce over steamed jasmine rice, which catches the flavorful liquid and keeps the meal simple. Plain rice is especially helpful if the sauce is salty or spicy, since its mild flavor balances the stronger aromatics. For a fuller plate, add a crisp cucumber salad, quickly blanched green beans, or steamed bok choy. Keep the vegetables simply seasoned so they do not compete with the lemongrass and lime-leaf fragrance.
Put extra lime wedges and cilantro on the table so each person can adjust the freshness at serving time. Thinly sliced cucumber or a small dish of pickled vegetables also makes a lively contrast to the creamy sauce. If you are serving the chicken as part of a larger meal, pair it with rice and one or two vegetable dishes rather than adding another rich sauce. Spoon the chicken over the rice just before eating; that way the rice absorbs the sauce without becoming soggy while the rest of the meal is being set out.
Variations
Make it without coconut milk: Replace the coconut milk with ¾ cup (180 ml) chicken broth, and simmer until the sauce reduces enough to cling to the chicken. The result is lighter and more savory, with the lemongrass paste more prominent. Because broth can be salty, choose a lower-sodium one if available and taste before adding extra seasoning.
Use bone-in chicken: Bone-in thighs or drumsticks can be cooked with the same aromatic paste, but they need more time than the small boneless pieces in this recipe. Brown them in batches, add the sauce, then simmer until the thickest part reaches 165°F (74°C) on a thermometer without touching the bone. The total cooking time will vary with the size of the pieces, so temperature—not the clock—should decide when they are done.
Adjust the aromatics: Add another small chili for a hotter dish, or leave it out for a gentler family-style version. If you have fresh turmeric, substitute 1 tbsp (about 8 g), finely grated, for the ground turmeric; it can stain hands and cutting boards, so handle it carefully. A few extra thin strips of lime leaf added near the end give a more pronounced citrus aroma, while still letting the chicken and lemongrass remain central.
Storage and Reheating
Transfer leftovers to a shallow, covered container and refrigerate within 2 hours of cooking. The chicken keeps for 3–4 days in the refrigerator. For longer storage, freeze it in a tightly sealed, freezer-safe container for up to 2–3 months for best quality. Thaw frozen portions overnight in the refrigerator rather than on the counter. The coconut sauce may look slightly separated after thawing; gentle stirring as it warms usually brings it back together.
Reheat only the amount you plan to eat in a covered saucepan over medium-low heat, stirring occasionally and adding a tablespoon or two of water if the sauce has thickened. You can also microwave a portion in a covered, microwave-safe dish, stirring halfway through. Reheat leftovers until they reach 165°F (74°C), checked with a food thermometer. Avoid repeatedly cooling and reheating the full batch; portioning it before storage makes it easier to warm only what is needed.
Frequently Asked Questions
Can I make Cambodian lemongrass chicken ahead?
You can blend the aromatic paste up to a day ahead and keep it covered in the refrigerator. You can also coat the chicken with half the paste and marinate it for up to 12 hours in the refrigerator, rather than the 30 minutes in the recipe. Keep the reserved cooking paste separate from raw chicken, then cook the dish shortly before serving for the best texture.
What can I use if I do not have a food processor?
A mortar and pestle is a good option, especially if you pound the lemongrass and galangal first to break down their fibers. Otherwise, mince the ingredients as finely as possible with a sharp knife and mash them together with the flat side of the blade. The resulting paste may be more textured, but it will still season the chicken well.
Is this dish very spicy?
As written, it is mildly warm if your chili is small and not unusually hot. Chili varieties differ, so remove the seeds and inner ribs for a gentler flavor, or omit the chili altogether. You can serve sliced fresh chili on the side so diners who want extra heat can add it to their own portions.
Can I use chicken breast instead of thighs?
Yes. Cut the breast into even 1-inch (2.5 cm) pieces and follow the same method, but check the thickest pieces early because breast meat can dry out sooner. Do not rely on a set cooking time to determine safety: the chicken must reach 165°F (74°C) internally, measured with a food thermometer.
What is the best substitute for galangal?
Fresh ginger is the easiest substitute in this recipe, used in the same quantity. It tastes warmer and less piney and citrus-like than galangal, so the finished paste will be a little different, but the chicken will still have a fragrant, balanced flavor. Avoid using dried ground ginger as a direct substitute because its flavor and texture are less like fresh galangal.
How do I know when the sauce is thick enough?
The sauce is ready when it lightly clings to the chicken rather than running off like broth. It will continue to thicken a little as it sits, so stop simmering while it is still slightly looser than your preferred serving consistency. If it becomes too thick, stir in a little water; if it is too thin, simmer gently for another minute or two while keeping the chicken at a safe temperature.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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