Cambodian Chicken Recipe: Lemongrass and Coconut Infused Delight

Cambodian cuisine shines in this aromatic chicken dish, where lemongrass and coconut milk create a fragrant, creamy base. The balance of sweet, savory, and citrus notes defines its authentic flavor profile.

This recipe relies on traditional techniques—marinating the chicken in a blend of lemongrass, garlic, and fish sauce before simmering it in coconut milk. The result is tender, flavorful meat with a rich, velvety sauce.

Each bite delivers the warmth of Southeast Asian spices and the natural sweetness of coconut. The dish is hearty yet balanced, with bright herbal notes cutting through the richness.

Serve with steamed jasmine rice to soak up every drop of the infused sauce. Simple ingredients, extraordinary taste.

Ingredients for Cambodian Chicken

Aromatic Southeast Asian staples create this rich, velvety Cambodian-inspired dish with bright herbal notes.

The lemongrass and galangal are non-negotiable for authentic flavor. Asian grocery stores like H Mart or 99 Ranch carry fresh stalks and roots—avoid the dried stuff, it lacks depth. For coconut milk, Thai Kitchen or Chaokoh brands have the right fat content. Chicken thighs stay juicy during the longer simmer; breasts will dry out. Always use full-fat coconut milk here (the light versions separate).

No fish sauce? Soy sauce plus a pinch of sugar works in a pinch, but the umami won’t be as complex. Missing kaffir lime leaves? Lime zest plus a bay leaf gets you 70% there. Galangal can be swapped with ginger (one-third more), though the flavor profile shifts slightly. For palm sugar, brown sugar or coconut sugar are perfect substitutes—just dissolve them first.

Lemongrass keeps in the fridge wrapped in plastic for about 2 weeks, or freeze for 6 months. Chicken marinates best overnight but 30 minutes works in a rush. The dish tastes even better the next day—store leftovers for up to 3 days in the fridge. Freeze without the basil garnish for up to 1 month.

Step-by-Step Instructions for Lemongrass and Coconut Chicken

Master the technique behind this aromatic dish with precise timing and layering of flavors.

Step 1: Prepare the Aromatic Base

Peel and thinly slice the fresh galangal root into ⅛-inch rounds. Bruise the 3 whole lemongrass stalks with the flat side of your knife, then cut them into 2-inch pieces. This releases their essential oils for maximum fragrance.

In a food processor, combine the sliced galangal, 3 whole lemongrass stalks, 6 cloves fresh garlic cloves, and 2 whole shallots. Pulse until finely minced but not puréed—you want texture. This paste forms the flavor foundation of the dish.

Step 2: Sear and Develop Flavor Layers

Heat 2 tbsp vegetable oil in a large, heavy pot over medium-high heat. Add the 1.5 lb boneless chicken thighs and sear for 4-5 minutes per side until golden brown. Remove and set aside.

In the same pot, add the aromatic paste and cook for 2-3 minutes until fragrant. Stir in the 1 tbsp red curry paste and cook for another 1 minute, allowing the flavors to deepen and the oil to separate slightly.

Step 3: Build the Coconut Sauce

Pour in the 1 can coconut milk, 3 tbsp fish sauce, 2 tbsp soy sauce, and 2 tbsp palm sugar. Add the 4 whole fresh kaffir lime leaves, tearing them slightly to release their aroma. Stir well to dissolve the sugar.

Return the chicken to the pot, ensuring it’s mostly submerged in the liquid. Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook for 25-30 minutes, turning the chicken occasionally, until it’s tender and the sauce has thickened slightly.

Step 4: Finish and Garnish

Once the chicken is cooked through, remove the pot from heat. Discard the kaffir lime leaves. Stir in the juice of the 1 whole lime to brighten the flavors. Taste and adjust seasoning if needed—the balance of salty, sweet, and sour should be harmonious.

Serve the chicken over 1.5 cups jasmine rice, spooning the rich coconut sauce generously over the top. Garnish with 0.5 cup fresh Thai basil, torn into sprigs, for a fresh, aromatic finish that completes the dish.

Creative Variations of This Dish

Spicy Red Curry Boost

Transform this dish by adding 2 tbsp red curry paste instead of 1 tbsp to the aromatic base. The heat level rises beautifully, balanced by coconut milk’s creaminess. I love this version on cooler evenings. 🌶️

Pineapple Sweetness

Add 1 cup fresh pineapple chunks with the coconut milk for a sweet-tangy contrast. The fruit softens slightly while retaining its shape, adding a refreshing element that pairs perfectly with the lemongrass.

Tofu Alternative

Swap chicken for 1.5 lb extra-firm tofu, pressed and cut into 1-inch cubes. The tofu absorbs the coconut-lemongrass flavors beautifully. Skip the initial searing—just simmer gently for 15-20 minutes.

Peanut Satay Twist

Stir in ¼ cup creamy peanut butter with the coconut milk for a satay-inspired version. The nutty richness complements the citrus notes. Garnish with crushed peanuts and extra lime wedges. 💫

Vegetable Medley

Add 1 cup bell pepper strips and 1 cup bamboo shoots when simmering the chicken. The veggies soak up the sauce while adding texture. This makes the dish heartier and more colorful.

Green Curry Adaptation

Replace red curry paste with 1 tbsp green curry paste and add ½ cup fresh basil leaves at the end. The result is a brighter, herb-forward variation with a vibrant green hue.

Frequently Asked Questions