Uploaded April 2026 | Updated September 2026, 1 week ago
Tender chicken simmered in a rich, aromatic coconut cream sauce infused with lemongrass, garlic, and ginger — a fragrant, satisfying, dish.
Ingredients
1 ½ lbs chicken thighs or breasts, cut into bite-sized pieces
2 Tbsp butter or tallow (for cooking)
2 cloves garlic, minced
1 Tbsp fresh ginger, grated
1 stalk lemongrass, trimmed and finely minced (or 1 Tbsp lemongrass paste)
1 cup full-fat coconut milk
1 Tbsp fish sauce or coconut aminos
1 Tbsp lime juice
1 tsp turmeric
Salt and black pepper, to taste
Fresh cilantro or Thai basil, chopped (for garnish)
Macronutrients
(per serving, serves 4)
Protein: 38g
Fat: 34g
Carbs: 4g
Preparation
Heat butter or tallow in a large skillet over medium heat. Add chicken pieces and sear 4–5 minutes until golden on the outside. Remove and set aside.
In the same skillet, add minced garlic, ginger, and lemongrass. Cook 1–2 minutes until fragrant.
Stir in turmeric, salt, and black pepper, coating the aromatics in the spices.
Pour in coconut milk and fish sauce, stirring to combine. Bring to a gentle simmer.
Return the chicken to the skillet and simmer 8–10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
Stir in lime juice and taste for seasoning, adding more salt or lime as desired.
Remove from heat, garnish with chopped cilantro or Thai basil, and serve hot with cauliflower rice or sautéed greens.
Tender chicken simmered in a rich, aromatic coconut cream sauce infused with lemongrass, garlic, and ginger — a fragrant, satisfying, dish.
Ingredients
1 ½ lbs chicken thighs or breasts, cut into bite-sized pieces
2 Tbsp butter or tallow (for cooking)
2 cloves garlic, minced
1 Tbsp fresh ginger, grated
1 stalk lemongrass, trimmed and finely minced (or 1 Tbsp lemongrass paste)
1 cup full-fat coconut milk
1 Tbsp fish sauce or coconut aminos
1 Tbsp lime juice
1 tsp turmeric
Salt and black pepper, to taste
Fresh cilantro or Thai basil, chopped (for garnish)
Macronutrients
(per serving, serves 4)
Protein: 38g
Fat: 34g
Carbs: 4g
Preparation
Heat butter or tallow in a large skillet over medium heat. Add chicken pieces and sear 4–5 minutes until golden on the outside. Remove and set aside.
In the same skillet, add minced garlic, ginger, and lemongrass. Cook 1–2 minutes until fragrant.
Stir in turmeric, salt, and black pepper, coating the aromatics in the spices.
Pour in coconut milk and fish sauce, stirring to combine. Bring to a gentle simmer.
Return the chicken to the skillet and simmer 8–10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
Stir in lime juice and taste for seasoning, adding more salt or lime as desired.
Remove from heat, garnish with chopped cilantro or Thai basil, and serve hot with cauliflower rice or sautéed greens.
