Struggling to find a dinner recipe that’s quick, delicious, and perfect for both kids and adults? This Thai-inspired dish is here to save the day! With its fragrant mix of lemongrass, lime, and creamy coconut milk, this recipe offers a delightful balance of flavor and simplicity, making it ideal for any weeknight meal.
Whether you’re cooking for your family or hosting friends, this dish will impress without overwhelming your schedule.
Why This Recipe Is a Winner
This dinner recipe is a fantastic option for anyone looking for a lighter take on Thai flavors without the overwhelming heat.
Skipping chiles in the base recipe, keeps the dish accessible to those who prefer mild flavors while still leaving room to add spice if desired.
The poaching technique keeps the chicken moist and tender, and the combination of coconut milk and lime creates a creamy, tangy sauce that’s pure comfort on a plate. Plus, the addition of shiitake mushrooms and scallions enhances its texture and aroma.
Pair it with jasmine rice, and you have a complete, satisfying meal ready in just 20 minutes.
Tips for Perfecting This Recipe
Want to make sure your dish turns out restaurant-quality? Here are a few tips:
- Use fresh ingredients: Fresh lemongrass, lime juice, and shiitake mushrooms elevate the flavors and make the dish pop.
- Poaching perfection: Keep the heat low once the liquid comes to a simmer. Overheating can dry out the chicken or make the sauce curdle.
- Season to taste: Add salt in small increments to balance the flavors of the coconut milk and fish sauce.
These small steps ensure your dinner recipe is flawless and bursting with vibrant flavors.
Variations & Substitutions
This versatile recipe is easy to tweak for different preferences or dietary needs:
- Make it spicy: Garnish with thinly sliced Thai or serrano chiles for a fiery kick.
- Vegan option: Swap the chicken for firm tofu or tempeh, and use soy sauce or tamari instead of fish sauce.
- Gluten-free: Ensure your fish sauce is gluten-free, and the rest of the ingredients naturally align with a gluten-free diet.
These variations make the recipe adaptable while keeping its authentic Thai-inspired appeal.
Serving Suggestions
This dish shines when paired with steamed jasmine rice, which soaks up the rich, creamy sauce. For a healthier option, try serving it with quinoa or cauliflower rice.
Want to elevate the presentation? Garnish the finished plate with sliced scallions or fresh cilantro leaves for a pop of color and freshness.
If you’re planning a dinner party, this recipe pairs beautifully with a crisp Riesling or Sauvignon Blanc. The wine’s acidity complements the creamy coconut milk and lime without overpowering the dish’s delicate balance.
Why You’ll Keep Coming Back to This Recipe
This Thai chicken recipe is more than just a dinner solution—it’s an invitation to explore bold yet approachable flavors. The simplicity of the cooking process means it’s easy to whip up even on the busiest of nights, while the luxurious taste makes it feel like a special treat.
Once you try it, this dish is sure to become a regular part of your meal rotation. Perfect for family dinners, casual get-togethers, or even meal prep, it ticks all the boxes.
So, if you’re looking for a recipe that combines ease, flavor, and a touch of elegance, this Thai chicken dish is exactly what you need. It’s time to make your dinner table the star of the night!
Thai Chicken Breasts with Coconut Milk & Lemongrass Dinner Recipe
Equipment
- 12-inch skillet
Ingredients
- 1 13.5-ounce can unsweetened coconut milk
- 3 tablespoons Asian fish sauce
- Juice of 1 lime
- 1 lemongrass stalk trimmed, outer layers removed, inner core finely chopped
- 1 garlic clove minced
- 2 boneless, skinless chicken breasts (8 ounces each)
- Fine sea salt as needed
- 8 ounces fresh shiitake mushrooms stemmed and sliced (about 4 cups)
- 2 scallions white and green parts, trimmed and cut into 2-inch pieces, plus sliced scallions for garnish
- Cooked jasmine rice for serving (optional)
Instructions
- Heat a 12-inch skillet and combine the coconut milk, fish sauce, lime juice, lemongrass, and minced garlic. Bring the mixture to a boil over medium-high heat, then lower the heat to maintain a gentle simmer.
- Lightly season the chicken breasts with salt and gently place them into the simmering coconut milk mixture. Cook for about 5 minutes, then turn the chicken breasts over. Add the sliced mushrooms and scallions, cover the skillet, and let everything cook until the chicken is fully done, about 3 to 4 minutes.
- Remove the chicken breasts from the skillet and transfer them to a plate. Cover loosely with foil to keep warm. Return the skillet to the heat and allow the sauce to simmer uncovered for about 2 minutes, letting it reduce slightly. Once the sauce thickens a bit, pour it over the chicken. Garnish with fresh sliced scallions and serve with jasmine rice, if you’d like.
Notes
- This dish can be adjusted for spice lovers by adding sliced Thai or serrano chiles as a garnish.
- Pair with a dry Riesling or Sauvignon Blanc for a wine-friendly dinner.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.