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Malaysian Spicy Lemongrass Chicken

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This Malaysian Spicy Lemongrass Chicken is a fragrant and flavorful dish that highlights the bold, aromatic flavors of lemongrass, chilies, and traditional Malaysian spices. Perfect for serving with steamed rice, this dish is a must-try for fans of Southeast Asian cuisine.

Ingredients

Scale

For the chicken:

  • 1 lb (450 g) chicken thighs or drumsticks, skin-on and bone-in
  • 1 tbsp soy sauce
  • 1 tsp turmeric powder
  • 1/2 tsp salt

For the spice paste:

  • 3 stalks lemongrass, trimmed and finely sliced
  • 3 red chilies, deseeded for less heat (optional)
  • 3 cloves garlic
  • 1 small onion, chopped
  • 1 tbsp fresh ginger, chopped
  • 1 tsp shrimp paste (optional, for authentic flavor)
  • 2 tbsp vegetable oil

For the sauce:

  • 1 tbsp vegetable oil
  • 1 tbsp chili paste (or sambal oelek, optional for extra heat)
  • 1/2 cup (120 ml) coconut milk
  • 1 tsp sugar
  • 1/2 tsp salt, or to taste

For garnish:

  • 1 tbsp fresh cilantro, chopped
  • Lime wedges, for serving

Instructions

1. Marinate the chicken

  1. In a bowl, mix the chicken thighs with soy sauce, turmeric powder, and salt.
  2. Let marinate for at least 30 minutes, or up to overnight in the refrigerator.

2. Prepare the spice paste

  1. Combine lemongrass, red chilies, garlic, onion, ginger, and shrimp paste in a blender or food processor.
  2. Blend into a smooth paste, adding a little water if needed to help the blending process.

3. Cook the chicken

  1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium heat.
  2. Add the marinated chicken and sear for 3–4 minutes per side, until golden brown. Remove from the skillet and set aside.

4. Sauté the spice paste

  1. In the same skillet, heat 2 tbsp vegetable oil over medium heat.
  2. Add the prepared spice paste and sauté for 5–7 minutes, stirring frequently, until fragrant and the oil separates from the paste.

5. Simmer the chicken in the sauce

  1. Stir in the chili paste, coconut milk, sugar, and salt. Mix well.
  2. Return the chicken to the skillet, ensuring it is coated in the sauce.
  3. Reduce the heat to low, cover, and simmer for 20–25 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.

6. Serve

  1. Transfer the chicken and sauce to a serving plate.
  2. Garnish with chopped cilantro and serve with steamed rice and lime wedges.

Notes

  • Adjust Heat: Use fewer chilies or mild chili varieties if you prefer a less spicy dish.
  • Make-Ahead: The spice paste can be prepared up to 2 days in advance and stored in the refrigerator.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Find it online: https://ukfinda.com/malaysian-spicy-lemongrass-chicken/