Description
Malaysian spicy lemongrass chicken delivers an explosion of Southeast Asian flavors dancing through tender, marinated meat. Fragrant herbs and bold spices create a memorable meal that transports diners straight to Malaysian street food culture with each delicious bite.
Ingredients
Scale
Proteins:
- 1 lb (450 g) chicken thighs or drumsticks, skin-on and bone-in
Spice Paste Ingredients:
- 3 stalks lemongrass, trimmed and finely sliced
- 3 red chilies, deseeded for less heat (optional)
- 3 cloves garlic
- 1 small onion, chopped
- 1 tablespoon fresh ginger, chopped
- 1 teaspoon shrimp paste (optional, for authentic flavor)
- 2 tablespoons vegetable oil
Seasoning and Sauce Ingredients:
- 1 tablespoon soy sauce
- 1 teaspoon turmeric powder
- ½ teaspoon salt
- 1 tablespoon vegetable oil
- 1 tablespoon chili paste (or sambal oelek, optional for extra heat)
- ½ cup (120 ml) coconut milk
- 1 teaspoon sugar
- ½ teaspoon salt, or to taste
Garnish:
- 1 tablespoon fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Massage chicken thighs with a vibrant blend of soy sauce, turmeric, and salt, allowing the flavors to penetrate deeply for a minimum of half an hour or refrigerate overnight for maximum intensity.
- Create a dynamic spice foundation by pulverizing lemongrass, fiery red chilies, aromatic garlic, pungent onion, zesty ginger, and robust shrimp paste in a blender. Incorporate minimal water to facilitate a silky-smooth consistency.
- Ignite a large skillet with vegetable oil over medium flame, then introduce marinated chicken pieces. Sear each side until a golden-brown crust emerges, developing rich caramelized edges. Extract chicken and reserve momentarily.
- Within the same skillet, introduce additional oil and unleash the prepared spice mixture. Sauté with constant attention, releasing an intoxicating fragrance and allowing oil to separate from the paste.
- Enrich the culinary landscape by incorporating chili paste, velvety coconut milk, balanced with a touch of sugar and seasoning. Reintroduce seared chicken, ensuring complete sauce coverage. Reduce heat, creating a gentle simmer that transforms the dish into a tender, flavor-packed masterpiece.
- Gracefully plate the aromatic chicken, adorning with fresh cilantro. Accompany with steamed rice and tangy lime wedges, inviting a symphony of Malaysian culinary traditions to the table.
Notes
- Marinate chicken longer for deeper flavor infusion, allowing spices to penetrate and tenderize the meat thoroughly.
- Adjust chili quantity based on personal heat tolerance, using milder peppers for less spicy version or removing seeds for gentler heat.
- Create gluten-free variation by substituting traditional soy sauce with tamari or coconut aminos for sensitive diets.
- Consider using chicken breast as alternative protein for leaner option, though thighs provide richer taste and more moisture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Malaysian
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg