Thai Chicken Breasts with Coconut Milk & Lemongrass

thai chicken breasts coconut milk lemongrass

Melissa Clark, New York Times food columnist and author of Dinner: Changing the Game, has an 8-year-old sous-chef: her daughter, Dahlia. Their Thai-style chicken dinner is so good you’ll toss your takeout menus.

  • Cook Time
  • Prep Time
  • 4Servings


  • 1 cup jasmine rice
  • 1 can (13.5 oz.) unsweetened coconut milk
  • 3 tbsp. fish sauce
  • 1 lime, juiced (about 2 tbsp.)
  • 1 stalk lemongrass, outer layers removed, core finely chopped
  • 1 clove garlic, finely chopped
  • 4 boneless, skinless chicken breasts (6 oz. each)
  • 8 oz. shiitake mushrooms, stemmed and sliced
  • 2 scallions, trimmed and cut into 2-inch pieces, plus more sliced scallions for garnish
  • Sliced Thai or Serrano chile, for garnish (optional)


1. Cook the rice according to package directions. Cover and keep warm.

2. Meanwhile, in a large skillet with a lid, bring the coconut milk, fish sauce, lime juice, lemongrass and garlic to a boil over medium-high; reduce the poaching liquid to a simmer.

3. Season the chicken with salt; add to the poaching liquid. Cook, turning once, adding the mushrooms and scallion pieces and covering halfway through, until the chicken is cooked through, 10 to 12 minutes.Transfer the chicken to a plate; tent with foil. Simmer the liquid until thickened slightly, about 2 minutes.

4. Slice the chicken; serve over the rice and top with the sauce. Garnish with the sliced scallions and chiles, if using.

dinner changing the game melissa clark

Clark’s new book, Dinner: Changing the Game, is filled with more than 250 unfussy, delicious recipes like this one. It comes out March 7.