By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 4
1208 cal · 60 min
Coconut Chilli Chicken
Recipe GLPRd10db30dea46c3
Rate this recipe
Average rating: 3.8 (1)
A vibrant Southeast Asian curry featuring tender chicken thighs braised in a aromatic paste of lemongrass, ginger, and fresh chilli, finished with creamy coconut milk and sweet apricots. The fusion of citrus, fish sauce, and warm spices creates a complex, satisfying main course.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 stalks fresh lemongrass, trimmed and cut into short pieces
2 ounces fresh ginger, peeled and thinly sliced
2 hot red chillies, stemmed and chopped
2 cloves garlic, peeled
1 bunch fresh coriander, roughly chopped (about 1 cup), divided
2 limes
2 tablespoons groundnut oil, divided
7 ounces fresh tomatoes, roughly chopped
2 tablespoons fish sauce
2 tablespoons dark soy sauce
8 chicken thighs, skin-on and bone-in
14 fluid ounces canned coconut milk
8 fresh apricots, halved and pitted
Directions
Remove and discard the tough outer layers of the lemongrass stalks. Finely chop the tender inner portions and place in a food processor. Add the sliced ginger, chopped chillies, peeled garlic cloves, and roughly chopped coriander stems along with half of the coriander leaves. Grate the zest from both limes and add it to the processor, reserving the limes for later. Pulse the mixture until it forms a coarse paste, adding about 1 teaspoon of groundnut oil if it becomes too thick to blend smoothly.
Add the fish sauce, dark soy sauce, and chopped tomatoes to the paste in the food processor. Pulse briefly until everything is well combined, about 5–10 seconds.
Heat 1 tablespoon of groundnut oil in a large, deep pan or Dutch oven over medium-high heat. Working in batches if necessary, brown the chicken thighs on both sides until golden, about 3–4 minutes per side. Transfer the cooked chicken to a clean plate. Pour off all but about 1 tablespoon of the oil and pan drippings from the pot.
Add the spice paste to the hot pan and fry over medium heat for 2 minutes, stirring frequently, until fragrant and lightly caramelized. Return the chicken thighs to the pan and pour in the coconut milk. Stir well to combine, then reduce heat to low, cover with a lid, and simmer gently for 15–20 minutes, stirring occasionally.
Check the chicken by cutting into the thickest part near the bone to ensure it is cooked through and no pink remains; the internal temperature should reach 165°F. Add the halved apricots to the pan and continue simmering uncovered for 3–4 minutes.
Squeeze the juice from both reserved limes into the pan and stir in the remaining fresh coriander leaves. Taste and adjust seasoning if desired. Serve hot over steamed rice or with flatbread.
Comments
Lemongrass and fish sauce will require a trip to an Asian grocer—not available at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger in most Charlotte locations—which adds real cost and planning to a weeknight. The ingredient list is strong otherwise: chicken thigh, coconut milk, ginger, garlic, and lime are all standard at any major chain, and apricots are a smart seasonal flourish that won't break the budget. The 60-minute cook time is honest for a braise, though active prep of lemongrass and chilli takes 10 minutes on top. This is a hands-off simmer once built, so it suits a busy household, but the flavour depends entirely on finding real fish sauce, not a shortcut substitute.
Sign in or create a free account to add your review.
