Lemongrass Chicken with Thai Coconut Curry
Bright, aromatic and layered with a touch of island warmth.
If you love Thai food — those fragrant aromas of lemongrass, garlic, and coconut that instantly make your kitchen smell like your favorite little café, you’re going to fall for this dish. It’s bright, comforting, and full of that same balance of spice, creaminess, and freshness that makes Thai food so irresistible.
The best part? It’s surprisingly simple. There’s no long simmering or complicated prep — just gather your ingredients, toss everything in a quick marinade, and let the flavors do the work. A quick sear and a gentle simmer later, you’ve got tender chicken bathed in a velvety coconut curry that tastes like it took hours.
A hint of Kōloa Coconut Rum brings a touch of island warmth, deepening the natural sweetness of the coconut milk and tying the flavors together beautifully. The result is an easy, delicious, weeknight-friendly curry that feels special enough for company but effortless enough for Tuesday night.
Whether you’re a Thai food lover or just looking to bring a little tropical flavor to your table, this recipe delivers sunshine in every bite — all with a dash of The Spirit of Aloha™.
And in the steps that follow, you’ll learn how to build deep flavor with simple ingredients, how to sear the chicken for golden caramelization, and how to use coconut milk and curry paste the right way for a creamy, restaurant-style curry.
Chicken Thighs vs. Chicken Breasts — Which to Choose
Both chicken thighs and breasts work in this recipe — it just depends on the result you want.
Chicken thighs are my personal go-to here. They’re naturally juicy, tender, and flavorful, and they hold up beautifully to the bold flavors of lemongrass, garlic, and coconut. I find that thighs also caramelize better in the pan, picking up that golden color and depth that makes the whole dish more satisfying. You can cook them a little longer without worrying about them drying out — the extra time actually makes them even more tender.
Chicken breasts, on the other hand, give you a lighter, leaner curry. They cook quickly and pair well with the same sauce, but they won’t absorb quite as much of that rich, aromatic marinade. If you prefer a lower-fat option, just be sure to stop cooking around 160°F and let them rest before slicing so they stay juicy.
Why Use Kōloa Coconut Rum?
Kōloa Coconut Rum enhances more than flavor — it transforms how the marinade works. Even a small splash helps release and carry aromatic compounds from the lemongrass, lime, and ginger, allowing their bright notes to penetrate the chicken more deeply. As the chicken sears, the alcohol cooks off, leaving behind soft coconut warmth and a subtle cane-sugar depth.
While the rum’s sugar content is subtle, it works in harmony with the honey and coconut aminos to encourage gentle caramelization — giving the chicken a beautifully golden crust and layers of warm, balanced flavor.
Serving Suggestions
Serve over steamed jasmine rice, coconut rice, or rice noodles.
Add sautéed mushrooms, bell peppers, or zucchini for color and crunch.
Garnish with Thai basil, cilantro, or sliced red chiles for brightness.
Pair with chilled green tea, sparkling lime water, or a light mojito.
Flavor Balancing: Why This Marinade Works
This recipe works because every element has a purpose — sweet, salty, spicy, and aromatic in perfect harmony.
Lemongrass & lime provide brightness and acidity.
Fish sauce & coconut aminos bring salty depth and umami.
Honey adds natural sweetness and aids browning.
Ginger & garlic offer warmth and spice.
Coconut milk mellows everything into creamy comfort.
Kōloa Coconut Rum ties it all together with tropical, caramelized notes that whisper rather than shout.
Culinary Tip: If the curry ever feels too sweet, add a splash of lime juice. If too salty, a spoonful of coconut milk or honey restores balance instantly.
Ready to cook? The full ingredient list, marinade proportions, and step-by-step instructions are just below
