Indonesian Coconut Chicken (Ayam Lemak — Ina Garten-Inspired Coconut Curry, 45 Min)

Introduction

Tutorial: how to make Indonesian coconut chicken — braised in coconut milk + aromatics + spices. 45 min.

Ingredients List

8 chicken thighs + S+P + 1 tbsp oil
2 lemongrass + 2 tbsp ginger + 1 tbsp galangal + 6 garlic + 1 shallot + 2 Thai chilis + turmeric
2 cans coconut milk + 1/2 cup broth + 2 lime leaves + 1 tbsp brown sugar + 2 tbsp fish sauce + coriander + cumin + white pepper
Lime juice + basil + cilantro + chilis + jasmine rice + fried shallots

Timing
Save

Prep 10. Sear 10. Braise 25. Total 45 min.

Step 1 — Sear

Hot Dutch oven. Skin down 5 min. Flip 3 min.

Step 2 — Aromatics

Lemongrass + ginger + galangal + garlic + shallot + chilis 4 min.

Step 3 — Toast Spices

Turmeric + coriander + cumin + white pepper 60 sec.

Step 4 — Coconut Milk

Coconut milk + broth + lime leaves + sugar + fish sauce. Simmer.

Step 5 — Braise 22-25

Chicken back, skin up. Low heat partial cover.

Step 6 — Finish

Lime juice. Over rice. Herbs, chilis, shallots.

Nutritional Information

Calories 620 | Protein 42g | Fat 42g | Carbs 14g

Healthier Alternatives

Boneless skinless. Light coconut. Tamari. Spinach. No skin.

Serving Suggestions

Jasmine rice. Singha, Tiger. Kerupuk. Peanut sauce.

Common Mistakes to Avoid

No sear
Lite coconut
Hard boil
Whole lemongrass
Early lime

Storing Tips

4 days fridge. Freeze 3 mo. Paste 3 days ahead.

Conclusion

That’s how to make Indonesian coconut chicken. Comment your spice level, share a photo, subscribe.

FAQs

Galangal? Asian markets or more ginger.

Lime leaves? Lime zest.

Boneless? 18 min.

Make ahead? Better day 2.

GF? Tamari/coconut aminos.

Spicier? More chilis.

Recipe Card: Indonesian Coconut Chicken

Prep: 10 min | Cook: 35 min | Total: 45 min | Serves: 4 | Calories: 620/serving

Ingredients

8 bone-in chicken thighs + S+P + 1 tbsp oil
2 lemongrass + 2 tbsp ginger + 1 tbsp galangal + 6 garlic + 1 shallot + 2 Thai chilis + 1 tsp turmeric + 1 tbsp oil
2 cans (13.5 oz each) coconut milk + 1/2 cup broth + 2 makrut lime leaves + 1 tbsp brown sugar + 2 tbsp fish sauce + coriander + cumin + white pepper
Lime juice + basil + cilantro + chilis + jasmine rice + fried shallots

Instructions

Sear chicken thighs skin-down 5 min, flip 3 min; remove.
Cook aromatics 4 min until fragrant.
Toast spices 60 sec.
Add coconut milk, broth, lime leaves, sugar, fish sauce; simmer.
Return chicken; braise 22-25 min low heat partial cover.
Finish with lime juice; serve over jasmine rice with herbs and shallots.

Nutrition (per serving)

Calories 620 | Protein 42g | Fat 42g | Carbs 14g