Lemongrass Tamarind Chicken

Lemongrass Tamarind Chicken

Who does not love Thai dishes, they are flavourful, spicy and most of them are relatively easy to make. Just look at this dish the flavour combination is just something to drool for. Just imagine the flavours of creamy coconut cream, fresh and sour hints of tamarind and lemon grass, sweet raw sugar, and hot chillies in a savoury chicken dish, what could possibly go wrong. The main flavours of this dish is coconut cream and tamarind which is so common in South East Asian cuisine but you rarely see them both in fact this is the only dish that I know that they are combined together. Now for those who does not use or know what a tamarind is, this is the right time to let you know something about this wonderful ingredient.

Tamarind might be known in South East Asian cuisine but did you know that this fruit actually is indigenous to Africa particularly in Sudan and cultivated in Cameroon, Nigeria and Tanzania. It was only introduced to South East Asia by transporting its seeds and cultivating which might had happened a thousand years ago probably by Spanish and Portuguese colonists that’s why this it is also existing in Mexico and other parts of South America. Tamarind fruit is sweet and sour in taste; it is high in acid, sugar, Vitamin B and calcium. Tamarind is not just used in the kitchen in fact this wonderful ingredient is used in Ayurvedic medicine for gastric problems, indigestion and cardio protective activity. It is also used to aid in curing malarial fever, antiseptic, can be even used to cure cough in South East Asia.

Lemongrass Tamarind Chicken
Prep time
Cook time
Total time
Serves: 5-6
  • 700g chicken thigh fillets, sliced
  • 1 large carrot, sliced
  • ⅔ cup tamarind extract or 3 tbsp tamarind pulp dissolved in ½ cup of water
  • 6 pcs dried chillies
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tbsp cinnamon powder
  • 1 white onion, finely chopped
  • 6 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 pcs lemongrass stalk, thinly sliced
  • 1 cup coconut milk
  • 1 cup chicken stock water
  • 1 tbsp brown sugar
  • 2 tsp cornstarch
  • fish sauce
  • salt
  • freshly ground black pepper
  • chopped coriander
  • peanut oil
  1. Marinate chicken for at least 30 minutes in turmeric, cumin, salt and freshly ground black pepper.
  2. Heat oil in a wok then add chicken, stir fry in high heat for 5 minutes.
  3. Add chillies, onions, garlic, ginger, lemongrass, carrots and cinnamon. Stir fry in high heat for 2 more minutes.
  4. Dissolve cornstarch in chicken stock then pour into the wok together with the tamarind juice and coconut milk. Bring to a boil then simmer for 10 minutes or until chicken is cooked
  5. Add sugar and flavour with fish sauce, serve with freshly cooked jasmine rice then garnish with chopped coriander.


Lemongrass Tamarind Chicken Wide


12 Responses

  1. suituapui says:

    I love Thai…and your dish looks absolutely gorgeous. Love the sourish taste of tamarind (asam) and with the fragrance of tumeric, the lemon grass…the spiciness of the dried chilies, the sweetness of the santan (coconut milk) and everything, I bet that would taste stunning – truly a winning combination.

  2. I probably could eat Thai food most nights of the week, just love the clean refreshing taste of Thai. It’s awhile since I’ve indulged in Lemongrass Chicken, but adding in Tamarind….. nice.

  3. Oh, yes, unfortunately hubby can’t eat coconut milk so don’t eat Thai as much as I would like, but this looks fab Raymund.

  4. Kristy says:

    I had no idea tamarind could do so many things! This dish looks great and you know it would be a hit with my son in particular. 🙂

  5. Dear Raymund,

    Lemongrass and chicken seem to go so well with any style of cooking. Beautiful recipe!

  6. karen says:

    Can i use tamarind powder instead? If yes, how much?

    • Raymund says:

      Yes you can and I tried that before but I cant remember, taking a wild guess it would be around 2 tbsps. You can try with 1 first then adjust accordingly to suit your taste, it should not be so sour.

  7. We eat Thai food very frequently at home actually one of my favourite cuisines as love the sweet, salty, sour and spicy mix very much. I love your beautiful dish and thoughtful presentation with your carrots and herbs. A perfect fall dish. Have a super day!

  8. Juliana says:

    I have never used tamarind paste…sounds delicious with lemongrass…mouthwatering!
    Hope you are having a great week Raymund 😀

  9. Love the sweet and salty flavours of Thai food in particular. Tamarind is one of my favourite new ingredients and your delicious post reminds me I’ve got to use it more often than I do. Beautiful snaps as always Raymund!

  10. I love Thai food… I’ve collected some Thai recipes from your blog and this has to be in the folder too! I can almost taste this. Perfect for upcoming cold days (but honestly season doesn’t matter when it comes to Thai food. :D). Looks so good, Raymund!

  11. John fox says:

    This was pretty tasty. Made it with less tamarind and less cinnamon (a tablespoon?! That seems like overkill. I did teaspoon).

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