Nasi Lemak with Lemongrass Chicken
Rice and Shine
What is Nasi Lemak with Lemongrass Chicken?
Nasi Lemak is Malaysia’s unofficial national dish, but it’s more than just a meal—it’s a whole experience. Fragrant coconut rice served with spicy sambal, crispy dried shrimp or anchovies, peanuts, and a hard-boiled egg, all set against the creamy richness of the rice. Served with juicy, aromatic baked lemongrass chicken, this Nasi Lemak is a little lighter, but just as delicious.
You’ll love it if…
… you love the creamy richness of coconut rice paired with the spicy kick of sambal. The dish offers a symphony of textures—from the crisp crunch of peanuts and dried shrimp to the tender, aromatic lemongrass chicken—all balanced by the silky smoothness of the rice. Each bite delivers a perfect mix of sweet, spicy, and savoury flavours.
You might think I write these unhinged reviews from the top of my head, and you would usually be right. “Really what kind of research does she need to make up another implausible food character?” But on occasion I do a little research –
I was delighted to learn that Nasi Lemak literally translates to “fatty rice”. I assume this is a non judgemental use of fatty, it could go either way – Omega-3 fatty acid (good for you) or fatty liver disease (bad for you).
It’s called fatty because it’s made with coconut milk. Unlike skinny rice which is made with boring old water (yawn). It’s usually served with fried meat but since we’re suddenly conscious of the word fatty now, we replaced it with lemongrass grilled chicken. It’s just as tasty.
What makes Nasi Lemak delicious and authentic, apart from the coconut, apart from the lemongrass chicken, is all the sides. You have dried shrimp or anchovies, fried peanuts, sambal and cucumbers.
What results is a melody of textures, flavours and temperatures. If you don’t have or don’t like all the sides, you can go without. But you will miss out. Every flavour works together perfectly like a well conducted orchestra.
Try this little fatty, you’ll love it. I mean the little fatty rice, of course.
Gather the Ingredients
Marinate and Cook the Chicken
Mix all the chicken marinade ingredients together. Generously coat the chicken on all sides with the marinade and leave to marinate for at least half an hour.
Preheat the oven at 220℃ (430℉) for 5 minutes. Put the marinated chicken in for 20 minutes on the top shelf of the oven.At the end of 20 minutes check if it’s cooked through. If it’s done turn off the oven but leave the chicken in the oven for another 10 minutes.
Prepare the sides and the coconut rice
In a small saucepan add the rice and coconut cream and water.
Add 2 stalks of lemongrass pounded and a pinch of salt and put on low heat. Cover completely and leave for around 25 minutes till you see all the water has been absorbed. Turn the heat off and leave covered for another 15 minutes for the rice to steam through.
In a frying pan dry roast ½ cup of dried shrimp on medium heat, keep stirring until it gets a bit of charred colour. Remove from heat and do the same with ½ cup of peanuts.
Serve and Enjoy!
To serve plate the coconut rice and add a generous helping of the roasted peanuts, shrimp, lemongrass chicken and add sambal oelek or sambal terasi or use the chefs special Indonesian Sambal recipe here, hard boiled egg, sliced cucumber and tomato.
- Maximise Lemongrass Flavour: Smash the lemongrass stalks with the back of a knife before marinating the chicken. This releases the aromatic oils, ensuring deeper flavour penetration
- Use the Right Rice-to-Liquid Ratio: For nasi lemak, combine 1 part coconut cream with 1.5 parts water for every cup of rice. Too much liquid can make the rice mushy.
- Steam for Perfection: After cooking, let the rice rest covered for about 15 minutes before fluffing it with a fork. This helps the grains firm up and separate beautifully
- Experiment with Rice Varieties: Traditional jasmine rice is preferred, but basmati rice can be an excellent alternative if you like a lighter, less sticky texture. Both absorb coconut milk well and maintain fluffiness
Nasi Lemak with Lemongrass Chicken
Equipment
- 1 small non stick saucepan
- oven or air fryer for grilling
- 1 non stick frying pan
Ingredients
For the Coconut Rice
- 1 cup jasmine rice or long grain rice
- ½ cup coconut cream and 1 1/2 cups water or 1 cup light coconut milk and 1 cup water
- 2 stalks of lemongrass pounded or roughly chopped into large slices
- Pinch of salt
For the Chicken Marinade
- 300 g chicken thighs or legs
- 1 tablespoon lemongrass pounded or finely chopped
- 1 teaspoon black or white pepper powder
- 1 teaspoon turmeric powder
- 1 teaspoon red pepper powder or paprika
- 1 tablespoon cooking oil any variety
Accompaniments
- ½ cup dried shrimp or anchovies
- ½ cup whole peanuts skin on is preferred but you can use skinless
- 2 tablespoons sambal oelek or sambal terasi or use the chefs special Indonesian Sambal recipe here
- 2 hard boiled eggs
- ½ medium cucumber sliced
- 1 medium tomato sliced
Instructions
Marinating the Chicken
- Mix all the chicken marinade ingredients together (1 tablespoon lemongrass pounded or finely chopped, 1 teaspoon black or white pepper powder,1 teaspoon turmeric powder, 1 teaspoon red pepper powder or paprika and 1 tablespoon cooking oil any variety)
- Generously coat the chicken on all sides with the marinade and leave to marinate for at least half an hour.
Making the Coconut Rice
- Rinse 1 cup of jasmine or long grain rice well until the water runs clear. Drain.
- In a small saucepan add the rice and either ½ cup coconut cream and 1½ cups water OR 1 cup light coconut milk and 1 cup water.
- Add 2 stalks of lemongrass pounded or roughly chopped into large slices and a pinch of salt and put on low heat. Cover completely and leave for around 25 minutes till you see all the water has been absorbed.
- Turn the heat off and leave covered for another 15 minutes for the rice to steam through. Fluff with a fork.
Making the Lemongrass Chicken
- While the rice is boiling, preheat the oven at 220℃ (430℉) for 5 minutes. Put the marinated chicken in for 20 minutes on the top shelf of the oven. At the end of 20 minutes check if it’s cooked through. If it’s done turn off the oven but leave the chicken in the oven for another 10 minutes.
- If using an air fryer instead of the oven – Preheat the air fryer to 375°F (190°C). Marinate the chicken, then air fry for 12-15 minutes, flipping halfway, until the chicken is golden and cooked through
Preparing the Accompaniments and Plating
- While the chicken is in the oven – In a frying pan dry roast ½ cup of dried shrimp on medium heat, keep stirring until it gets a bit of charred colour. Remove from heat and do the same with ½ cup of peanuts.
- To serve pack a portion of the coconut rice in a small round bowl and invert the bowl on a plate for that characteristic dome. Serve with a generous helping of the roasted peanuts, shrimp or anchovies, lemongrass chicken and for each serving add 1 tablespoon of sambal oelek or sambal terasi or use the chefs special Indonesian Sambal recipe here 1 hard boiled egg, ¼ sliced medium cucumber and ½ medium tomato sliced.
Video
Notes
FAQ
How do I make Nasi Lemak vegan?
To make Nasi Lemak vegan, swap the chicken with tofu or tempeh, and use a store-bought vegan sambal. The coconut rice and accompanying toppings like peanuts and cucumbers are naturally vegan .
What type of rice is best for Nasi Lemak?
Dry-boiling rice like jasmine or long grain rice like basmati is ideal for Nasi Lemak.
How long should I marinate the Lemongrass Chicken?
For best results, marinate the chicken for at least half an hour, but overnight is ideal. This allows the flavours of the lemongrass, garlic, and seasonings to deeply penetrate the meat. You can also use a sharp knife to score the meat, allowing the marinade to penetrate more deeply.
How do I prevent the coconut rice from becoming mushy?
To avoid mushy rice, use the right rice-to-coconut milk ratio and cook over low heat. Make sure the rice is rinsed thoroughly before cooking to remove excess starch, which can cause it to clump.
Can I make Nasi Lemak in advance?
Yes, Nasi Lemak can be made in advance. Cook the rice and store it in the fridge, then reheat gently. The sambal and lemongrass chicken can also be prepared ahead and reheated just before serving.
love the cartoon ” fluffy not fatty”
Thank you! I enjoy drawing these 🙂