Coconut Lemongrass Chilli Crisp

This umami-packed Coconut Lemongrass Chilli Crisp is about to be your new favourite condiment! It’s inspired by some of my favourite Thai flavours, notably, coconut, lemongrass, fish sauce, shallots, and garlic. If you’re wondering what to pair it with, it’s great on just about anything—rice, noodles, fish, chicken, eggs, vegetables, soups… you name it! Watch me make it here.

Table of Contents

• Coconut Lemongrass Chilli Crisp: Your New Favourite Condiment
• Ingredient Breakdown
• Why Coconut and Lemongrass Make This Chilli Crisp Special
• The Secret to Perfect Crispy Shallots and Garlic
• How to Use Coconut Lemongrass Chilli Crisp
• Coconut Lemongrass Chilli Crisp: Storing and Serving Tips
• Love Chilli Oil? You’ll Love These!

Coconut Lemongrass Chilli Crisp: Your New Favourite Condiment

There’s something magical about a good chilli crisp. It adds a layer of flavour and heat to nearly everything you can think of—whether it’s drizzled over a plate of rice, tossed through noodles, or spooned on top of grilled fish. The way it transforms a simple dish into something bursting with flavour is unmatched.

This Coconut Lemongrass Chilli Crisp is inspired by some of my favourite Thai ingredients. The combination of coconut, lemongrass, garlic, and shallots gives this condiment a distinctive, aromatic quality. What makes this chilli crisp stand out is its ability to balance heat, umami, and a touch of sweetness, with the freshness of lemongrass and the nutty warmth of coconut. The result is a complex, irresistible addition to any meal.

Ingredient Breakdown

• Lemongrass: Adds an unmistakable citrusy freshness, balancing the heat and richness of the oil.
• Echalion Shallot: Sweeter and more subtle than standard onions. Thinly sliced shallots crisp up beautifully in oil, adding sweetness and texture.
• Garlic: The backbone of most chilli crisps, thin slices of garlic cook low and slow to become golden and crispy.
• Vegetable Oil: Neutral in flavour, allowing the aromatics to shine while creating the base for the chilli crisp.
• Crushed Red Chilli Flakes: These bring the heat and punch.
• Desiccated Coconut: Adds nuttiness and texture, tying into the coconut theme without being overpowering.
• Galangal (or Ginger): Galangal gives a sharper, citrusy note. If it’s hard to find, ginger works well as a substitute.
• Fish Sauce: Adds depth and umami, with its distinctive salty, fermented flavour.
• Sugar: A small amount to balance the flavours and enhance the overall complexity.

Why Coconut and Lemongrass Make This Chilli Crisp Special

Chilli crisp is all about layers of flavour, and this recipe takes it up a notch by incorporating coconut and lemongrass—two ingredients that elevate the usual chilli oil experience into something unique and memorable.

Coconut lends a subtle richness that rounds out the heat from the chillies, creating a well-balanced condiment that doesn’t overwhelm your palate. The toasted desiccated coconut adds a nuttiness and texture that sets this chilli crisp apart from the more traditional versions.

Lemongrass, on the other hand, gives the chilli crisp a bright, zesty note that cuts through the richness of the oil and the saltiness of the fish sauce. Its citrusy flavour is unmistakable and complements the chilli heat, making the overall flavour profile fresher and more vibrant.

The Secret to Perfect Crispy Shallots and Garlic

One of the best things about this Coconut Lemongrass Chilli Crisp is its texture—the crunch of perfectly crisped shallots and garlic suspended in spicy, aromatic oil. But achieving that texture takes patience. It’s tempting to crank up the heat and speed up the process, but doing so risks burning the shallots and garlic, leaving you with a bitter-tasting condiment.

Instead, cook the shallots and garlic slowly over a low to medium-low heat. This ensures that the moisture evaporates gradually, allowing them to crisp up without burning. You’re looking for a light golden brown colour—anything darker will lead to a burnt flavour, and that’s not what you want.

Once you’ve strained the oil, don’t rush to stir the shallots and garlic back in. Let them sit in the sieve until they’ve fully cooled. This cooling period is crucial for achieving that perfect crunch. Patience really pays off here, as crispy bits of shallots and garlic make all the difference in the final texture.

How to Use Coconut Lemongrass Chilli Crisp

The beauty of this Coconut Chilli Crisp is its versatility. Once you’ve made a batch, you’ll find yourself reaching for it time and time again to elevate all kinds of dishes. Here are a few ways to use it:

• Over Rice: Drizzle a spoonful over steamed jasmine rice for a simple yet flavour-packed side.
• Tossed Through Noodles: Mix it into a bowl of noodles, whether they’re hot or cold. The chilli crisp will coat the noodles with a fiery, umami-rich glaze.
• With Fish or Chicken: Use it as a finishing condiment on grilled fish or chicken. The crisp shallots and garlic add texture, while the lemongrass and coconut bring freshness.
• On Eggs: Whether you prefer your eggs scrambled, fried, or boiled, a spoonful of chilli crisp will take them to the next level.
• Vegetables: Toss roasted or stir-fried vegetables with a generous spoonful for a flavourful kick.
• Soups: Add a dollop to your soups for a spicy, aromatic lift.

This Coconut Lemongrass Chilli Crisp isn’t just for Asian-inspired dishes, either. Its complex flavour works beautifully in everything from simple grain bowls to grilled meats and roasted vegetables. Once you start using it, you’ll realise just how versatile it is.

Coconut Lemongrass Chilli Crisp: Storing and Serving Tips

One of the best things about this Coconut Lemongrass Chilli Crisp recipe is how well it stores. Once the chilli crisp has fully cooled, transfer it into a jar and store it in the fridge. It’ll keep for up to a month, but honestly, it’s so good that it probably won’t last that long.

Before you serve it, be sure to stir well. The shallots, garlic and lemongrass will settle at the bottom, and you want to get a good mix of crispy bits and oil with every spoonful. While it’s great right after it cools, the flavour improves even more after a day or two in the fridge. The ingredients have time to meld together, making the chilli crisp even more flavourful.

Love Chilli Oil? You’ll Love These!

If you love this Coconut Lemongrass Chilli Crisp, and are a big fan of chilli oils in general, here are some other recipes for you to try:

• Masala Chilli Crisp: this Indian-inspired chilli crisp is loaded with curry leaves, Kashmiri chilli, cumin seeds, mustard seeds and more. It delivers a warm, aromatic heat that’s perfect for drizzling over roasted vegetables, grilled meats, or even as a dip with bread.
• Peanut Chilli Crisp: This Japanese-inspired crispy chilli and peanut oil is a must-try for those who love a bit of crunch with their spice. Use it to add a deliciously bold twist to your noodles, stir-fries, or even a simple bowl of steamed rice.
• Coconut Lemongrass Chilli Crisp: For a taste of the tropics, this chilli crisp combines the creamy sweetness of coconut with the fresh zest of lemongrass, all spiced up with a hint of chilli heat. It’s a versatile condiment that pairs wonderfully with seafood dishes, Asian-inspired salads, or as a flavour boost to your marinades.
• Sichuan Chilli Crisp: Dive into the bold, numbing spice of Sichuan peppercorns with this chilli crisp. Perfect for those who crave a little tingling sensation alongside their heat, this chilli oil is great drizzled over dumplings, added to soups, or used as a dipping sauce for your favourite snacks.
• Chipotle Chilli Crunch: Smoky, spicy, and irresistibly crunchy, this Mexican-inspired chilli crunch brings the deep, earthy flavours of chipotle peppers into the mix. It’s ideal for adding a smoky dimension to tacos, burgers, or even a hearty bowl of chilli. The crunch adds a delightful texture that will make any meal exciting.