Lemongrass Chicken Coconut Curry

I have been on a coconut frenzy lately and can’t get enough of it. Coconut curry is usually on our weekly dinner rotation because it is so versatile Pair it with a spicy red Thai curry paste and you can put a tire in the sauce and it would still be finger-licking good.

Lemongrass Chicken Coconut Curry via LittleFerraroKitchen.com

 Ok, so granted this is no new recipe. I mean you can search for coconut curry and probably find a million hits. But..this is our curry. The curry we eat weekly, the curry we modify with whatever we have in hand. Sometimes we sub halibut in place of chicken which is fabulous. The fish cooks slowly in the sauce and we’ll serve it with quinoa. Today, we had chicken in the freezer because it was “clean out the fridge” day and added leftover veggies. Honestly, you can add anything and everything you want.

Lemongrass Chicken Coconut Curry via LittleFerraroKitchen.com

I’ll walk through the recipe and share how we made dinner. A few gorgeous aromatics of lemon grass and lime really make the curry pop and add whatever ingredients you have on hand. Easy peasy. Don’t you just love easy-peasy 1 pot dinners?

On another note, I wanted to mention a Facebook Group that a few of us have started. It is for “Healthy Whole Food Recipes” where a select group of amazing food bloggers share delicious recipes all in 1 spot! The premise is t
So if you have Facebook, we would love for you to join and be a part of it!

Method:

1) Saute onion, jalapeno in coconut oil until onion begins to soften. About 3 minutes. Then add garlic and lemongrass. Make sure to cut the lemon grass into large chunks and “bruise” it with the back of a knife to open up the fragrance. Toss around in the oil for another minute or so until garlic begins to caramelize.

Lemongrass Chicken Coconut Curry via LittleFerraroKitchen.com

2) Then add spices (curry powder, garam masala and turmeric), fresh ginger and sugar. Toss to coat.

Lemongrass Chicken Coconut Curry via LittleFerraroKitchen.com

3) Add cubed chicken and season with salt and pepper. Toss chicken in the other flavors and allow to lightly brown on the outside.

Lemongrass Chicken Coconut Curry via LittleFerraroKitchen.com

4) Then add your veggies. Mushrooms, peppers and green onion. (Note* I also included sugar snap peas but did not add them until the very end to avoid over cooking).  Toss to coat with everything.

Lemongrass Chicken Coconut Curry via LittleFerraroKitchen.com

5) Add your liquid, coconut milk and 2 cups of stock or water. There should be enough liquid to lightly cover everything, so you may need to adjust accordingly. Also add a few dashes of fish sauce and sriracha (optional, for heat).

Lemongrass Chicken Coconut Curry via LittleFerraroKitchen.com

6) Cover and cook on medium-low until chicken is cooked through. About 20 minutes. When done, add sugar snap peas and lime juice (or strips of zest or sliced thin). You can stir in the snap peas and the hot curry will cook it enough to be tender.

Lemongrass Chicken Coconut Curry via LittleFerraroKitchen.com

7) Garnish with green onion and lime wedges.

Lemongrass Chicken Coconut Curry

15 minutes

30 minutes

45 minutes

Yield: 6-8 servings

Serving Size: 1 bowlful size of curry

Ingredients

  • 2 boneless, skinless chicken breasts, cut into 1 inch pieces
  • 1/2 onion, chopped
  • 1 jalapeno, chopped (seeded if you want less heat)
  • 2 garlic cloves, chopped
  • 3 stalks of lemon grass, cut into large chunks and bruised
  • 3 tsp Thai red curry paste
  • 1 tsp curry powder
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric
  • 1 inch piece of ginger, peeled and either sliced thin or grated
  • 1 Tb sugar
  • 2 cups mushrooms (I used shitakes), sliced or quartered
  • 1 red bell pepper, cut into large chunks
  • 2 stalks green onion, sliced on a diagonal
  • 1 can coconut milk
  • 2-3 cups of water or stock
  • 1 cup sugar snap peas
  • Few dashes of fish sauce
  • 1 Tb sriracha (optional)
  • Salt and pepper, to taste
  • 1-2 Tb coconut oil
  • Lime wedges, for garnish
  • 1 green onion, sliced for garnish

Instructions

  1. Saute onion, jalapeno in coconut oil until onion begins to soften. About 3 minutes. Then add garlic and lemongrass. Make sure to cut the lemon grass into large chunks and "bruise" it with the back of a knife to open up the fragrance. Toss around in the oil for another minute or so until garlic begins to caramelize.
  2. Then add spices (curry powder, garam masala and turmeric), fresh ginger and sugar. Toss to coat.
  3. Add cubed chicken and season with salt and pepper. Toss chicken in the other flavors and allow to lightly brown on the outside.
  4. Then add your veggies. Mushrooms, peppers and green onion. (Note* I also included sugar snap peas but did not add them until the very end to avoid over cooking). Toss to coat with everything.
  5. Add your liquid, coconut milk and 2 cups of stock or water. There should be enough liquid to lightly cover everything, so you may need to adjust accordingly. Also add a few dashes of fish sauce and sriracha (optional, for heat).
  6. Cover and cook on medium-low until chicken is cooked through. About 20 minutes. When done, add sugar snap peas and lime juice (or strips of zest or sliced thin). You can stir in the snap peas and the hot curry will cook it enough to be tender.
  7. Garnish with green onion and lime wedges.

This is a very versatile recipe. Use any protein or vegetables you have on hand and adjust spice to fit your taste buds. Have fun with experimenting with different ingredients.

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Lemongrass Chicken Coconut Curry via LittleFerraroKitchen.com

Comments

    • SamanthaSamantha says

      Hi Mimi…I would suggest using long strips of lemon peel. You can peel it using your vegetable peeler. That shouldngive it a similar bright lemon flavor!

  1. says

    Oh man, we have been on a curry bender lately. Mostly we stick with panang curry, but this looks like it needs to be added to the rotation! Thanks for sharing!

    • SamanthaSamantha says

      Hi Bonnie Jean..I meant to include 2 chicken breasts, cut into 1 inch pieces…thank you for letting me know. Recipe is updated :)

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