This one pot lemongrass chicken curry is packed with layers of bold spices and fragrant aromatics in a creamy coconut sauce. Perfect for a weeknight dinner or when you're craving something comforting and vibrant.
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About This Recipe
This Lemongrass Chicken Curry is full of bold spices, tender chicken and an array of vegetables, all simmered in a fragrant and creamy coconut curry sauce that’s as comforting as it is flavorful.
The combination of red curry paste, fresh lemongrass, and ginger creates a beautifully aromatic base, infusing every bite. Made in just one pot, this chicken coconut curry is easy enough to make for weeknight dinner and will have your kitchen smelling heavenly!
If you can’t get enough curry, you might also love my Salmon Curry or Coconut Curry Mussels for a seafood twist.
📋 Ingredients
- Chicken Thighs: Chicken thighs are juicy and flavorful, but you can substitute chicken breasts if you prefer a leaner option.
- Coconut Oil: Adds richness and a subtle coconut flavor, but other neutral oils like avocado or vegetable oil work too.
- Lemongrass and Ginger: These bring bold, fresh, and citrusy notes to the dish. Bruising the lemongrass releases its essential oils for maximum flavor.
- Spices: Garam Masala, Turmeric and curry powder. This blend of spices adds depth, heat, and a vibrant golden color.
- Fish Sauce: Just a few drops of fish sauce gives the entire dish a lovely savoriness and saltiness that goes so well with the other flavors.
- Red Curry Paste: I took help from the store and used Thai Red Curry Paste which has great flavor. Green curry paste would work great too.
- Vegetables: Simmer the vegetables that can handle a bit longer cooking, such as the bell peppers. Save the tender vegetables, such as snow peas for the last few minutes of cooking
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Protein: Swap the chicken thighs for shrimp, salmon or tofu. If using shrimp, simmer the shrimp in the sauce for the last 7-8 minutes.
- Curry Paste: Try green curry paste for a fresh, herbal flavor or yellow curry paste for a milder, sweeter profile.
- Vegetables: Use zucchini, eggplant, or spinach if you have them on hand.
- Vegan Option: Replace the chicken with tofu or chickpeas, use vegetable stock, and swap fish sauce for soy sauce or a vegan fish sauce alternative.
⏲️ Instructions
Saute the Aromatics. Heat coconut oil in a large pot or skillet over medium heat. Add the diced onion and serrano, sautéing until the onion begins to soften, about 3 minutes.
Add Lemongrass and Ginger. Add the ginger, garlic and bruised lemongrass and continue sautéing for another minute.
Add the Spices. Stir in the curry powder, garam masala, turmeric and brown sugar.
Season the Chicken: Season the chicken pieces with salt and pepper. Add them to the pot and stir to coat evenly in the spice mixture.
Add the Vegetables and Liquids: Add the mushrooms, peppers, coconut milk, chicken stock, curry paste and few dashes of fish sauce. Stir to combine.
Cook the Curry. Cover the pot and simmer for about 25-30 minutes, or until the chicken is cooked through. Add the snow peas and cook for another 5 minutes. Garnish with lime juice and cilantro.
📍 Recipe Tips
- Bruise the Lemongrass: Lemongrass is fibrous, but it holds incredible citrusy and herbal flavors. For the best flavor, cut the stalks into chunks and use the back of a knife to gently bruise them.
- Sauté the Spices: Before adding liquids, sauté the spices in the hot oil. This "blooms" the spices, enhancing their flavors.
- Add Tender Vegetables at the End: Snow peas and snap peas cook very quickly, so add them towards the end so they stay crisp.
Serving Suggestions
Serve the lemongrass chicken curry alongside fragrant jasmine rice to sop up the delicious sauce. Even though not traditional, a dollop of creamy tzatziki would pair beautifully with the warm and spicy flavors.
More Chicken Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Lemongrass Chicken Coconut Curry
LittleFerraroKitchen.com
Ingredients
Chicken
- 2 pounds boneless skinless chicken thighs cut into 1-2 inch peices
- 1 teaspoon Kosher salt
- Ground black pepper
Curry
- 2 tablespoons coconut oil or other neutral oil
- 1 small onion diced
- 1 serrano finely chopped
- 3 garlic cloves finely chopped
- 3 stalks of lemon grass cut into 1-2 inch chunks and bruised
- 1 tablespoon red curry paste
- 1 teaspoon curry powder
- ½ teaspoon garam masala
- ½ teaspoon turmeric
- 1 inch piece of ginger peeled and sliced thin
- 2 tablespoons brown sugar
- 1 pint button mushrooms large ones, cut in half
- 1 large red bell pepper cut into large chunks or 5-6 baby bell peppers
- 13.5 ounce canned full fat coconut milk
- 2 cups chicken stock or water
- 4 ounces snow peas string removed
- Few dashes of fish sauce
To Serve
- Lime wedges
- Chopped cilantro
- Cooked rice
Instructions
- Sauté the aromatics: Heat coconut oil in a large pot or skillet over medium heat. Add the diced onion and serrano, sautéing until the onion begins to soften, about 3 minutes. Add the ginger, garlic and lemongrass, ensuring the lemongrass is cut into large chunks and "bruised" with the back of a knife to release its fragrance. Cook for another minute until the garlic begins to caramelize.
- Add the spices: Stir in the curry powder, garam masala, turmeric and brown sugar. Toss to coat the aromatics evenly in the spices.
- Season the chicken: Season the chicken pieces with salt and pepper. Add them to the pot and stir to coat evenly in the spice mixture.
- Add the vegetables: Add the mushrooms and red bell peppers (or baby bell peppers). Toss to coat everything evenly. Reserve the snow peas to add later to prevent overcooking.
- Add the liquids: Pour in the coconut milk and chicken stock (or water). Stir in the red curry paste until fully dissolved. The liquid should lightly cover the ingredients; adjust with more stock if needed. Add a few dashes of fish sauce.
- Simmer: Cover the pot and reduce the heat to medium-low. Simmer for about 25-30 minutes, or until the chicken is cooked through. Stir in the snow peas and cook for another 5 minutes until they are tender but still vibrant.
- Serve: Garnish the curry with chopped cilantro and lime wedges. Serve hot with cooked rice.
Notes
-
- Protein: Swap the chicken thighs for shrimp, salmon or tofu. If using shrimp, simmer the shrimp in the sauce for the last 7-8 minutes.
- Vegetables: Use zucchini, eggplant, or spinach if you have them on hand.
- Vegan Option: Replace the chicken with tofu or chickpeas, use vegetable stock, and swap fish sauce for soy sauce or a vegan fish sauce alternative.
- Bruise the Lemongrass: Lemongrass is fibrous, but it holds incredible citrusy and herbal flavors. For the best flavor, cut the stalks into chunks and use the back of a knife to gently bruise them.
- Add Tender Vegetables at the End: Snow peas and snap peas cook very quickly, so add them towards the end so they stay crisp
- Sauté the Spices: Before adding liquids, sauté the spices in the hot oil. This "blooms" the spices, enhancing their flavors.
Mike says
Tried this out a few weeks ago, couldn't get lemon grass but zesting 2 limes and 2 lemons did the trick.
Everyone loved it!
Samantha Ferraro says
Ohhhh Wonderful Mike, Zest is a wonderful thing and should be its own Food Group. HAHA. Have a wonderful Weekend, Samantha.
Scott says
Just made this for my wife as we both love curry dishes. Had to do some substitutions ie jalapeño instead of Serrano chili. Going forward I’d cut in half the brown sugar as a personal preference and thicken a bit with corn starch and water. However it’s a go to base for other proteins (shrimp). Strained solids and saving base for other protein’s. It’s a “Keepah”.
Samantha Ferraro says
Fantastic Scott, Less sugar is always a good thing. Glad to know it's a "Keepah". Have a wonderful week, Samantha.
Mariana Eben-Ebenau says
It was the first time I used lemongrass....I did not notice the flavor....not like recipes I have tasted in restaurants!! Very disappointing! Another thing....You should mention to take the string off each snap pea... not everyone knows how anoying it is to eat "stringy sugar snaps" !!
Samantha Ferraro says
Hello Mariana, Thank you so much for the feedback, We will make sure to remind our followers to prep the lemongrass by making sure it's fresh and by prepping it a bit to release the oils and flavors and to remove the string prior to use on the pea. Thanks again, Samantha.
Skylar says
This is my first Asian recipe we love it. My oldest son did most of the work, Coconut milk and lemon grass, WONDERFUL it's fantastic. I go to Little Ferraro Kitchen for the Mediterranean recipes but thought I should try something different. We are waiting for her latest cookbook that we ordered yesterday. The first cookbook is Wonderful.