• Skip to main content
  • Skip to primary sidebar
The Little Ferraro Kitchen logo
menu icon
go to homepage
  • About
  • Cookbook
  • Shop
  • Recipe Index
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Cookbook
    • Shop
    • Recipe Index
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Asian + Hawaiian Recipes

    Lemongrass Chicken Coconut Curry

    Published: Mar 31, 2014 · Modified: Feb 4, 2023 by Samantha Ferraro · This post may contain affiliate links · 27 Comments

    Jump to Recipe

    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 and stir in curry paste. 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

    Samantha Ferraro

    LittleFerraroKitchen.com

    5 from 21 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Main Course
    Cuisine Thai
    Servings 6 servings
    Calories 1187 kcal

    Ingredients
     
     

    • 2 boneless skinless chicken breasts, cut into 1 inch pieces
    • ½ 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 teaspoon Thai red curry paste
    • 1 teaspoon curry powder
    • ½ teaspoon garam masala
    • ½ teaspoon 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
     

    • 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.
    • Then add spices (curry powder, garam masala and turmeric), fresh ginger and sugar. Toss to coat.
    • Add cubed chicken and season with salt and pepper. Toss chicken in the other flavors and allow to lightly brown on the outside.
    • 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.
    • Add your liquid, coconut milk and 2 cups of stock or water and stir in curry paste. 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).
    • 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.
    • Garnish with green onion and lime wedges.

    Notes

    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.

    Nutrition

    Calories: 1187kcalCarbohydrates: 13gProtein: 167gFat: 48gSaturated Fat: 25gCholesterol: 460mgSodium: 744mgPotassium: 3130mgFiber: 3gSugar: 7gVitamin A: 1445IUVitamin C: 44.4mgCalcium: 65mgIron: 6.1mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

    Lemongrass Chicken Coconut Curry via LittleFerraroKitchen.com

    More Asian + Hawaiian Recipes

    • Asian cucumber salad seasoned with gochugaru, sesame seeds and soy sauce.
      Spicy Korean Cucumber Salad
    • Kalbi ribs served with rice, kimchi and fried egg.
      Kalbi Ribs with Kimchi (Korean Beef Short Ribs)
    • Creamy Hawaiian macaroni salad with carrot, onion and Best Foods mayo.
      Hawaiian Macaroni Salad
    • Sticky Hawaiian shoyu chicken thighs with rice and mac salad.
      Hawaiian Style Shoyu Chicken

    Sharing is caring!

    • Facebook
    • Twitter
    • Email
    • Print

    Weeknight Mediterranean Shopping List

    Subscribe to get the Mediterranean shopping list and to be the 1st to get brand new recipes!

    Reader Interactions

    Comments

    1. Mimi says

      April 01, 2014 at 6:22 am

      5 stars
      Beautiful! I can't get lemongrass fresh. Is there any substitute?

      Reply
      • Samantha says

        April 01, 2014 at 7:37 am

        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!

        Reply
    2. Julia says

      April 04, 2014 at 9:47 am

      5 stars
      I could eat chicken curry every single day of my life and your recipe looks AMAZING! I love lemongrass and have never made chicken curry with it. The recipe may not be new to you, but it's certainly going to get ravaged in my house!

      Reply
    3. kita says

      April 07, 2014 at 4:49 pm

      5 stars
      Look at that bright beautiful bowl of awesome! Come to mama! Great photos 😀

      Reply
    4. Heather says

      May 06, 2014 at 6:58 am

      5 stars
      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!

      Reply
      • Samantha says

        May 06, 2014 at 5:41 pm

        Thanks Heather! I'd love to try different styles of curry!

        Reply
    5. Bonnie Jean says

      July 21, 2014 at 12:28 pm

      5 stars
      This looks like an awesome recipe. Can't wait to try it! Your recipe doesn't say- how much cubed chicken do you normally use with this?

      Reply
      • Samantha says

        July 22, 2014 at 4:58 pm

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

        Reply
    6. Don says

      January 02, 2015 at 5:11 pm

      5 stars
      Great curry! Nothing to add or change. My family found it a little hot, but one can adjust the heat elements to match their taste. Was perfect for me! thanks for posting.

      Reply
      • Samantha says

        January 03, 2015 at 8:34 am

        Wonderful...thanks for letting me know Don!

        Reply
    7. Sarah says

      January 03, 2015 at 7:02 pm

      5 stars
      I was excited to make this but ended up somewhat disappointed. The flavour was overall delicious, but the confusion between Thai and Indian flavours didn't quite sit right with me. The lemongrass fell apart such that we had to pick out all the woody bits of it. The sauce was watery and when I tried to boil it down to thicken, so the peppers ended up overcooked and mushy. I will continue on my mission to find authentic Thai curry made at home!

      Reply
      • Samantha says

        January 03, 2015 at 8:45 pm

        Hi Sarah! I'm so sorry it didn't work out for you! Lemongrass has layers, so I can see how different pieces came apart. Perhaps use less liquid the next time around and add the veggies in just 10 minutes before serving? I hope you find a recipe that you enjoy and please let me know the outcome! Happy cooking!

        Reply
    8. Katie says

      February 26, 2015 at 6:43 pm

      5 stars
      When does the curry paste go in? Making this right now and adding it with the liquids, thanks for the recipe!

      Reply
      • Samantha says

        February 27, 2015 at 9:41 am

        Hi Katie! It should've gone in with the other spices!! How did it come out?

        Reply
    9. Leah says

      July 04, 2016 at 1:05 am

      5 stars
      Cooking this now and it smells divine. I too missed the curry paste but have just added it with the liquid and am hoping for the best.

      Reply
      • Samantha says

        July 04, 2016 at 10:55 am

        Awesome...please let me know how it is!!

        Reply
    10. Kyle Furness says

      July 07, 2016 at 7:47 pm

      5 stars
      I absolutely love this recipe, love cooking with lemongrass. I've made it twice in the past 2 weeks and both times it turned out great. First time I had a jalapeño but this time I just used 2 tbsp of siracha and it had the perfect spice. Both times I thickened it with 1 tbsp arrowroot powder with 1 tbsp water and stirred in slowly. I added the fish sauce this time and we do so again. This recipe is definitely getting bookmarked, I could eat it once a week, Thanks.

      Reply
      • Samantha says

        July 08, 2016 at 10:28 am

        Hi Kyle!! I love the additions you made and I think 'll try it your way next!!

        Reply
    11. Dave says

      November 17, 2018 at 4:55 pm

      5 stars
      Add the Thai chile paste with the dry spices or the liquids?

      Reply
      • Samantha says

        November 18, 2018 at 9:40 pm

        Thank you for noticing that....add the curry paste with the liquids (coconut milk and water/stock). The recipe is updated! 🙂

        Reply
    12. Tacey R Whittemore says

      February 15, 2019 at 8:21 pm

      5 stars
      I'm new to curry but really wanted to give it a try. This was easy to do and was a huge hit with my S.O. I toned down the spice a bit by not adding the jalapeno or siracha. I didn't have curry paste so I made my own based on a recipe I found online that had enough spice for me. I really enjoyed making this and really enjoyed eating it. I wish you guys could smell it, it smells absolutely amazing. I saved this to my Pinterest board so I could make it again.

      Reply
      • Samantha says

        February 16, 2019 at 4:39 pm

        Thank you for sharing Tracey!! Your changes sound great!!

        Reply
    13. ashok says

      October 28, 2020 at 11:24 pm

      5 stars
      Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friends. Hope they also love it. Thank you again for sharing such a great recipe.

      Reply
    14. Amy says

      April 12, 2022 at 8:57 pm

      5 stars
      Amazing! Best curry I have ever made. Will become a family staple.

      Reply
      • Samantha says

        April 26, 2022 at 1:31 pm

        Thank you so much Amy!!

        Reply
    15. Bridget Secrest says

      January 10, 2023 at 7:23 pm

      5 stars
      Delicious recipe. However how do i make the sauce thicker mine was pretty runny.

      Reply
      • Samantha Ferraro says

        January 11, 2023 at 10:17 pm

        Hi Bridget! A few suggestions to make it thicker/creamier: 1. Use full fay coconut milk, the lite milk has more water. 2. Use less stock, limit it to 1 1/2-2 cups at the most and see if that does the trick. 3. Simmer the broth for another 10 minutes to reduce, if you do this, hold off on adding the more tender vegetables until it reduces a bit. Please let me know if I can help any other way and let me know how it goes!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

    More about me →

    Flavorful Salad Recipes

    • Pearled couscous with colorful roasted vegetables.
      Israeli Couscous Salad with Roasted Vegetables
    • Kale salad with roasted beets and citrus with orange segments off to the side.
      Winter Kale Salad with Radicchio and Roasted Beets
    • Serve the kale cranberry salad on a platter with crumbled feta cheese and apples.
      Kale Salad with Cranberries, Apples and Feta
    • Parmesan Shaved Brussels Sprouts Salad with Pistachios
      Parmesan Brussels Sprouts Salad with Pistachios

    Order My Cookbook!

    Buy This Book Online
    Buy from Amazon
    Buy from Amazon Kindle
    Buy from Barnes and Noble
    Buy from IndieBound
    The Weeknight Mediterranean Kitchen
    Buy now!

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved