Lemongrass Chicken Coconut Curry

4.94 from 32 votes

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.

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: Thai

Keyword: chicken coconut curry, chicken coconut curry with lemongrass, lemongrass chicken curry, lemongrass coconut curry

Servings: servings

Calories: 408kcal

Author: Samantha Ferraro

Equipment

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

US Customary - Metric

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.

Nutrition