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5 from 4 votes

Lemongrass Chicken Coconut Curry

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Thai
Servings: 6 servings
Calories: 1187kcal
Author: Samantha Ferraro


  • 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


  • 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.


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.


Calories: 1187kcal | Carbohydrates: 13g | Protein: 167g | Fat: 48g | Saturated Fat: 25g | Cholesterol: 460mg | Sodium: 744mg | Potassium: 3130mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1445IU | Vitamin C: 44.4mg | Calcium: 65mg | Iron: 6.1mg