Lemongrass Chicken with Thai Coconut Curry
Ingredients
1 pound chicken (thighs or breasts), cut into bite-size pieces
2 stalks lemongrass, outer layers removed, bruised and finely chopped
1 tablespoon fresh ginger, minced
1 tablespoon neutral oil (avocado, canola, or vegetable)
3 cloves garlic, minced
2–3 tablespoons Thai red curry paste (adjust to heat preference)
1 can (13.5 oz) full-fat coconut milk
1 tablespoon fish sauce
1 teaspoon brown sugar or palm sugar
1 teaspoon lime zest (optional but great) • Juice of ½–1 lime, to taste
½ cup chicken broth or water (as needed for consistency)
Salt, to taste (usually minimal because of fish sauce)
Optional add-ins
Bell peppers, snap peas, or zucchini
Mushrooms
Fresh Thai basil or cilantro for garnish
Directions
Sauté aromatics Heat the oil in a large skillet or wok over medium heat. Add lemongrass, ginger, and garlic. Cook 30–60 seconds until very fragrant.
Bloom the curry paste Stir in the curry paste and cook another 1–2 minutes, letting the oils release and deepen the flavor.
Cook the chicken Add the chicken pieces and toss to coat in the curry mixture. Cook until lightly browned on the outside (it does not need to be fully cooked yet).
Build the sauce Pour in the coconut milk and chicken broth. Stir in fish sauce, brown sugar, and lime zest if using. Bring to a gentle simmer.
Simmer Reduce heat to medium-low and simmer 10–15 minutes, until chicken is cooked through and sauce slightly thickened. Add vegetables during the last 5–7 minutes if using.
Finish Taste and adjust with lime juice, salt, or a touch more sugar if needed.
Serve Garnish with fresh herbs and serve over jasmine rice or rice noodles. ⸻ Tips
Chicken thighs stay juicier and soak up more flavor.
If lemongrass is fibrous, mince very finely or remove larger pieces before serving.
For extra richness, skim a little coconut cream from the top of the can and use it to fry the curry paste first.
