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Lemongrass chicken served with Thai coconut curry in a beautifully styled bowl.

Lemongrass Chicken With Thai Coconut Curry

Indulge in a flavorful dish featuring succulent chicken enveloped in creamy coconut with zesty lime and aromatic lemongrass.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Key Ingredients
  • 2 pieces boneless chicken breasts Opt for organic, free-range chicken for enhanced flavor and nutrition.
  • 1 stalk lemongrass Adds a refreshing, citrusy note.
  • 1 medium onion Chopped.
  • 3 cloves garlic Minced.
  • 1 inch ginger Minced.
  • 1 can coconut milk Choose full-fat for creaminess and richer flavor.
  • 3 tablespoons red curry paste
  • to taste salt For seasoning.
  • to taste pepper For seasoning.
  • 1 tablespoon lime juice Freshly squeezed.
  • 2 tablespoons vegetable oil For cooking.
Extras
  • to garnish fresh cilantro For garnish.

Method
 

Preparation
  1. In a heavy-bottomed skillet, heat 2 tablespoons of vegetable oil over medium heat.
  2. Add 1 chopped onion, 3 minced garlic cloves, and 1 inch of minced ginger. Sauté until fragrant and golden—about 2-3 minutes.
Cooking
  1. Stir in 3 tablespoons of red curry paste and cook for another couple of minutes.
  2. Add 1 chopped stalk of lemongrass and 2 boneless chicken breasts, cooking until the chicken turns golden brown—approximately 5-7 minutes.
  3. Pour in 1 can of coconut milk and bring everything to a gentle simmer.
  4. Reduce heat to low, cover, and let cook for about 15-20 minutes or until chicken is fully cooked through.
  5. Squeeze the juice of half a lime into the dish and season with salt and pepper to taste.
  6. Garnish with fresh cilantro and serve hot.

Notes

For an elegant presentation, serve in a shallow bowl with lime wedges. Pair with jasmine rice or cauliflower rice. Consider adding bell peppers or spinach for extra nutrition.