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Lemongrass Chicken With Thai Coconut Curry

Lemongrass Chicken With Thai Coconut Curry: A Cozy Delight

Lemongrass Chicken With Thai Coconut Curry is an easy gluten-free dinner that's perfect for a cozy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Thighs The heart of the dish, ensuring juiciness and tenderness in the sauce.
  • 2 tablespoons Neutral Oil Ideal for searing the chicken; vegetable or coconut oil works as substitutes.
For the Curry Base
  • 1 stalk Fresh Lemongrass Offers a clean, citrusy aroma and flavor; lemongrass paste can be substituted in a pinch.
  • 3 cloves Garlic Adds depth and warmth; opt for fresh cloves for the best taste.
  • 1 tablespoon Fresh Ginger Provides gentle heat and freshness; ground ginger can work if you’re in a hurry.
  • 2 tablespoons Red Curry Paste The main flavor source; adjust quantity to achieve your desired heat.
  • 1 can Full-Fat Coconut Milk Creates a rich, velvety sauce; light coconut milk can be used for fewer calories.
  • 1 cup Chicken Broth Enhances flavor; substitute with vegetable broth for a lighter option.
  • 1 tablespoon Fish Sauce Adds umami depth; omit for vegetarian dish or use soy sauce.
  • 1 tablespoon Brown Sugar Balances the flavors beautifully; honey or maple syrup can be used.
For Finishing Touches
  • 2 tablespoons Lime Juice Brightens and enhances flavors; fresh lime juice is recommended.
  • 2 cups Fresh Spinach Adds nutrition and color; feel free to swap with kale or bok choy.
  • 1 piece Red Chili Optional for added heat; adjust according to your spice preference.
  • 1/4 cup Fresh Basil or Cilantro Provides freshness; use either or substitute with dill if needed.
For Serving
  • 2 cups Cooked Jasmine Rice Serves as a wonderful base to absorb the curry; brown rice or rice noodles can also be used.

Equipment

  • Skillet

Method
 

Step-by-Step Instructions
  1. Begin by patting the boneless skinless chicken thighs dry with a paper towel, then season them generously with salt and pepper. Heat a large skillet over medium-high heat, adding a splash of neutral oil. Sear for 3-4 minutes on each side until golden brown. Remove and set aside.
  2. Reduce the heat to medium and add more oil if needed. Introduce the fresh lemongrass, minced garlic, and grated ginger to the skillet. Sauté for 30-60 seconds until fragrant.
  3. Stir in the red curry paste, allowing it to bloom for another 30 seconds. Mix thoroughly to ensure the spices coat the aromatics.
  4. Pour in the full-fat coconut milk and chicken broth, stirring well. Bring to a gentle simmer.
  5. Add the fish sauce and brown sugar, stirring to combine. Return the chicken to the skillet, submerging it in the sauce. Simmer gently for 10-12 minutes.
  6. Stir in the fresh spinach, cooking just until it wilts, about 1-2 minutes.
  7. Squeeze in the fresh lime juice to brighten the dish. Adjust seasoning as needed.
  8. Serve the curry over warm jasmine rice and garnish with red chili and fresh basil or cilantro.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 40gProtein: 24gFat: 28gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 650mgFiber: 3gSugar: 6gVitamin A: 1500IUVitamin C: 15mgCalcium: 60mgIron: 2mg

Notes

Leftovers taste even better the next day! Store in an airtight container and let flavors meld for up to 3 days.

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