Description
Bring bold Thai-inspired flavors to your dinner table with this creamy Lemongrass Chicken with Thai Coconut Curry. Tender marinated chicken is seared until golden, then simmered in a rich coconut curry sauce packed with garlic, ginger, lemongrass, and vibrant vegetables. This easy dinner recipe is comforting, flavorful, and perfect for weeknight meals, meal prep, or impressive dinner ideas for guests. The creamy coconut milk balances the warm curry spices beautifully while fresh basil and lime add brightness to every bite. Served over fluffy jasmine rice, this easy recipe delivers restaurant-quality flavor with simple ingredients and straightforward cooking steps. Whether you are searching for healthy dinner ideas, quick comfort food, or flavorful food ideas for the family, this dish is guaranteed to satisfy.
Ingredients
1 ½ pounds boneless skinless chicken thighs or chicken breasts
2 stalks fresh lemongrass finely minced
4 cloves garlic minced
1 tablespoon fresh ginger grated
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
1 teaspoon sesame oil
1 teaspoon ground coriander
½ teaspoon black pepper
1 tablespoon lime juice
1 tablespoon vegetable oil
1 small yellow onion sliced
3 cloves garlic minced
1 tablespoon fresh ginger grated
2 tablespoons Thai red curry paste
13.5 ounces full-fat coconut milk
1 cup chicken broth
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon brown sugar
1 teaspoon lime zest
1 tablespoon lime juice
1 cup asparagus pieces
1 red bell pepper sliced
1 cup baby spinach
½ cup snap peas
¼ cup fresh Thai basil leaves
2 green onions sliced
3 cups cooked jasmine rice
Extra Thai basil for garnish
Lime wedges for serving
Red chili flakes or sliced Thai chilies for garnish
Instructions
1. In a large bowl, combine the chicken, lemongrass, garlic, ginger, soy sauce, fish sauce, brown sugar, sesame oil, coriander, black pepper, and lime juice. Mix thoroughly and marinate for at least 30 minutes.
2. Cook the jasmine rice according to package instructions and set aside warm.
3. Heat a large skillet over medium-high heat and add vegetable oil. Sear the marinated chicken in batches for 4 to 5 minutes per side until golden brown and fully cooked. Transfer to a plate.
4. In the same skillet, sauté the onion for 3 to 4 minutes until softened. Add garlic and ginger and cook for 30 seconds until fragrant.
5. Stir in the Thai red curry paste and cook for 1 to 2 minutes to deepen the flavor.
6. Slowly pour in the coconut milk and chicken broth while stirring continuously. Add fish sauce, soy sauce, brown sugar, lime zest, and lime juice.
7. Simmer the curry sauce gently for 5 to 7 minutes until slightly thickened.
8. Add the asparagus, bell pepper, and snap peas. Cook for 4 to 5 minutes until tender-crisp.
9. Stir in the spinach and allow it to wilt into the sauce.
10. Return the cooked chicken to the skillet and simmer for 2 to 3 minutes until fully coated in the curry sauce.
11. Stir in the Thai basil and green onions just before serving.
12. Serve hot over jasmine rice and garnish with fresh basil, lime wedges, and sliced chilies if desired.
Notes
Use only the tender inner part of the lemongrass stalk for the best texture and flavor.
Full-fat coconut milk creates the richest and creamiest curry sauce without separating during cooking.
Add fresh Thai basil at the very end to maintain its vibrant flavor and aroma.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 760mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 110mg
Keywords: lemongrass chicken, thai coconut curry, easy dinner recipe, chicken curry, coconut milk curry, healthy dinner ideas, thai chicken curry, quick dinner ideas, homemade curry, comfort food