Lemongrass Coconut Chicken Curry is ready in 30-minutes with a flavorful punch of spice & comfort. Made with coconut cream, curry powder, & smashed lemongrass it will quickly become a dinner favorite!
This Lemongrass Coconut Chicken Curry is a flavorful punch of spice and comfort with coconut cream, curry powder, and smashed lemongrass. It quickly became a regular weekday meal in our household due to its one pot nature & 30-minute prep, assembly and cooking time. Best yet, this recipe can also be made 100% vegan if you substitute tofu for chicken!
My inspiration for this recipe came after my work team & I took a Thai cooking class together at Thai Fresh in Austin, Texas to celebrate a recent project launch. At this class, we learned a few secrets to Thai cooking, including how to make the creamiest of curries — just like you’d find at a restaurant!
After the class, a coworker of mine was inspired to grow lemongrass and luckily for me, after it had a few sprouts, he offered me a couple stalks to cook with — which led me to devise this Lemongrass Coconut Chicken Curry recipe.
Lemongrass Coconut Chicken Curry is a dish that combines all my favorite ingredients from the Thai Fresh class along with curry powder — a staple amongst my kitchen spices.
Now, I’m no expert in Asian cuisine so I’m unsure if a similar dish is made in any Asian culture but my Lemongrass Coconut Chicken Curry was definitely influenced by the cooking techniques I learned at Thai Fresh — so in the very least, I’d categorize this as an Asian dish.
To get the flavor and consistency of curries you eat at the restaurant, here are my 4 tips from Thai Fresh that I applied to my Lemongrass Coconut Chicken Curry recipe. They’re also great tips to remember whenever you’re cooking a coconut curry based meal!
Use chicken thighs not chicken breast
Chicken thighs are much more flavorful than chicken breast so by using the thighs, you’ll end up with a more flavorful curry. Chicken thighs also tend to hold up better when cooked in liquids.
Think about it…Have you ever ate chunks of chicken breast cooked in a soup? I bet they were kind of rubbery, maybe a bit chewy? That’s because the chicken was pretty much boiled. Using chicken thighs will prevent that rubbery texture from occurring while at the same time, adding tons of flavor to your Lemongrass Coconut Chicken Curry.
Use coconut cream not coconut milk
For rich, creamy, coconut flavor you should only use coconut cream, not coconut milk when making my Lemongrass Coconut Chicken Curry.
The best way (via Thai Fresh) for getting coconut cream is to buy a full-fat can of coconut milk and place it in the fridge the day before, or at least a few hours before, you plan to cook your meal.
When it comes time to open the can, be sure not shake it. Simply remove the lid and with a large spoon, ladle the cream into your Lemongrass Coconut Chicken Curry. While ladling, you’ll see a clear divide between the cream and the coconut water (when you shake the two together, that’s when you get coconut milk!). When you start spooning out coconut water, stop. Discard the coconut water or have it as a post-workout snack for some extra hydration!
Perfectly cooked onions take time
Whatever you do, do not rush when cooking your onions. Cooking the onions and garlic by themselves, slowly over 5-7 minutes on medium heat gives your pan time to season and absorb flavor. This slow cooking method also gives your onions a chance to brown and caramelize. If you turn the heat up too high, you run the risk of burning the onions and garlic which will add bitterness to the dish.
As we know, caramelization adds flavor to your Lemongrass Coconut Chicken Curry. And trust me, you want tons of flavor. The onions bring sweetness to the dish that blends with the spice from the curry powder and dried red chile, creating a deliciously savory, craveable sauce.
Last tip, smash your lemongrass to release its flavor
Before adding lemongrass to your curry, it’s best to cut the stalk in half then give the pieces a good smash with the side of your knife to release the flavors.
It’s similar to how you would smash a garlic clove — you aren’t looking to chop it into pieces but simply release its oils which will flavor your Lemongrass Coconut Chicken Curry. When it’s time to serve, feel free to pick out the lemongrass. You wouldn’t want anyone eating it as it may taste bitter or a tad woody (…it is call lemongrass for a reason).
If you follow those four tips above, I promise you this curry will be foolproof and you’ll be picking up coconut milk and lemongrass on the regular to remake this meal again and again for your family.
I know once the weather cools down here in Texas, this Lemongrass Coconut Chicken Curry will end up being a weekly comfort meal for <3M and I. Plus, the leftovers are great for lunch the next day!
- 2 tablespoons olive oil
- 1 large onion, halved and sliced
- 3 cloves garlic, chopped
- 1 teaspoons freshly ground black pepper
- 1 tablespoon sugar
- 1½ tablespoons grated ginger
- 2 pounds boneless, skinless chicken thighs, cut into strips**
- 1-2 dried red chili peppers*
- 2 stalks lemongrass, green tops removed then pale ends cut in half and smashed to release flavor
- 2 tablespoons curry powder
- 4 tablespoons tamari (or soy sauce)
- ½ teaspoon salt, optional
- coconut cream from one 16oz can of coconut milk
- 4 cups cooked basmati rice, for serving
- Heat olive oil in a medium skillet over medium heat.
- Add the onion and garlic.
- Cook, stirring frequently until the onions begin to caramelize, about 7 minutes.
- Add the salt (optional), black pepper, sugar, chopped ginger and chicken.
- Cook over medium-high heat until the chicken begins to brown, about 10 minutes.
- Add the chili peppers (optional), lemongrass, curry powder, soy sauce and coconut cream (skim the cream from the coconut milk, leaving the clear coconut water).
- Stir to combine
- Reduce the heat to medium-low and cook until the chicken is cooked through.
- Adjust seasoning as needed (salt, spice, thickness)
- Discard the chili peppers and lemongrass before serving.
- Serve warm with rice
** If making vegan, use one block of pressed tofu