Easy Lemongrass Coconut Chicken Curry - Better Than Takeout!

"Don't let this one get away!" Haha, that's what my husband, Scott, said as I was testing this Lemongrass Coconut Chicken Curry. What he meant was that he loved it and wanted to be sure I didn't let it slip through the cracks, as sometimes happens when a new inspiration comes my way. It's true… many really good recipes have been lost that way! But not this one. After just a few bites, he gave it one of his highest compliments, declaring, "This is like candy!" Coming from someone with an award-winning sweet tooth, that's high praise indeed.

What's to love...

There are so many things we love about this Lemongrass Coconut Chicken Curry.

• It's fresh, vibrant, and surprisingly simple. There's a super easy flavor-packed, coconut-based sauce infused with lemongrass, red curry paste, and fresh ginger, all the aromatic flavors of a delicious Thai takeout. Then comes bite-size slices of chicken which are gently poached in the hot sauce, resulting in the most tender melt-in-your-mouth chicken you'll ever have the pleasure of meeting eating.
• It's an easy one-pan curry that's perfect for weeknights, but elegant enough for entertaining. Bell peppers and red onion add a pop of color and gentle sweetness, while the coconut milk gives the sauce a rich, silky texture without feeling heavy.
• Served over jasmine or basmati rice and finished with a sprinkle of basil or cilantro, it's a beautiful meal that's both nourishing and deeply satisfying.
• It's a wonderful way to bring global flavors to our weeknight meals with no special equipment or hard-to-find ingredients required.

What you'll need

Here's a quick look at the main ingredients, nothing fussy, just fresh, flavorful staples:

• Chicken breasts  - I use boneless, skinless breasts, but thighs would also work.
• Red curry paste - You'll find curry paste in the Asian section of most grocery stores. I use the Thai Kitchen brand. It adds a bit of heat (which can be dialed up or down and lots of authentic flavor.
• Curry powder - use your favorite brand. I really like S&B Oriental Curry Powder. It's got lots of flavor without being overly spicy.
• Lemongrass and fresh ginger - For convenience, I keep a stock of ginger and lemongrass paste in my freezer. These are the citrusy, zesty heart of the dish!
• Garlic and shallot - Are always a foundation of savory depth.
• Coconut milk - Use whole milk or low-fat, depending on your preference. Either one will give a silky, light sauce.
• Bell peppers and red onion - I love the gorgeous, fresh color these crunchy, barely cooked veggies add.
• Soy sauce, honey, and curry powder - Combine to add such a lovely balance of flavor.
• Basil and/or cilantro - For fresh flavor and a beautiful presentation.

How to make this Lemongrass Coconut Chicken Curry

• A quick marinade - Combine cornstarch, egg white, rice vinegar, and olive oil; toss in sliced chicken to coat. Let it tenderize the chicken while you prep the rest of the recipe.
• Cook the veggies - Quickly stir-fry bell peppers and onions until just tender. Remove and set aside.
• Build the curry base. In the same pan, sauté shallot, red curry paste, lemongrass, ginger, garlic, honey, and soy sauce in olive oil and butter until fragrant.
• Simmer the sauce. Add chicken broth, coconut milk, salt, and pepper. Bring to a gentle simmer for 15 minutes.
• Add the chicken. Stir in the marinated chicken, cover, turn off the heat and let it sit for 10 minutes to finish cooking gently.
• Finish and serve. Return the veggies to the pan, stir to combine, and top with fresh basil or cilantro. Serve with rice and crispy fried onions if desired.

More global flavors from The Café

If you enjoyed this Lemongrass Coconut Chicken Curry, we think you'll love these other reader favorites from around the world:

•  Grilled Lemongrass Chicken Bowls 
•  Grilled Korean Beef Skewers 
•  Easy Focaccia Bread 
•  Italian Apple Ricotta Cake 
• Rainbow Asian Noodle Salad with Ginger Peanut Dressing

Make it!

This Lemongrass Coconut Chicken Curry is one of those dishes that proves you don't have to travel far or spend hours in the kitchen to enjoy incredible flavor. It's fresh, vibrant, and comforting all at the same time, the kind of meal that makes the whole house smell amazing and will earn rave reviews from family and friends. Bon Appétit!

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Lemongrass Coconut Chicken Curry

Chris Scheuer

This Lemongrass Coconut Chicken Curry features tender chicken, colorful bell peppers, and onions simmered in a fragrant coconut-lemongrass sauce. It's a bright, Thai-inspired dish that's easy enough for weeknights, yet special enough for guests.

5 from 2 votes

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Calories 285

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Ingredients

 

US CustomaryMetric

 

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For the Chicken

• 1½-2 pounds boneless, skinless chicken breasts
• 1 tablespoon cornstarch
• 1 egg white, from one large egg
• 2 teaspoons rice vinegar, white wine or apple cider vinegar also work
• 2 teaspoons extra virgin olive oil

For the Veggies

• 1 tablespoon extra virgin olive oil
• 2 large bell peppers, red and yellow, sliced
• 1 medium red onion, halved and thinly sliced

For the Curry

• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter, I use salted butter
• 1 medium shallot, finely chopped
• 2 tablespoons red curry paste, more to taste
• 3 tablespoons finely chopped lemongrass or lemongrass paste
• 2 tablespoons finely chopped fresh ginger or ginger paste
• 1 teaspoon yellow curry powder, I like S&B brand
• 4 cloves garlic, finely minced
• 1 tablespoon honey
• 1½ tablespoons low-sodium soy sauce
• 2 cups low-sodium chicken broth
• 14 ounces coconut milk, 1 14-ounce can
• 1 teaspoon kosher salt, more to taste
• ½ teaspoon ground black pepper

To Serve

• cooked jasmine or basmati rice orAsian noodles of choice
• fresh basil and cilantro leaves, for garnish
• crispy fried onions and lime wedges, optional but delicious

Instructions

 

For the chicken:

1. Slice each chicken breast in half, lengthwise, then cut into ¼-inch slices, widthwise.
2. In a medium bowl, whisk together cornstarch, egg white, rice vinegar, and olive oil until smooth. Add the sliced chicken and stir until well coated. Set aside while you prep the rest of the ingredients.

For the veggies:

1. Heat 1 tablespoon olive oil in a large braiser or Dutch oven over medium heat. Add the bell peppers and onion; cook for 1-2 minutes, stirring frequently. Transfer to a plate and set aside.

For the Curry:

1. In the same pan, add 1 tablespoon olive oil and 1 tablespoon butter. When the butter starts to sizzle, reduce the heat slightly and add the shallot, red curry paste, lemongrass, ginger, curry powder, garlic, honey, and soy sauce. Cook for 3 minutes, stirring often, until fragrant.
2. Add chicken broth, coconut milk, salt, and pepper. Stir to combine, then bring to a gentle boil. Lower heat and simmer uncovered for 15 minutes to let the flavors meld.
3. Stir in the marinated chicken. Cover, turn off the heat, and let the pot sit on the warm burner for 10 minutes, undisturbed to gently finish cooking the chicken. (The chicken will poach in the hot liquid, resulting in super tender meat.)

To finish:

1. Stir in the reserved peppers and onions. Taste and adjust seasoning. Garnish with fresh basil or cilantro and serve over rice with crispy onions and lime wedges.

Nutrition

Calories: 285kcalCarbohydrates: 15gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 53mgSodium: 728mgPotassium: 562mgFiber: 2gSugar: 7gVitamin A: 2585IUVitamin C: 74mgCalcium: 34mgIron: 1mg

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Course: Main Course

Cuisine: Thai-inspired