Lemongrass Coconut Chicken Curry

5 from 2 votes

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.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: Thai-inspired

Keyword: easy coconut curry, lemongrass chicken recipe, lemongrass coconut chicken curry,, one-pan curry, Thai chicken curry, weeknight curry,

Servings: servings

Calories: 285kcal

Author: Chris Scheuer

Ingredients

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

US Customary - Metric

Instructions

For the chicken:

Slice each chicken breast in half, lengthwise, then cut into ¼-inch slices, widthwise.
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:

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:

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.
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.
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:

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