Lemongrass Coconut Curry Chicken

A delightful twist on traditional curry chicken, this dish combines the fragrant aroma of lemongrass with the creamy texture of coconut milk, offering a unique Southeast Asian flavor profile that is both comforting and exotic.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

2 lbs chicken thighs, boneless and skinless

1 tbsp vegetable oil

1 onion, finely chopped

3 garlic cloves, minced

1 tbsp ginger, grated

2 sticks lemongrass, finely chopped

1 tsp ground turmeric

1 tsp ground coriander

1/2 tsp cayenne pepper

1 can (14 oz) coconut milk

1 cup chicken broth

2 tbsp fish sauce

2 tbsp brown sugar

1 lime, juiced

1/4 cup fresh cilantro, chopped

Salt and pepper to taste

Instructions

1. Heat vegetable oil in a large pot over medium heat.

2. Add the onion, garlic, and ginger, and sauté until the onion becomes translucent.

3. Stir in the lemongrass, turmeric, coriander, and cayenne pepper, cooking for another 2 minutes until fragrant.

4. Add the chicken thighs to the pot, searing each side until browned.

5. Pour in the coconut milk, chicken broth, fish sauce, and brown sugar, stirring to combine.

6. Bring to a simmer, then reduce the heat to low, cover, and cook for 25-30 minutes until the chicken is cooked through and tender.

7. Stir in lime juice and adjust seasoning with salt and pepper.

8. Garnish with fresh cilantro before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop over low heat or in the microwave until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.