Thai Lemongrass Curry Recipe – A Spicy Adventure
I’m about to share something that’ll transform your weeknight dinner routine forever – a Thai lemongrass curry that’s so ridiculously aromatic, your neighbors might start dropping hints about dinner invitations. This isn’t one of those recipes where you need seventeen specialty ingredients from three different stores. I’ve streamlined everything so you can have this fragrant, creamy masterpiece bubbling away in your kitchen without the usual curry-making drama, and trust me, once you smell that lemongrass hitting the pan, you’ll understand why this recipe deserves a permanent spot in your rotation.
Why You’ll Love this Thai Lemongrass Curry
While most curry recipes seem to require a PhD in spice blending, this Thai lemongrass curry breaks all the rules by being ridiculously simple yet packed with flavor.
I’m talking about a dish that delivers restaurant-quality results without the usual kitchen chaos.
The lemongrass adds this incredible citrusy punch that’ll make your taste buds do a happy dance.
Plus, you can dial the heat up or down depending on whether you’re cooking for spice warriors or those who think black pepper is adventurous.
It’s comfort food with an exotic twist.
What Ingredients are in Thai Lemongrass Curry?
Getting this Thai lemongrass curry on your table starts with gathering the right ingredients, and honestly, you probably already have most of them hanging out in your pantry. The beauty of this recipe lies in how it transforms everyday ingredients into something that tastes like you’ve been secretly studying at culinary school.
The star players here work together like a perfectly choreographed dance. Each ingredient brings its own personality to the party, from the fragrant lemongrass that gives this curry its signature zing to the creamy coconut milk that balances out all that spicy goodness.
Ingredients:
- 1 lb chicken breasts, cut into bite-sized pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 stalks fresh lemongrass, tender parts only, minced
- 2-3 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 medium carrots, sliced
- 1 bell pepper, sliced
- 2 cups fresh spinach
Now, let’s talk about making smart choices at the grocery store. Fresh lemongrass can sometimes play hide and seek in certain supermarkets, but don’t panic if you can’t find it. Most Asian grocery stores will have it, and you can even find it in the produce section of many regular grocery chains these days.
When it comes to red curry paste, you’ll want to check the spice level on the jar. Some brands pack more heat than others, so start with less if you’re not sure how your taste buds will handle it. You can always add more, but you can’t take it back once it’s in there.
The coconut milk makes all the difference between a good curry and a great one. Go for the full-fat version if you can, it creates that silky, rich texture that makes this dish feel like a warm hug. Light coconut milk works too, but you might miss that luxurious creaminess that makes curry so addictive.
How to Make this Thai Lemongrass Curry
Making this Thai lemongrass curry is honestly easier than convincing yourself to get off the couch on a Sunday afternoon, and the payoff is so much better. The whole process comes together in about 30 minutes, which means you can have restaurant-quality curry on your table faster than delivery would arrive.
Start by getting all your prep work done because once you start cooking, things move pretty quickly. Heat a tablespoon or two of oil in a large pot or deep skillet over medium heat. You want something with enough room for all those beautiful ingredients to swim around comfortably.
Toss in your diced 1 medium onion first and let it cook for about 3-4 minutes until it starts getting soft and translucent. There’s something magical about that moment when onions hit hot oil and your kitchen starts smelling like something amazing is about to happen.
Add your minced 3 cloves garlic and grated 1 inch fresh ginger to the party. Let everything cook together for another minute or so until your kitchen smells like it belongs in a Thai restaurant. The garlic should be fragrant but not brown because nobody wants bitter curry.
Now comes the fun part, stirring in those 2-3 tablespoons red curry paste. This is where you’ll really start to understand why Thai cuisine has such a devoted following. Stir the paste around with your aromatics for about a minute, letting it bloom and release all those complex flavors.
Pour in your minced 2 stalks fresh lemongrass, 1 can coconut milk, and 1 cup chicken broth. Give everything a good stir and bring it to a gentle simmer. The coconut milk might look a little separated at first, but don’t worry, it’ll come together as it heats up.
Add your 1 lb chicken breasts cut into bite-sized pieces and let them cook for about 5-6 minutes. You’re not looking for them to be completely done yet, just getting them started. The chicken will finish cooking as everything simmers together.
Throw in your sliced 2 medium carrots and 1 bell pepper next. These vegetables need a little more time to get tender, so let everything simmer together for another 8-10 minutes. You want the carrots to be fork-tender but not mushy because nobody likes vegetables that have completely given up on life.
Finally, stir in those 2 cups fresh spinach right at the end. Spinach wilts faster than your motivation on Monday morning, so it only needs about a minute to get perfectly tender. Plus, adding it last keeps that beautiful green color instead of turning it into sad, gray mush.
Taste your curry and adjust the seasoning as needed. If it needs more heat, add a little more curry paste. If it’s too spicy, a splash more coconut milk will calm things down. The beauty of this recipe is that you can make it work for your taste buds, whether you like things mild and creamy or hot enough to make you question your life choices.
Thai Lemongrass Curry Substitutions and Variations
Because life rarely hands you the exact ingredients your recipe calls for, knowing how to adapt this Thai lemongrass curry can save your dinner plans and your sanity.
No lemongrass? Use lemon zest with a pinch of lime juice. I substitute shrimp or tofu for chicken regularly. Bell peppers work wonderfully, but snap peas add crunch too.
Can’t find red curry paste? Green curry paste creates a different flavor profile, though slightly more intense. Coconut cream instead of milk makes it richer.
Vegetable broth replaces chicken broth seamlessly. Fresh basil mimics some lemongrass notes surprisingly well.
What to Serve with Thai Lemongrass Curry
When your kitchen fills with the aromatic steam of this Thai lemongrass curry, you’ll want side dishes that complement rather than compete with those bold, citrusy flavors.
I always reach for jasmine rice first. Its subtle floral notes won’t overpower the curry’s complexity, and those tender grains soak up every drop of that coconut-lemongrass goodness.
Rice noodles work beautifully too, especially if you’re craving something more substantial.
Why stick to boring sides when you could add crispy spring rolls or fresh cucumber salad? The cool crunch balances that warming spice perfectly.
Final Thoughts
This curry reminds me why I fell in love with Thai cooking in the first place.
There’s something magical about how lemongrass transforms a simple dish into something extraordinary. The fragrance alone makes my kitchen smell like a Bangkok street market.
I hope you’ll give this recipe a try, even if you’re nervous about the spice level.
Start mild and work your way up. Trust me, your taste buds will thank you later.
This dish proves that home cooking doesn’t have to be complicated to be absolutely delicious.
Thai Lemongrass Curry
Equipment
Ingredients
- 1.5 lbs chicken breasts cut into bite-sized pieces
- 1 medium onion diced
- 4 cloves garlic minced
- 2 inches fresh ginger grated
- 3 stalks lemongrass bruised and chopped
- 3-4 tablespoons red curry paste
- 1 can 14 oz coconut milk
- 1 cup chicken broth
- 2 medium carrots sliced diagonally
- 2 bell peppers cut into strips
- 3 cups fresh spinach
- 2 tablespoons vegetable oil
Instructions
- Heat vegetable oil in a large pot or wok over medium-high heat.
- Add diced onion, minced garlic, and grated ginger. Cook for 3-4 minutes until fragrant and onion is translucent.
- Stir in red curry paste and cook for 1 minute, stirring constantly to prevent burning.
- Add chopped lemongrass, coconut milk, and chicken broth. Stir well to combine.
- Bring mixture to a simmer, then add chicken pieces. Cook for 8-10 minutes until chicken is nearly cooked through.
- Add carrots and bell peppers. Simmer for 5-7 minutes until vegetables are tender-crisp.
- Stir in fresh spinach and cook until wilted, about 1-2 minutes.
- Remove lemongrass pieces before serving.
- Taste and adjust seasoning as needed.
Notes
Nutrition
Frequently Asked Questions
Can I Make Thai Lemongrass Curry in a Slow Cooker?
Yes, you can adapt this curry for a slow cooker. I’d sauté the aromatics first, then transfer everything to your slow cooker and cook on low for four to six hours.
How Long Does Leftover Thai Lemongrass Curry Last in the Refrigerator?
I’d store your leftover Thai lemongrass curry in the refrigerator for up to four days. I’ll make sure it’s in an airtight container and reheat it thoroughly before serving again.
Is Thai Lemongrass Curry Gluten-Free?
Thai lemongrass curry can be gluten-free, but I’d check your red curry paste carefully. Some brands contain wheat or gluten-containing thickeners. I recommend reading labels thoroughly or making homemade paste to guarantee it’s completely gluten-free.
Can I Freeze Thai Lemongrass Curry for Meal Prep?
I can freeze this curry for up to three months. I’ll let it cool completely first, then store it in freezer-safe containers. I’ll thaw overnight and reheat gently.
What’s the Difference Between Red and Green Curry Paste for This Recipe?
I’d recommend red curry paste for this lemongrass curry since it’s milder and sweeter than green paste. Green curry paste is much spicier and has a more intense, herbaceous flavor that might overpower the lemongrass.