Thai Lemongrass Curry

This fragrant Thai curry combines tender chicken with the bright, citrusy notes of fresh lemongrass and the rich creaminess of coconut milk. Packed with colorful vegetables and warming spices, this one-pot wonder brings the authentic flavors of Bangkok street markets straight to your kitchen.

No ratings yet

Print Pin Save

Course: Main Course

Cuisine: Thai

Keyword: Curry

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 385kcal

Equipment

Chopping Board

Chef's Knife

Wok

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

For milder heat, start with 2 tablespoons of curry paste and add more to taste

Bruise lemongrass stalks with the back of a knife to release more flavor

Can substitute chicken thighs for more tender, flavorful meat

Fresh basil leaves make an excellent garnish and flavor addition

Leftovers keep well in refrigerator for up to 3 days and flavors improve overnight

Freeze curry without spinach for up to 2 months; add fresh greens when reheating

For vegetarian version, substitute firm tofu or chickpeas for chicken and use vegetable broth

Nutrition