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Lemongrass Chicken With Thai Coconut Curry

Lemongrass Chicken With Thai Coconut Curry: A Cozy Delight

Experience the vibrant flavors of Lemongrass Chicken With Thai Coconut Curry, a gluten-free dish that's easily customizable and ready in just 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Thighs Substitute with chicken breasts for a leaner option.
For the Curry Base
  • 2 tablespoons Neutral Oil Coconut or vegetable oil can be used as substitutes.
  • 2 stalks Fresh Lemongrass Use lemongrass paste if fresh isn't available.
  • 3 cloves Garlic Freshly minced garlic is recommended.
  • 1 tablespoon Fresh Ginger Ground ginger can be used if needed.
  • 2 tablespoons Red Curry Paste Adjust the quantity for desired heat level.
  • 1 can Full-fat Coconut Milk Light coconut milk is an option, though less rich.
  • 1 cup Chicken Broth Use vegetable broth for a vegetarian version.
  • 1 tablespoon Fish Sauce Soy sauce can be used as a vegetarian substitute.
  • 1 tablespoon Brown Sugar Can be omitted for a lower sugar option.
For Brightness and Garnish
  • 2 tablespoons Lime Juice Fresh lime is always the best choice.
  • 2 cups Fresh Spinach Substitute with other leafy greens like kale.
  • 1 whole Red Chili Adjust for spice preference.
  • 1/4 cup Fresh Basil or Cilantro Parsley can be used as an alternative.
For Serving
  • 2 cups Jasmine Rice Brown rice or rice noodles can be alternatives.

Equipment

  • Large skillet
  • Measuring cups
  • Measuring spoons
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Begin by patting the boneless skinless chicken thighs dry with paper towels, then season both sides generously with salt and black pepper.
  2. In a large skillet, heat 2 tablespoons of neutral oil over medium-high heat. Carefully place the seasoned chicken thighs in the hot skillet, searing for 3-4 minutes on each side until golden brown.
  3. Lower the heat to medium and add the fresh lemongrass, minced garlic, and grated ginger. Sauté for 30-60 seconds until fragrant.
  4. Stir in the red curry paste, ensuring it coats the aromatics evenly. Let it bloom for an additional 30 seconds.
  5. Pour in 1 can of full-fat coconut milk and 1 cup of chicken broth, gently stirring until the curry paste is fully dissolved.
  6. Incorporate the fish sauce and brown sugar, stirring well. Return the browned chicken thighs to the skillet, ensuring they are submerged in the sauce.
  7. Allow to simmer for 10-12 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
  8. Stir in fresh spinach until wilted and squeeze fresh lime juice into the pan. Adjust seasoning as needed.
  9. Serve the Lemongrass Chicken hot over jasmine rice. Garnish with sliced red chili and fresh basil or cilantro.

Nutrition

Serving: 1plateCalories: 480kcalCarbohydrates: 45gProtein: 28gFat: 24gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 135mgSodium: 900mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 2500IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months.

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