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Lemongrass coconut chicken curry in a ceramic bowl with golden sauce, cilantro, and lime wedge over jasmine rice

Lemongrass Coconut Chicken Curry

A fragrant, coconut-based Thai-style chicken curry built on fresh lemongrass, ginger, and garlic. One pan, 40 minutes, serves four.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

Chicken and aromatics
  • 700 g boneless skinless chicken thighs cut into large 4-5 cm pieces
  • 3 lemongrass stalks bottom 5-6 inches only, bruised and tied in a knot
  • 30 g fresh ginger peeled and finely grated
  • 4 garlic cloves minced
  • 1 fresh Thai red chili thinly sliced, seeds in for more heat
  • 3 shallots finely sliced
Sauce
  • 400 ml full-fat coconut milk 1 standard can, well stirred
  • 120 ml chicken stock low-sodium
  • 2 tbsp fish sauce Thai brand preferred
  • 1 tsp brown sugar balances the fish sauce
  • 2 tbsp lime juice freshly squeezed, about 1 lime
  • 4 kaffir lime leaves optional but recommended, fresh or frozen
For cooking and serving
  • 2 tbsp neutral oil vegetable or avocado oil
  • small handful fresh cilantro leaves and fine stems, to serve
  • 4 lime wedges to serve
  • 4 portions cooked jasmine rice to serve

Method
 

Sear the chicken
  1. Pat the chicken pieces dry with paper towels. Season lightly with salt and pepper on all sides.
  2. Heat the oil in a 12-inch wide skillet or wok over medium-high heat until shimmering.
  3. Add the chicken in a single layer without crowding. Sear for 3-4 minutes per side until golden brown. Work in two batches if needed. Transfer to a plate and set aside. The chicken does not need to be cooked through at this stage.
Build the aromatic base
  1. Reduce heat to medium. In the same pan, add the sliced shallots and cook for 2-3 minutes, stirring, until softened and lightly golden at the edges.
  2. Add the garlic, grated ginger, and sliced chili. Cook for 1 minute, stirring constantly, until fragrant but not browned.
  3. Add the bruised lemongrass stalks and kaffir lime leaves if using. Stir to combine with the aromatics.
Simmer the curry
  1. Pour in the coconut milk and chicken stock. Stir in the fish sauce and brown sugar. Bring to a gentle simmer.
  2. Return the seared chicken to the pan, nestling the pieces into the sauce. The sauce should come about halfway up the chicken.
  3. Simmer on medium-low, partially covered, for 14-16 minutes until the chicken is cooked through and reads 74 C / 165 F on an instant-read thermometer.
  4. Remove the lid and increase heat slightly to medium. Simmer uncovered for a further 4-5 minutes until the sauce reduces and coats the back of a spoon.
Finish and serve
  1. Remove and discard the lemongrass stalks and kaffir lime leaves.
  2. Stir in the lime juice. Taste and adjust with a few extra drops of fish sauce if it needs more salt, or a small pinch of sugar if too sharp.
  3. Spoon the curry over jasmine rice. Scatter fresh cilantro leaves on top and serve with lime wedges on the side.

Notes

The sauce thickens noticeably after refrigerating overnight. Add a splash of chicken stock or water when reheating and stir over medium-low heat to bring it back to a pourable consistency.