Lemongrass Chicken With Thai Coconut Curry
A fragrant Thai-inspired dish with lemongrass-marinated chicken in a rich red curry coconut milk sauce, balanced with lime, fish sauce, and Thai basil. A quick, flavorful weeknight meal perfect with jasmine rice.
Ingredients
- 2 large chicken breasts (boneless, skinless), thinly sliced
- 2 tablespoons finely minced fresh lemongrass (or jarred paste)
- 3 cloves garlic (or 1 tsp garlic paste)
- 1 tablespoon grated fresh ginger
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon coconut oil (or neutral oil)
- 2 tablespoons Thai red curry paste (adjust for heat)
- 1 can full-fat coconut milk (13.5-14 oz)
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1/4 cup fish sauce
- 1 bunch asparagus (trimmed and cut into thirds lengthwise)
- Fresh Thai basil leaves (optional, for garnish)
Instructions
- Combine chicken strips with lemongrass, garlic, ginger, olive oil, salt, and black pepper in a bowl. Marinate 30 minutes.
- Heat coconut oil in a large skillet over medium-high. Sear chicken 3-4 minutes per side until golden; remove from skillet.
- Add curry paste to skillet, sauté 1 minute. Pour in coconut milk and stir to blend.
- Return chicken to the pan. Stir in lime juice, brown sugar, and fish sauce. Simmer 5-7 minutes until sauce thickens.
- Add asparagus and simmer another 3 minutes until tender. Garnish with Thai basil.
Notes
Marinate chicken up to overnight for deeper flavor
Adjust curry paste amount based on spice preference
Use asparagus alternatives like bell peppers or snap peas if needed
Leftovers refrigerate well up to 3 days; sauce thickens when chilled
Adjust curry paste amount based on spice preference
Use asparagus alternatives like bell peppers or snap peas if needed
Leftovers refrigerate well up to 3 days; sauce thickens when chilled
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 9gProtein: 28gFat: 24gSaturated Fat: 18gCholesterol: 70mgSodium: 480mgFiber: 2gSugar: 8g
Tried this recipe?Let us know how it was!