Bright & Herby Lemongrass Chicken Green Curry

Name: Bright & Herby Lemongrass Chicken Green Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: FOR THE CHICKEN:; 1 tablespoon virgin coconut oil (or sub extra virgin olive oil or avocado oil); 1 pound boneless skinless chicken breast, cubed; ½ teaspoon kosher salt; freshly ground black pepper; For the curry:; 1 tablespoon virgin coconut oil (or sub extra virgin olive oil or avocado oil); 2 stalks of fresh lemongrass; 4 scallions, sliced; 2 tablespoons green curry paste (I use Thai Kitchen); 3 garlic cloves, minced; 1 tablespoon grated fresh ginger; 1 tablespoon grated fresh turmeric (or sub 1 teaspoon ground turmeric); 1 (15-ounce) can full-fat coconut milk; ½ cup low-sodium chicken broth (or sub water); 1 tablespoon low-sodium soy sauce, to taste; ½ teaspoon kosher salt, plus more as needed; 1 small to medium sweet potato, peeled and cut into ½ inch cubes; 1 large red bell pepper, diced into ½ inch pieces; ¾ cup frozen peas (or sub 1 cups small cauliflower florets or diced zucchini); 1 tablespoon fish sauce; Juice of 1 lime; Serving and garnish:; Cooked brown rice or white rice or cooked rice noodles; ½ cup chopped mix of fresh herbs (mint, cilantro, basil, and/or Thai basil); ¼ cup sliced scallions (green part only); Optional: Toasted coconut flakes/chips (or sub peanuts/cashews for crunch!)

User Reviews

5.0

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings
Calories
479 kcal
Course
Lunch, Dinner
Cuisine
Asian, American

Bright & Herby Lemongrass Chicken Green Curry

Stella Guerrero

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Bright and herby lemongrass chicken green curry filled with beautiful vegetables and packed with protein. This flavorful one pot green chicken curry has a wonderful vibrance from fresh lemongrass and takes just 30 minutes to make for the perfect cozy weeknight meal.

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Ingredients

Servings

FOR THE CHICKEN:
1 tablespoon virgin coconut oil (or sub extra virgin olive oil or avocado oil)
1 pound boneless skinless chicken breast, cubed
½ teaspoon kosher salt
freshly ground black pepper
For the curry:
1 tablespoon virgin coconut oil (or sub extra virgin olive oil or avocado oil)
2 stalks of fresh lemongrass
4 scallions, sliced
2 tablespoons green curry paste (I use Thai Kitchen)
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon grated fresh turmeric (or sub 1 teaspoon ground turmeric)
1 (15-ounce) can full-fat coconut milk
½ cup low-sodium chicken broth (or sub water)
1 tablespoon low-sodium soy sauce, to taste
½ teaspoon kosher salt, plus more as needed
1 small to medium sweet potato, peeled and cut into ½ inch cubes
1 large red bell pepper, diced into ½ inch pieces
¾ cup frozen peas (or sub 1 cups small cauliflower florets or diced zucchini)
1 tablespoon fish sauce
Juice of 1 lime
Serving and garnish:
Cooked brown rice or white rice or cooked rice noodles
½ cup chopped mix of fresh herbs (mint, cilantro, basil, and/or Thai basil)
¼ cup sliced scallions (green part only)
Optional: Toasted coconut flakes/chips (or sub peanuts/cashews for crunch!)

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Instructions

Prepare the lemongrass: Remove the outer leaves of the lemongrass, then cut the top third off and discard. Use a rolling pin or pot to roll or slightly smash the lemongrass to release its fragrance and flavor (similar to smashing a garlic clove). Cut off the root and discard, then mince the lemongrass. (I’m adding this step as some people may not know how to cut lemongrass.)
Cook the chicken: In a large pot, warm the coconut oil over medium heat. Once the oil is hot, add in the cubed chicken, season with salt and pepper and sear on all sides until golden brown, 5 to 7 minutes total. Transfer chicken to a bowl and keep heat in the pot. The chicken will finish cooking in the curry later so do not worry if it isn't all the way cooked through.
In the same pot, add another tablespoon of coconut oil, then the lemongrass and scallions and sauté, stirring frequently, until the scallions begin to soften, 3 to 5 minutes. Stir in the curry paste, garlic, ginger, and turmeric; cook for 30 seconds to 1 minute to release the flavors.
Whisk in coconut milk, chicken broth, soy sauce, and salt. Stir well to combine. Add the chicken, sweet potatoes, bell pepper and peas and bring to a gentle boil, then reduce the heat to medium-low and simmer, uncovered and stirring occasionally, until the chicken is fully cooked through and sweet potatoes are tender, about 7 to 10 minutes. Stir in the fish sauce, then taste and add more salt, if necessary. Stir in the lime juice.
Garnish and serve: Scoop rice or rice noodles into each bowl, ladle the curry over, and top with LOTS of fresh herbs, scallions, and toasted coconut flakes (or some peanuts). Serve immediately and enjoy!

Notes

To make gluten-free: use coconut aminos or Tamari instead of soy sauce.
Feel free to mix and match veggies as you see fit: snow peas, green beans or spinach would all be great additions.

Nutrition Information

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Serving 1serving (based on 4, not including rice or noodles) Calories 479cal (24%) Carbohydrates 23.9g (8%) Protein 31.9g (64%) Fat 30.1g (46%) Saturated Fat 23.8g (119%) Fiber 3.9g (16%) Sugar 5.2g (10%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 479 kcal

% Daily Value*

Serving	1serving (based on 4, not including rice or noodles)
Calories	479cal	24%
Carbohydrates	23.9g	8%
Protein	31.9g	64%
Fat	30.1g	46%
Saturated Fat	23.8g	119%
Fiber	3.9g	16%
Sugar	5.2g	10%