Bright & Herby Lemongrass Chicken Green Curry
User Reviews
5
Bright & Herby Lemongrass Chicken Green Curry
Description
This recipe starts by preparing fresh lemongrass, which is trimmed and minced to release its citrusy aroma. Chicken breast cubes are seared in coconut oil with salt and pepper for color and flavor. The curry base is built by sautéing lemongrass, scallions, green curry paste, garlic, ginger, and turmeric to develop a layered aromatic profile. Coconut milk and chicken broth combine to form a creamy, slightly spicy sauce enriched with fish sauce and soy sauce for depth.
Sweet potato cubes, diced red bell pepper, and frozen peas cook in the curry, contributing a soft sweetness and textural contrast. The lime juice added at the end brightens the dish. The curry is served over rice or noodles and garnished with a mix of fresh herbs including mint, cilantro, basil, Thai basil, scallions, and toasted coconut flakes or nuts for added crunch.
The combination of fresh and dried ingredients produces a complex flavor with creamy, herbal, and citrus notes. This curry provides a vibrant and comforting meal featuring tender chicken and bright vegetables in a rich, fragrant sauce.
For dietary adjustments, use coconut aminos or tamari instead of soy sauce for gluten-free options. Vegetables can be varied, adding snow peas, green beans, or spinach according to preference.
Ingredients
- FOR THE CHICKEN:
- 1 tablespoon virgin coconut oil or sub extra virgin olive oil or avocado oil
- 1 pound chicken breast boneless skinless, cubed
- ½ teaspoon kosher salt
- black pepper freshly ground
- For the curry:
- 1 tablespoon virgin coconut oil or sub extra virgin olive oil or avocado oil
- 2 lemongrass fresh stalks
- 4 scallions sliced
- 2 tablespoons green curry paste e.g. Thai Kitchen brand
- 3 garlic cloves, minced
- 1 tablespoon ginger grated fresh
- 1 tablespoon Turmeric grated fresh, or sub 1 teaspoon ground turmeric
- 1 coconut milk full-fat, 15-ounce can
- ½ cup chicken broth low-sodium, or sub water
- 1 tablespoon soy sauce low-sodium, to taste
- ½ teaspoon kosher salt, plus more as needed
- 1 sweet potato small to medium, peeled, cut into ½ inch cubes
- 1 red bell pepper large, diced into ½ inch pieces
- ¾ cup frozen peas or sub 1 cup small cauliflower florets or diced zucchini
- 1 tablespoon fish sauce
- lime juice of 1
- Serving and garnish:
- brown rice or white rice or cooked rice noodles
- ½ cup mint chopped
- ½ cup cilantro
- ½ cup basil
- ½ cup Thai basil
- ¼ cup scallion green part only, sliced
- Toasted coconut flakes or peanuts or cashews for crunch
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
- For a gluten-free version, substitute soy sauce with coconut aminos or tamari.
- Feel free to add or substitute vegetables such as snow peas, green beans, or spinach to the curry.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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