This Lemongrass chicken curry is the perfect weeknight dinner that is done in under 30 minutes. It’s made using warming spices, creamy coconut milk and tons of vibrant veggies. Serve it with jasmine rice or fresh naan for a meal the whole family will love.

Lemongrass chicken curry

Why You’ll Love It

  • Perfect weeknight meal. This lemongrass chicken curry is done in under 30 minutes. It is the perfect dinner for a busy weeknight.
  • One pan. All you need is one pan for this delicious meal.
  • Incredibly easy. It’s a recipe anyone can make, no matter what your skill level in the kitchen is.
  • Fits many diets and lifestyles. Naturally gluten, dairy free. Serve with cauliflower rice for whole30.
  • Super versatile. The best part about curry is that you can switch up the vegetables based on what you have in your kitchen. You can swap the chicken for shrimp or another fish.
  • Family favorite. Everyone in your family is sure to love this lemongrass chicken curry.
  • Comforting. Packed with warming spices it’s the perfect comforting meal.
  • Great as leftovers. As things sit, the flavors just continue to get better which makes this delicious as leftovers.
Ingredients for lemongrass chicken curry

Ingredients and Substitutions

  • Chicken thighs: Chicken thighs are the protein in this lemongrass chicken curry dish but you can easily swap it out for chicken breasts, shrimp or any other seafood.
  • Olive oil: To cook the chicken and veggies. You can swap it for avocado or coconut oil.
  • Full Fat Coconut Milk: By using coconut milk it keeps this recipe dairy free. You can use 1/2 cup coconut milk and 1/2 coconut cream if you want it to be a little thicker of a sauce. 
  • Minced Ginger: Ginger is a great anti-inflammatory spice that adds some heat to the dish.
  • Minced Garlic: You can use whole garlic cloves and mince them yourself or buy a jar of minced garlic.
  • Veggies: The great thing about this lemongrass chicken curry is that it is so versatile! Add whatever veggies you have on hand. I used red onion, red bell pepper and broccoli. 
  • Lemongrass paste or Lemongrass: They are pretty interchangable in recipes. If you use fresh lemongrass, it’s best to cut the stalk in half then give the pieces a good smash with the side of your knife to release the flavors.
  • Fresh Cilantro: This adds vibrancy to the curry.
  • Spices: You will be using a variety of spices like curry powder, red pepper flakes, ground black pepper, and salt.

How to Make Lemongrass Chicken Curry

Onion and garlic in skillet

Sauté until fragrant.

  1. Heat skillet with 1/4 cup of coconut milk. Add the ginger, garlic, and red onion. Cook at a medium high heat until fragrant, about 2 to 3 minutes.
Chicken cooking in skillet
Veggies and chicken in skillet

Cook the chicken and then add the veggies.

2. Add the chicken to the skillet and cook until browned, about 5 to 7 minutes. Next add in the broccoli and red bell pepper and cook for another 3 to 5 minutes, or until the veggies have softened.

Veggies and chicken simmering

Add the rest of the ingredients.

3. Pour in the rest of the coconut milk then add in lemongrass paste and spices. Stir well and bring to a full boil, then reduce heat to a simmer and cover.

4. Cook for about 15 minutes, then uncover and continue cooking for another 8 to 10 minutes, until the curry has thickened. Remove from heat and add salt, to taste.

Lemongrass chicken curry

5. Serve lemongrass chicken curry over jasmine rice and top with fresh cilantro.

Expert Tips

  • Only use full fat coconut milk. Using full fat is what gives the lemongrass chicken curry sauce the smooth, thick consistency.
  • Add more vegetables. Curry is so versatile, if you have any extra veggies you want to throw in, add them in when you add the broccoli and red bell pepper.
  • Meal prep. The great thing about curry is that the flavors deepen as it sits. You can store it in an airtight container in the fridge for 4-5 days, perfect if you want to meal prep your weekday lunches.
  • For fresh lemongrass. If you choose to use fresh lemongrass over lemongrass paste, add it in with the garlic and ginger. It’s best to cut the stalk in half then give the pieces a good smash with the side of your knife to release the flavors.
  • Allow to slowly simmer on a low heat. The longer you allow the curry to simmer at a low heat, the better the flavor will be.

Frequently Asked Questions

  • What is the difference between fresh lemongrass and lemongrass paste? Lemongrass paste is fresh lemongrass that is basically pureed with some oil. For most recipes, they can be used interchangeably. 
  • What does lemongrass chicken curry taste like? It is a fairly mild curry with a slight citrusy and bittersweet flavor.
  • How can I store it? Store curry in the fridge for up to 5 days in an airtight container.
  • What should I serve it with? Serve with jasmine rice and fresh naan. I also love to top it with fresh herbs like cilantro.

More Curry Recipes

Lemongrass chicken curry
5 from 1 rating

Lemongrass Chicken Curry

Author: Kelsey Romano
This lemongrass chicken curry is the perfect quick and easy weeknight dinner. It's made with warming spices, creamy coconut milk and vibrant veggies. Naturally gluten and dairy free.
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Ingredients
 

  • 1 ½ lb chicken thighs
  • 1 tbsp extra virgin olive oil
  • 1 15 oz can full fat coconut milk
  • 2 tbsp minced ginger
  • 1 clove garlic, minced
  • 1 small red onion, chopped
  • 1 head broccoli, cut into florets
  • 1 red bell pepper, sliced
  • 1 ½ tbsp lemongrass paste
  • 1 tsp curry powder
  • ½ tsp red pepper flakes
  • 1 tsp sea salt
  • ½ tsp ground black pepper

To serve

  • ½ cup fresh cilantro, chopped
  • jasmine rice
  • naan

Instructions
 

  • Heat skillet with 1/4 cup of coconut milk. Add the ginger, garlic, and red onion. Cook at a medium high heat until fragrant, about 2 to 3 minutes.
  • Add the chicken to the skillet and cook until browned, about 5 to 7 minutes. Next add in the broccoli and red bell pepper and cook for another 3 to 5 minutes, or until the veggies have softened.
  • Pour in the rest of the coconut milk then add in lemongrass paste and spices. Stir well and bring to a full boil, then reduce heat to a simmer and cover.
  • Cook for about 15 minutes, then uncover and continue cooking for another 8 to 10 minutes, until the curry has thickened. Remove from heat and add salt, to taste.
  • Serve over jasmine rice and top with fresh cilantro.

Notes

  • Sub chicken thighs for breasts or rotisserie chicken.
  • Use full fat coconut milk to get smooth, thick sauce.
  • Store for 4-5 days in an airtight container in the refrigerator. 
  • Feel free to add any veggies you have on hand. 
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