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Lemongrass Chicken With Thai Coconut Curry

Lemongrass Chicken With Thai Coconut Curry: Easy Weeknight Bliss

This Lemongrass Chicken With Thai Coconut Curry is a quick, gluten-free dish that transports you to Thailand with its flavorful blend.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless Skinless Chicken Thighs Can substitute with chicken breasts.
For the Curry Base
  • 2 tablespoons Neutral Oil Canola or vegetable oil works well.
  • 2 stalks Fresh Lemongrass Fresh is preferable.
  • 3 cloves Garlic Use fresh for best flavor.
  • 1 tablespoon Fresh Ginger Grated fresh ginger recommended.
  • 2-3 tablespoons Red Curry Paste Adjust for desired spice level.
For the Sauce
  • 1 can Coconut Milk Full-fat coconut milk is best.
  • 1 cup Chicken Broth Vegetable broth for vegetarian option.
  • 1 tablespoon Fish Sauce Omit for vegetarian versions.
  • 1 tablespoon Brown Sugar Can substitute with coconut sugar.
For Serving
  • 2 tablespoons Lime Juice Add at the end for brightness.
  • 2 cups Fresh Spinach Can replace with other leafy greens.
  • 1 piece Red Chili Optional spicy garnish.
  • 1 cup Fresh Basil or Cilantro Choose based on preference.
  • 2 cups Jasmine Rice Alternatives: brown rice or rice noodles.

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions
  1. Prepare the chicken by patting the boneless skinless chicken thighs dry, seasoning both sides with salt and pepper.
  2. Heat 2 tablespoons of neutral oil in a skillet over medium-high heat, sear the chicken for 3-4 minutes per side until golden brown.
  3. Lower the heat to medium, add chopped lemongrass, minced garlic, and grated ginger, and sauté for 30-60 seconds until fragrant.
  4. Stir in 2-3 tablespoons of red curry paste into the mixture and cook for an additional 30 seconds.
  5. Pour in 1 can of coconut milk and 1 cup of chicken broth, mixing until curry paste dissolves, and bring to a gentle simmer.
  6. Return chicken to the skillet, add 1 tablespoon of fish sauce and 1 tablespoon of brown sugar, cover, and simmer for 10-12 minutes.
  7. Stir in a handful of fresh spinach until wilted, then squeeze in lime juice and adjust seasoning to taste.
  8. Serve over jasmine rice, garnished with sliced red chili and fresh basil or cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 20IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

Use fresh ingredients for the best flavor. Adjust spice levels to preference.

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