Coconut Curry Chicken with Lemongrass 🌿🥥
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
1 can (13.5 oz) coconut milk
2 tablespoons red curry paste
1 tablespoon fish sauce (optional)
1 tablespoon lime juice
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 stalk lemongrass, chopped (use the tender part)
1 bell pepper, sliced
1 cup snap peas (or green beans)
Fresh cilantro, chopped (for garnish)
Salt and pepper to taste
Instructions
Sauté Aromatics
Heat Oil: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
Add Garlic, Ginger, and Lemongrass: Stir in the minced garlic, grated ginger, and chopped lemongrass. Cook for another 1-2 minutes until fragrant.
Cook the Chicken
Add Chicken: Add the chicken pieces to the skillet and cook until browned on all sides, about 5-7 minutes.
Add Curry Paste: Stir in the red curry paste, mixing well to coat the chicken.
Add Coconut Milk and Vegetables
Add Coconut Milk: Pour in the coconut milk and fish sauce (if using). Bring to a simmer.
Add Vegetables: Stir in the sliced bell pepper and snap peas. Simmer for about 10 minutes until the chicken is cooked through and the vegetables are tender.
Final Touches
Add Lime Juice: Stir in lime juice and season with salt and pepper to taste.
Serve
Plate: Serve the coconut curry chicken hot, garnished with fresh cilantro.
Tips and Variations
Add Heat: For extra spice, incorporate sliced chilies or red pepper flakes.
Vegetable Options: Feel free to add other vegetables like spinach or zucchini for added nutrition.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your Coconut Curry Chicken with Lemongrass!