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Lemongrass Chicken with Thai Coconut Curry

Sally Thompson
This Lemongrass Chicken with Thai Coconut Curry is a rich, creamy, and flavor-packed dinner that combines juicy marinated chicken with silky coconut curry sauce, fragrant jasmine rice, and fresh Thai basil. It’s the perfect easy dinner recipe for busy weeknights, cozy family meals, or anyone searching for comforting food ideas with bold Thai-inspired flavors. Loaded with fresh lemongrass, garlic, ginger, coconut milk, and red curry paste, this easy recipe delivers restaurant-quality taste right at home. Whether you need quick dinner ideas, meal prep inspiration, or a healthy comfort food option, this creamy coconut curry is satisfying, vibrant, and simple to make.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dinner
Cuisine Thai-Inspired
Servings 4 servings
Calories 520 kcal

Ingredients
  

  • 2 large chicken breasts sliced into strips
  • 2 tablespoons fresh lemongrass finely minced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon coconut oil
  • 2 tablespoons Thai red curry paste
  • 1 can full-fat coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh lime juice
  • 1 bunch asparagus trimmed and cut into pieces
  • 1 cup fresh Thai basil leaves
  • 2 cups cooked jasmine rice
  • 1 fresh Thai chili sliced optional
  • Lime wedges for serving

Instructions
 

  • 1. Trim and finely mince the tender inner part of the lemongrass stalks.
  • 2. In a bowl, combine lemongrass, garlic, ginger, olive oil, salt, and black pepper.
  • 3. Add the sliced chicken and coat well with the marinade. Let it rest for at least 30 minutes.
  • 4. Cook the jasmine rice according to package instructions and keep warm.
  • 5. Heat coconut oil in a large skillet over medium-high heat.
  • 6. Sear the marinated chicken until golden brown and lightly charred on the edges. Remove and set aside.
  • 7. In the same skillet, add the red curry paste and cook for 1 minute until fragrant.
  • 8. Pour in the coconut milk and stir until smooth and creamy.
  • 9. Add fish sauce, brown sugar, and lime juice. Stir well.
  • 10. Add asparagus and simmer for several minutes until tender-crisp.
  • 11. Return the chicken to the skillet and simmer gently until fully cooked and coated in the curry sauce.
  • 12. Stir in the Thai basil right before serving.
  • 13. Serve hot over jasmine rice and garnish with sliced chili and lime wedges if desired.

Notes

Use full-fat coconut milk for the creamiest curry texture and richest flavor.
Do not boil the coconut milk aggressively or the sauce may separate.
Fresh lemongrass provides the best flavor, but frozen lemongrass can work as a substitute.

Nutrition

Serving: 1servingCalories: 520kcalCarbohydrates: 28gProtein: 35gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 10gCholesterol: 95mgSodium: 720mgFiber: 4gSugar: 6g
Keyword chicken curry, coconut milk curry, comfort food, easy dinner recipe, healthy dinner ideas, lemongrass chicken, thai coconut curry, thai curry recipe, weeknight dinner
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