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Cozy Lemongrass Chicken Thai Coconut Curry

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A comforting and flavorful Thai coconut curry featuring tender chicken thighs infused with fresh lemongrass and creamy coconut milk. Perfect for cozy weeknight dinners with a balance of citrus, spice, and rich creaminess.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
  • 2 lemongrass stalks, finely minced or bruised (or 1 tbsp lemongrass paste)
  • 1 can (13.5 oz) full-fat coconut milk
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1–2 red Thai chilies, sliced
  • 2 tbsp fish sauce (or soy sauce for vegetarian/vegan)
  • 1 tbsp brown sugar
  • Juice of 1 lime
  • 1 medium onion, thinly sliced
  • Fresh cilantro or Thai basil for garnish
  • 2 tbsp vegetable oil or coconut oil
  • Optional vegetables: bell peppers, snap peas, carrots

Instructions

  1. Prep your ingredients: rinse and pat dry chicken thighs, cut into bite-sized pieces. Finely mince or bruise lemongrass stalks. Slice onion thinly, mince garlic and ginger, and slice red chili.
  2. Heat oil in a large sauté pan or wok over medium-high heat. Add chicken pieces in a single layer and sear undisturbed for 3-4 minutes until golden. Stir and cook another 2 minutes until mostly cooked through. Remove chicken and set aside.
  3. In the same pan, add more oil if needed. Sauté onion, garlic, ginger, lemongrass, and red chili for 2-3 minutes until fragrant and onions soften, avoiding burnt garlic.
  4. Pour in coconut milk, stir in fish sauce and brown sugar. Bring to a gentle simmer for about 5 minutes, stirring occasionally. Taste and adjust seasoning.
  5. Return chicken and optional vegetables to the pan. Reduce heat to medium-low and simmer for 8-10 minutes until chicken is tender and cooked through (165°F internal temperature) and vegetables are tender-crisp.
  6. Stir in fresh lime juice just before serving. Adjust seasoning with extra fish sauce or sugar if desired.
  7. Garnish with chopped cilantro or Thai basil. Serve hot over steamed jasmine rice or alongside a fresh salad.

Notes

If curry is too thick, add warm water or chicken broth to loosen. If too thin, simmer uncovered a few minutes longer. Bruising or finely mincing lemongrass releases essential oils for best flavor. Avoid burning garlic to maintain delicate balance. Adjust spice level by varying red chili amount. Leftovers keep well refrigerated for 3 days and freeze nicely. Reheat gently with splash of water to maintain sauce texture.

Nutrition

Keywords: lemongrass chicken, Thai coconut curry, easy curry recipe, weeknight dinner, cozy curry, chicken curry, coconut milk curry

Find it online: https://chloeplate.com/cozy-lemongrass-chicken-thai-coconut-curry-recipe-easy-and-best/