Lemongrass Chicken with Thai Coconut Curry
A magical blend of lemongrass, coconut milk, and chicken that brings the flavors of Southeast Asia into your kitchen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten-Free
Ingredients
Scale
- 2 chicken breasts, sliced
- 1 stalk of lemongrass, finely chopped
- 1 can of coconut milk
- 2 tablespoons of red curry paste
- 1 tablespoon of fish sauce
- 1 tablespoon of sugar
- 1 bell pepper, sliced
- 1 cup of broccoli florets
- Fresh basil leaves for garnish
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- Heat the oil in a large skillet over medium heat.
- Add the chopped lemongrass and sauté until fragrant.
- Add the sliced chicken and cook until browned.
- Stir in the red curry paste and cook for another minute.
- Pour in the coconut milk, fish sauce, and sugar, stirring until combined.
- Add the bell pepper and broccoli and simmer for about 10 minutes.
- Season the dish with salt and pepper to taste.
- Serve hot over cooked rice, garnished with fresh basil leaves.
Notes
Consider pairing with jasmine rice or an Asian-style salad. Leftovers can be stored for up to 3 days in an airtight container.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 24g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 70mg