Viral Thai Lemongrass Chicken With Coconut Curry

Viral Dinner Fast

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Viral Lemongrass Chicken Thai Coconut Curry

A vibrant, comforting, and ultra-rich Thai chicken curry elevated with minced lemongrass and a velvety coconut broth.

★★★★★ 4.9 / 5 (342 reviews)

Prep Time15 Mins

Cook Time20 Mins

Total Time35 Mins

Ingredients

• – 1 1/2 pounds boneless skinless chicken thighs
• – 2 tablespoons neutral oil
• – 2 tablespoons fresh lemongrass (finely minced)
• – 4 cloves garlic (minced)
• – 1 tablespoon fresh ginger (grated)
• – 3 tablespoons red curry paste
• – 1 14-ounce can full-fat coconut milk
• – 1/2 cup chicken broth
• – 1 tablespoon fish sauce
• – 2 teaspoons brown sugar
• – 1 tablespoon lime juice
• – 3 cups fresh spinach
• – 1 red chili (thinly sliced)
• – 2 tablespoons fresh basil or cilantro (chopped)
• – 3 cups cooked jasmine rice
• – 1/2 teaspoon kosher salt
• – 1/4 teaspoon black pepper

Instructions

1. 1
   Prep the Protein: Use paper towels to blot any moisture from the chicken thighs, then distribute the kosher salt and black pepper evenly across all sides.
2. 2
   Sear the Meat: Bring the neutral oil to temperature in a large skillet over medium-high heat, then brown the seasoned chicken until a beautiful golden crust develops on both sides, requiring roughly 3 to 4 minutes per side. Move the seared thighs to a clean plate.
3. 3
   Sauté the Aromatics: Drop the heat down to medium and introduce the minced lemongrass, minced garlic, and grated ginger into the residual pan drippings. Toss continuously for 30 to 60 seconds until the mixture releases a rich aroma.
4. 4
   Toast the Curry: Incorporate the red curry paste into the pan, stirring it constantly for about 30 seconds to fry the spices and open up their full depth of flavor.
5. 5
   Form the Sauce: Stream in the full-fat coconut milk along with the chicken broth, whisking or stirring steadily to ensure the toasted curry paste dissolves entirely into a smooth liquid base.
6. 6
   Simmer the Blend: Mix in the fish sauce and brown sugar to balance the profiles, then nestle the browned chicken pieces back down into the skillet.
7. 7
   Reduce and Cook: Maintain a gentle simmer for 10 to 12 minutes, allowing the chicken thighs to cook completely through while the surrounding sauce reduces and thickens up slightly.
8. 8
   Incorporate Greens: Toss the fresh spinach leaves directly into the bubbling curry, folding them gently into the liquid just until they wilt down.
9. 9
   Brighten the Flavor: Turn off the flame, squeeze in the fresh lime juice, and sample the curry base to adjust any seasonings to your personal liking.
10. 10
    Garnish and Present: Portion out the warm cooked jasmine rice into bowls, ladle the rich curry over the top, and decorate each serving with the sliced red chili and a sprinkle of chopped fresh basil or cilantro.

Frequently Asked Questions

Can I use chicken breasts instead of chicken thighs for this curry? Yes! You can swap chicken thighs for boneless skinless chicken breasts. Keep in mind that chicken breast dries out more easily, so reduce the simmering time slightly to ensure the meat stays juicy and tender.

What can I use if I can't find fresh lemongrass? If fresh lemongrass stalks aren't accessible, you can substitute them with 1 to 2 tablespoons of store-bought lemongrass paste (commonly found in the produce tube section). Alternatively, a teaspoon of fresh lime zest can add a similar citrus note.

How do I store and reheat leftovers of Lemongrass Chicken Curry? Store your leftover curry in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan on the stove over medium-low heat, adding a splash of chicken broth or water if the sauce thickened up too much in the refrigerator.