Lemongrass Curry Chicken. Chicken and vegetables cooked in a lemongrass curry sauce with coconut milk. Served with rice and naan. Savory, flavorful, and delicious.
I lived in Boston for several years, and it rocked my food world. Before living there, I thought Chinese and Italian were pretty exotic. But living in a place where I was surrounded by so many different types of food, my life was changed. As a prime example, I discovered lemongrass. It has now been over ten years since I first tried it, but it has obviously made an impact on me since I’m writing about it on the internet right now.
I still remember where I first tried lemongrass – a cute little place called Elephant Walk that was near Fenway Park at the time. I was there with some friends for my birthday and ordered their Poulet à la citronnelle (chicken in a lemongrass sauce). No, I didn’t actually remember the exact name, I had to just now look up their menu online. But, as soon as I saw it again, my mouth started watering, even all these years later. I used to order that delicious meal every chance I got …. I would even take study breaks to walk and get it as takeout. It was so tasty.
In any case, it made me fall in love with lemongrass. I now live in an area that doesn’t have a wide variety in terms of produce selection. But a few months ago I was walking through the produce section at my grocery store and saw that we now have lemongrass paste. I was so pumped. I knew I could make that into some delicious sauces. And this recipe gets to showcase that!
The sauce has just a little bit of a kick; enough to give it flavor, but not so much that my kids won’t eat it. Served with a little Naan and Jasmine rice, and you have one fabulous dinner. And to make it even better, it’s super quick and easy to make!
Lemongrass Curry Chicken. Chicken and vegetables cooked in a lemongrass, curry sauce with coconut milk, served with rice and naan. Savory, flavorful, and delicious.
- 1.5 pounds chicken breast sliced into bite sized pieces
- 1 tbsp olive oil
- 2 tbsp fresh ginger grated
- 2 cloves garlic
- 1 onion diced
- 1 can coconut milk
- 1/2 cup reduced sodium chicken broth
- 2 tbsp lime juice
- 1 tbsp lemon juice
- 2.5 tbsp lemongrass paste
- 2 tbsp curry powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- pinch red pepper flakes
- 1 red pepper cut into thin slices
- 2 cups cauliflower cut into bite sized pieces
- 1 cup snap peas
- 2 cups Jasmine rice cooked according to package instructions
- Naan, cilantro, lime juice
Heat olive oil in a large pot over medium-high heat. Add ginger, garlic, and onion. Saute until onion has softened, about 4 minutes.
Add in coconut milk, chicken broth, lime juice, lemon juice, lemongrass paste, curry, salt, pepper, and red pepper. Whisk until well combined.
Stir in chicken. Reduce heat to medium-low and simmer, uncovered, for 20 minutes.
Then, stir in red pepper, cauliflower, and snap peas. Simmer, uncovered, for an additional 20 minutes.
Serve over rice and/or with naan. Top with cilantro and lime juice if desired.
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