Lemongrass Curry Chicken. Chicken and vegetables cooked in a lemongrass curry sauce with coconut milk. Served with rice and naan. Savory, flavorful, and delicious.
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Lemongrass Curry Chicken

Lemongrass Curry Chicken. Chicken and vegetables cooked in a lemongrass, curry sauce with coconut milk, served with rice and naan. Savory, flavorful, and delicious.  
Course: Main Course
Cuisine: Indian
Keyword: Lemongrass Curry Chicken
Servings: 6 servings
Calories: 572kcal


  • 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

For Serving

  • 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.


Serving: 1Serving without naan | Calories: 572kcal | Carbohydrates: 61g | Protein: 32g | Fat: 22g | Saturated Fat: 15g | Cholesterol: 72mg | Sodium: 552mg | Potassium: 932mg | Fiber: 4g | Sugar: 5g | Vitamin A: 855IU | Vitamin C: 59.9mg | Calcium: 65mg | Iron: 3.3mg