Burmese-Style Chicken Curry with Coconut Milk

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken pieces simmered in a rich, aromatic curry sauce with coconut milk, ginger, and lemongrass, served with steamed rice. This Asian-inspired chicken recipe, ready in about 65 minutes, pairs chicken thighs, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 40 min Serves 4 Asian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.5 lbs chicken thighs dry and season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add chicken and cook until golden brown on both sides, about 5 minutes; remove and set aside.
  3. Step 3: In the same pot, add 1 large onion, 3 minced garlic cloves, 1 tbsp minced ginger, and 2 chopped lemongrass stalks; cook for 4-5 minutes until onion is soft and fragrant.
  4. Step 4: Stir in 2 tbsp Burmese curry powder and cook for 1 minute until aromatic.
  5. Step 5: Return chicken to pot, pour in 1 can coconut milk, 1/2 cup chicken broth, 1 tbsp fish sauce, and 1 tbsp palm sugar; bring to a simmer.
  6. Step 6: Add 1 sliced red bell pepper, reduce heat to low, cover, and simmer for 25-30 minutes until chicken is tender.
  7. Step 7: Stir in 1/4 cup chopped cilantro and serve hot, garnished with 1/4 cup chopped peanuts.

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