Coconut-Lemongrass Chicken Curry with Jasmine Rice

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

A fragrant Thai-inspired chicken curry simmered with fresh lemongrass and creamy coconut milk, served alongside fluffy jasmine rice for a comforting meal. This Thai-inspired chicken recipe, ready in about 50 minutes, pairs boneless chicken thighs, coconut milk, lemongrass stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Ingredients

• 1 lb, cut into 1-inch pieces boneless chicken thighs
• 1 can (14 oz) coconut milk
• 2, bruised and chopped lemongrass stalks
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 2 tbsp vegetable oil
• 3 cloves, minced garlic cloves
• 2 small, sliced shallots
• 1/4 cup fresh basil leaves
• 1 1/2 cups, uncooked jasmine rice
• 3 cups water
• for serving lime wedges

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 1/2 cups jasmine rice under cold water until water runs clear. Combine with 3 cups water in a pot, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed. Remove from heat and let it rest covered.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 3 minced garlic cloves and 2 sliced shallots, sauté for 2 minutes until fragrant and translucent.
3. Step 3: Add 2 tbsp red curry paste and 2 bruised, chopped lemongrass stalks to the skillet, stirring for 1 minute until aromatic.
4. Step 4: Add 1 lb boneless chicken thighs cut into 1-inch pieces, stirring to coat with the curry paste. Cook for 5 minutes until chicken is lightly browned.
5. Step 5: Pour in 1 can (14 oz) coconut milk, 1 tbsp fish sauce, and 1 tsp brown sugar. Stir well and bring to a gentle simmer. Cover and cook for 15 minutes until chicken is cooked through and sauce has thickened slightly.
6. Step 6: Remove lemongrass stalks from the curry. Stir in 1/4 cup fresh basil leaves and cook for an additional minute.
7. Step 7: Serve the curry hot over jasmine rice with lime wedges on the side for squeezing over.