Creamy Lemongrass Chicken Curry

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 developed and reviewed.

Tender chicken simmered in aromatic coconut milk with lemongrass and red curry paste, served over fluffy jasmine rice for an authentic Indian-inspired meal. This Indian recipe (dairy-free), ready in about 45 minutes, pairs boneless chicken thighs, coconut milk, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 20 min Cook: 25 min Serves 4 Indian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add 1.5 pounds boneless chicken thighs (cut into 1-inch cubes) and cook for 5-6 minutes, stirring occasionally, until golden brown on all sides.
  2. Step 2: Stir in 3 tablespoons red curry paste and cook for 1 minute, stirring constantly, until the paste is fragrant and oil begins to separate from the paste.
  3. Step 3: Add 1 can (13.5 ounces) coconut milk, 2 tablespoons fish sauce, 1 tablespoon palm sugar, and 3 stalks lemongrass (tender inner part finely minced) to the pot, and bring to a gentle simmer over medium-low heat.
  4. Step 4: Stir in 1 red bell pepper (thinly sliced) and 1 cup bamboo shoots (sliced), and simmer uncovered for 15-20 minutes, until the chicken is cooked through and the sauce has thickened slightly.
  5. Step 5: Remove from heat, stir in 1/4 cup fresh cilantro (chopped), and serve immediately over 2 cups cooked jasmine rice.

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