Creamy Lemongrass Chicken Curry
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-inspired indian (dairy-free) ready in about 45 minutes pairs pounds boneless chicken thighs, (13.5 ounces) coconut milk, tablespoons 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.
Ingredients
- 1.5 pounds boneless chicken thighs
- 1 can (13.5 ounces) coconut milk
- 3 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 3 stalks lemongrass
- 1 red bell pepper
- 1 cup bamboo shoots
- 2 tablespoons vegetable oil
- 1/4 cup fresh cilantro
- 2 cups jasmine rice
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Remove from heat, stir in 1/4 cup fresh cilantro (chopped), and serve immediately over 2 cups cooked jasmine rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Lemongrass Chicken Curry take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Lemongrass Chicken Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (13.5 ounces) coconut milk from drying out.
Can I substitute ingredients in Creamy Lemongrass Chicken Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Lemongrass Chicken Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Lemongrass Chicken Curry dairy-free?
Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
