Lemongrass-Spiced Burmese Chicken Curry

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

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.

A fragrant Burmese chicken curry simmered with fresh lemongrass, ginger, and garam masala for a warm, mildly spiced dish. This Asian-inspired curry recipe, ready in about 40 minutes, pairs boneless chicken thighs, lemongrass stalks, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Cook: 30 min Serves 4 Asian cuisine 350 cal/serving

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Ingredients

1 lb, cut into chunks boneless chicken thighs
2, finely chopped lemongrass stalks
1 tbsp, grated fresh ginger
1 tsp garam masala
1 medium, finely chopped shallot
3, minced garlic cloves
3 tbsp vegetable oil
1 tbsp fish sauce
1/2 tsp turmeric powder
1/2 tsp chili powder
1 cup water
2 tbsp, chopped fresh cilantro
to taste salt

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Instructions

Step 1: In a food processor, combine 2 finely chopped lemongrass stalks, 1 tbsp grated fresh ginger, 1 tsp garam masala, 1 medium finely chopped shallot, 3 minced garlic cloves, and 3 tbsp vegetable oil; blend into a coarse paste.
Step 2: Heat a large skillet over medium heat and add the spice paste; sauté for 4-5 minutes until fragrant and oil separates from the paste.
Step 3: Add 1 lb boneless chicken thigh chunks to the skillet and stir well to coat with the paste; cook for 6-7 minutes until chicken begins to brown.
Step 4: Sprinkle in 1/2 tsp turmeric powder, 1/2 tsp chili powder, and season with salt to taste; stir to combine.
Step 5: Pour in 1 cup water and 1 tbsp fish sauce; bring to a simmer, then cover and cook for 20 minutes until chicken is tender and sauce thickens slightly.
Step 6: Remove from heat and stir in 2 tbsp chopped fresh cilantro before serving with steamed rice or flatbread.