Lemongrass-Spiced Burmese Chicken Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant Burmese chicken curry simmered with fresh lemongrass, ginger, and garam masala for a warm, mildly spiced dish. This asian-inspired curry ready in about 40 minutes pairs cut into chunks boneless chicken thighs, finely chopped lemongrass stalks, grated 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Sprinkle in 1/2 tsp turmeric powder, 1/2 tsp chili powder, and season with salt to taste; stir to combine.
  5. 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.
  6. Step 6: Remove from heat and stir in 2 tbsp chopped fresh cilantro before serving with steamed rice or flatbread.

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Frequently asked questions

How long does Lemongrass-Spiced Burmese Chicken Curry take to make?

Total time is about 40 minutes (10 min prep + 30 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 Lemongrass-Spiced Burmese 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 grated fresh ginger from drying out.

Can I substitute ingredients in Lemongrass-Spiced Burmese 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 Lemongrass-Spiced Burmese 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.

What goes well with Lemongrass-Spiced Burmese Chicken Curry?

Asian curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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