Lemongrass Coconut Chicken Curry

Serves: 4
Ready In: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes


  • 2 tbsp olive oil
  • 1 large onion
  • 3 cloves garlic
  • 1 tspfreshly ground black pepper
  • 1 tbsp sugar
  • 1½ tbsp grated ginger
  • 2 lbs boneless, skinless chicken thighs
  • 2 stalks lemongrass
  • 2 tbsp curry powder
  • 4 tbsp soy sauce
  • ½ tsp salt
  • 16oz can of coconut milk
  • 4 cups cooked basmati rice


  1. Heat olive oil in a medium skillet over medium heat.
  2. Slice the onion and chop the garlic. Add to the skillet.
  3. Cook, stirring frequently until the onions begin to caramelize, about 7 minutes.
  4. Cut the chicken thighs into strips.
  5. Add the salt, black pepper, sugar, ginger and chicken to the skillet.
  6. Cook over medium-high heat until the chicken begins to brown, about 10 minutes.
  7. Add the lemongrass, curry powder, soy sauce and coconut cream (skim the cream from the coconut milk, leaving the clear coconut water).
  8. Stir to combine
  9. Reduce the heat to medium-low and cook until the chicken is cooked through.
  10. Discard the lemongrass before serving.
  11. Serve warm with rice

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