Discover the Mouthwatering Aromas of Thai Coconut Lemongrass

Thai Coconut Lemongrass Chicken Curry

Hey there, foodies! Today I’m excited to share with you a comforting and aromatic Thai Coconut Lemongrass Chicken Curry recipe. This dish is perfect for those chilly evenings when you crave something warming and flavorful. The combination of lemongrass, coconut milk, and traditional Thai spices will transport you straight to the bustling streets of Bangkok. Let’s get cooking!

Ingredients:

• 500g chicken breast, thinly sliced
• 2 stalks lemongrass, smashed
• 400ml coconut milk
• 3 tbsp red curry paste
• 4 kaffir lime leaves
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• Handful of Thai basil leaves
• 2 tbsp vegetable oil

Kitchen Tools:

• chef’s knife
• cutting board
• wok
• wooden spoon
• measuring spoons

To start, heat vegetable oil in a wok over medium heat. Add the red curry paste and smashed lemongrass, stirring until fragrant. Then, add the sliced chicken breast and cook until chicken is no longer pink.

Next, pour in the coconut milk and stir well. Add fish sauce, palm sugar, and kaffir lime leaves. Let the curry simmer for about 15-20 minutes until the flavors meld together and the sauce thickens slightly.

Once the curry is done, remove the lemongrass and kaffir lime leaves. Taste and adjust the seasoning if necessary. Finally, stir in the Thai basil leaves for an extra burst of freshness.

This Thai Coconut Lemongrass Chicken Curry serves 4 and weighs approximately 1200g when cooked. Each serving is around 300g with an estimated calorie count of 350 per serving.

One unique tip for this recipe is to add a splash of lime juice right before serving to brighten up the flavors and give the dish a zesty kick.

I hope you give this Thai Coconut Lemongrass Chicken Curry a try and enjoy the depth of flavors it offers. Feel free to customize it with your favorite vegetables or protein. Happy cooking!