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A bowl of lemongrass chicken in creamy Thai coconut curry with wilted greens, served over steamed white rice, garnished with sliced red chilies, fresh dill, green onions, and a lime wedge.

Lemongrass Chicken With Thai Coconut Curry

A comforting, highly aromatic one-pan dinner featuring deeply seared chicken thighs simmered in a rich, velvety golden coconut milk broth infused with fresh lemongrass and Thai yellow curry paste, served alongside fluffy jasmine rice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g chicken thighs Boneless, skinless varieties sliced into thin uniform pieces
  • 2 tablespoon fresh lemongrass Tender white interior core finely minced
  • 1 can full-fat coconut milk Standard 14-ounce size establishes our rich velvety baseline broth
  • 2 tablespoon Thai yellow curry paste A premium aromatic blend packed with turmeric and garlic
  • 2 cups steamed jasmine rice Fluffy, warm grains prepared ahead for serving
  • ½ cup minced white onion Sautéed cleanly to build a sweet baseline flavor profile
  • 1 cup chicken broth Low-sodium variety to regulate the pan salinity metrics cleanly
  • 1 whole fresh lime Sliced into wheels to garnish the outer rim of the bowl
  • 2 whole fresh red chilis Sliced thinly into rings for a bold top surface kick

Equipment

  • 1 Large heavy skillet Thick-bottomed pan distributes high heat evenly for a perfect chicken sear
  • 1 wooden mixing spoon Perfect for stirring the aromatics and scraping up the browned pan bits
  • 1 Citrus juicer Extracts the fresh lime juice cleanly without passing seeds into the broth

Method
 

  1. Return the seared chicken thigh chunks into the golden broth mixture, reducing your heat flame to a low setting.
  2. Remove the chicken from the skillet pan temporarily and lower your stove burner flame setting to a medium level.
  3. Add the minced white onions, crushed ginger, and finely minced fresh lemongrass core into the remaining pan juices.
  4. Stir the yellow curry paste firmly into the warm skillet, toasting the powder components for one minute until fragrant.
  5. Pour the low-sodium chicken broth and full-fat coconut milk slowly into the skillet, stirring to dissolve the paste.
  6. Return the seared chicken thigh chunks into the golden broth mixture, reducing your heat flame to a low setting.
  7. Simmer the curry uncovered gently for ten minutes until the chicken is tender and the golden sauce coats a spoon.
  8. Ladle the hot curry alongside warm jasmine rice and decorate with fresh red chilis, dill, and a lime wheel before serving.

Notes

Searing the chicken thighs completely undisturbed for four minutes over high heat is crucial to develop a deeply caramelized restaurant-worthy crust that won't turn soggy in the broth.