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Bright & Herby Lemongrass Chicken Green Curry

A fragrant Thai-inspired green curry with tender chicken simmered in creamy coconut milk, infused with lemongrass, herbs, and vibrant spices.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Curry
  • 1 lb chicken breast or thighs cut into bite-size pieces
  • 1 tbsp vegetable oil
  • 2 stalks lemongrass finely chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp green curry paste
  • 1 can coconut milk 14 oz
  • 1 cup chicken broth
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 1 red bell pepper sliced
  • 1 cup snap peas
  • 1 tbsp lime juice
  • 0.5 cup fresh basil leaves
  • 2 tbsp cilantro chopped

Equipment

  • Large skillet or saucepan
  • Knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Heat oil in a large skillet over medium heat.
  2. Add lemongrass, garlic, and ginger and sauté until fragrant.
  3. Stir in green curry paste and cook for 1 minute.
  4. Add chicken pieces and cook until lightly browned.
  5. Pour in coconut milk and chicken broth and stir well.
  6. Add fish sauce and brown sugar and bring to a simmer.
  7. Add bell pepper and snap peas and cook until tender.
  8. Finish with lime juice, basil, and cilantro before serving.

Notes

Serve with jasmine rice and extra lime wedges for the best flavor.