Coconut Curry Chicken with Lemongrass

Ingredients (Serves 4):

For the Chicken:

4 boneless, skinless chicken breasts or thighs

1 tablespoon olive oil or coconut oil

Salt and freshly ground black pepper, to taste

1 teaspoon garlic powder

1 teaspoon ground turmeric

1 teaspoon ground cumin

1/2 teaspoon paprika (optional, for a smoky flavor)

For the Sauce:

1 tablespoon olive oil or coconut oil

1 small onion, chopped

2 cloves garlic, minced

1-inch piece fresh ginger, minced or grated

1 stalk lemongrass, trimmed, outer layers removed, and chopped (or 1 tablespoon lemongrass paste)

1 can (13.5 oz) full-fat coconut milk

1 cup chicken broth (or vegetable broth)

2 tablespoons red curry paste (or to taste)

1 tablespoon brown sugar or honey (optional, for sweetness)

1 tablespoon soy sauce or tamari (for gluten-free option)

Juice and zest of 1 lime

Fresh cilantro or basil, chopped (for garnish)

For Garnish (optional):

Lime wedges

Fresh cilantro or basil

Instructions:

Prepare the Chicken:

Season the chicken breasts or thighs with salt, pepper, garlic powder, turmeric, cumin, and paprika (if using).

Heat 1 tablespoon of olive oil or coconut oil in a large skillet or pan over medium-high heat.

Cook the chicken for 6-7 minutes per side, or until browned and cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken from the skillet and set aside to rest.

Prepare the Curry Sauce:

In the same skillet, add 1 tablespoon of olive oil or coconut oil over medium heat.

Add the chopped onion, garlic, and ginger. Sauté for 3-4 minutes, until the onion softens and becomes fragrant.

Add the lemongrass and sauté for another 1-2 minutes. If you’re using lemongrass paste, add it now.

Stir in the red curry paste and cook for 1-2 minutes, allowing the flavors to bloom.

Add the Liquids and Simmer:

Pour in the coconut milk and chicken broth, stirring to combine. Add the brown sugar or honey, and soy sauce or tamari. Bring the mixture to a simmer, then reduce the heat to low and let it simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Finish the Dish:

Slice the cooked chicken into strips or bite-sized pieces and return it to the pan with the curry sauce. Stir to coat the chicken with the sauce and let it simmer for an additional 5-7 minutes, ensuring the chicken is heated through.

Stir in the lime juice and zest for a fresh, zesty flavor.

Serve:

Plate the chicken and pour the coconut curry sauce over the top.

Garnish with freshly chopped cilantro or basil, and serve with lime wedges on the side for extra brightness.

Tips:

For added vegetables, toss in some sliced bell peppers, zucchini, or spinach in the sauce during the simmering process.

Serve with steamed jasmine rice, quinoa, or noodles to complete the meal.

For a richer flavor, add a tablespoon of peanut butter to the sauce, which also adds creaminess.

Enjoy this Coconut Curry Chicken with Lemongrass for a fragrant, creamy, and flavorful dish with a perfect balance of savory, sweet, and zesty notes. The combination of coconut milk, curry paste, and lemongrass creates a rich, comforting sauce that pairs beautifully with tender chicken!