Coconut And Lemongrass Chicken Curry
This Coconut and Lemongrass Chicken Curry is a delicious and aromatic dish that originates from Christmas Island Cuisine. The combination of coconut milk, lemongrass, and spices creates a flavorful and comforting curry that is perfect for any occasion.
Ingredients
- 1.5 lbs chicken thighs, cut into chunks
- 1 can (14 oz) coconut milk
- 2 stalks lemongrass, smashed
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 red chili, sliced
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat some oil over medium heat. Add the sliced onion, minced garlic, and sliced red chili. Cook until the onion is soft and translucent.
- Add the curry powder, turmeric, ground coriander, and ground cumin to the pot. Stir well to coat the onions and garlic with the spices.
- Add the chicken chunks to the pot and cook until they are browned on all sides.
- Pour in the coconut milk and add the smashed lemongrass. Stir to combine all the ingredients.
- Season the curry with fish sauce, brown sugar, and salt. Simmer for 30-40 minutes until the chicken is cooked through and the flavors have melded together.
- Remove the lemongrass stalks and discard. Serve the curry over steamed rice and garnish with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serving suggestions: Enjoy the Coconut and Lemongrass Chicken Curry with steamed jasmine rice and a side of fresh cucumber salad.
Tips & tricks
Tips: For a spicier curry, add more red chili or a dash of chili flakes. Adjust the seasoning according to your taste preferences.
Cost
$15