Discover the amazing flavors of lemongrass chicken paired with a rich Thai coconut curry in this ultimate recipe Prepare a culinary delight
Ingredients
Scale
1 lb of boneless, skinless chicken thighs
2 minced lemongrass stalks
1 can (13.5 oz) of coconut milk
2 tablespoons of Thai red curry paste
2 tablespoons of vegetable oil
1 sliced red bell pepper
1 chopped onion
½ cup of chopped fresh basil leaves
1 tablespoon of fish sauce
2 tablespoons of lime juice
Instructions
Gather all ingredients and prepare the chicken and vegetables.
Heat vegetable oil in a skillet over medium heat, sauté onion for 2-3 minutes until translucent, then add minced lemongrass and sauté for an additional minute.
Add chicken to the skillet and cook until golden brown, about 5-7 minutes.
Stir in Thai red curry paste, ensuring chicken is well-coated, and cook to intensify flavors.
Pour in coconut milk, mix well, and bring to a simmer, then add sliced red bell pepper. Cook for another 5-10 minutes until sauce thickens and veggies are tender.
Add fish sauce, lime juice, and fresh basil. Stir to combine and let simmer for another 1-2 minutes. Adjust seasoning as needed.
Serve hot, over jasmine rice or rice noodles.
Notes
This lemongrass chicken with Thai coconut curry recipe offers a vibrant culinary experience, aligning rich flavors with health benefits and quick preparation.
