Dairy Free Lemongrass Chicken Coconut Curry
Rich, fragrant, and deeply satisfying, this lemongrass coconut curry is the kind of weeknight dinner that makes the whole kitchen smell incredible. Two cans of full-fat coconut milk do all the heavy lifting here — creating a silky, luxurious sauce that feels indulgent without a drop of cream or butter in sight. Fresh lemongrass, grated ginger, and garlic bloom in coconut oil before the red curry paste gets toasted until it darkens and smells almost smoky, building layers of flavor that taste like they took hours. Tender chicken thighs simmer right in that sauce alongside sliced red bell pepper, soaking up every bit of the broth while staying juicy and never drying out. A hit of fish sauce adds savory depth, coconut sugar balances the heat, and a squeeze of fresh lime at the end ties everything together with a bright, citrusy finish. Ladled over jasmine rice and scattered with cilantro, it's a complete, crowd-pleasing meal that serves four and comes together entirely in one pan.
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Learn more →Ingredients
4 servings
For the curry
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 2 stalks lemongrass, tough outer layers removed, tender inner stalks finely minced
- 1 tbsp fresh ginger, peeled and finely grated
- 3 cloves garlic, minced
- 1 medium shallot, finely diced
- 2 tbsp red curry paste
- 2 tbsp coconut oil
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 cup chicken broth
- 2 tbsp fish sauce
- 1 tbsp coconut sugar
- 1 red bell pepper, thinly sliced
- 2 tbsp fresh lime juice (from about 1 lime)
- ½ tsp salt, plus more to taste
For serving
- 4 cups cooked jasmine rice, for serving
- ¼ cup fresh cilantro leaves, for serving
- 1 lime, cut into wedges, for serving
- 1 fresh red chili, thinly sliced (optional)
Instructions
- 1
Heat the coconut oil in a large 12-inch skillet or wok over medium heat until shimmering. Add the shallot and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
- 2
Add the lemongrass, ginger, and garlic to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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