Coconut Chicken Curry With Turmeric and Lemongrass
Coconut Chicken Curry With Turmeric and Lemongrass is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Remove tough outer layers from lemongrass.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionRemove tough outer layers from lemongrass.
Finely grate bottom third of 1 stalk and set aside; discard the rest of the stalk.
Trim and discard top third of remaining stalk, then bruise stalk by giving it a few whacks against a cutting board (this helps release the essential oils).
Tie it in a loose knot; set aside.
Pulse reserved grated lemongrass with shallot, garlic, ginger, red pepper flakes, turmeric, and 2 Tbsp. water in a food processor, adding a splash or two of water if needed, until a paste forms.
Heat oil in a large skillet over medium.
Season chicken with salt and pepper and cook, skin side down, until skin is lightly browned and crisp, 8–10 minutes.
Transfer to a plate.
Cook spice paste in same skillet, stirring, until very fragrant, about 5 minutes (it will begin to darken slightly as the water evaporates and the paste begins to fry in the fat left behind).
Add kaffir lime leaves (if using), cinnamon, cardamom, star anise, coconut milk, coconut sugar, and reserved knotted lemongrass to skillet.
Bring to a simmer, add chicken, and cook, turning pieces occasionally and scraping bottom of skillet often, until chicken is falling-apart tender and coconut milk has broken (the fat will separate from the liquid and start to brown the chicken and other aromatics), about 1 1/2 hours.
Toast shredded coconut in a dry small skillet over medium heat, tossing occasionally, until golden brown, about 5 minutes.
Arrange chicken on a platter and spoon any braising liquid over.
Top with cilantro, chives, and toasted coconut.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.