Coconut Lemongrass Chicken Curry

This fragrant Thai-inspired curry wraps tender chicken in a creamy coconut milk broth infused with lemongrass, ginger, and lime. It's completely dairy-free by nature and impossibly rich and satisfying. Served over jasmine rice, it's the kind of dinner that makes everyone at the table completely silent with pleasure.

Ingredients

• •600g boneless chicken thighs, cut into chunks
• •1 can (400ml) full-fat coconut milk
• •2 stalks lemongrass, bruised and cut in half
• •1 tablespoon fresh ginger, grated
• •3 cloves garlic, minced
• •2 tablespoons red curry paste
• •1 tablespoon soy sauce or fish sauce
• •Juice of 1 lime
• •2 tablespoons coconut oil or vegetable oil
• •Fresh Thai basil or cilantro, for serving

Instructions

1. 1. Heat the coconut oil in a large skillet or wok over medium-high heat. Add the curry paste, ginger, and garlic, and stir-fry for 1–2 minutes until very fragrant.
2. 2. Add the chicken pieces and toss to coat in the curry paste. Cook for 5 minutes, stirring occasionally, until sealed on all sides.
3. 3. Pour in the coconut milk and add the lemongrass stalks. Stir to combine, then bring to a gentle boil.
4. 4. Reduce the heat to medium-low and simmer for 20–25 minutes until the chicken is fully cooked and the sauce has thickened slightly.
5. 5. Remove the lemongrass stalks. Add the soy sauce and lime juice, taste, and adjust seasoning.
6. 6. Serve over jasmine rice topped with fresh Thai basil or cilantro.