Bright & Herby Lemongrass Chicken Green Curry


I’ve got a NEW curry for you today made with a few ingredients that make it extra special and oh-so flavorful. This cozy, nourishing green chicken curry is made with creamy coconut milk, lots of veggies, green curry paste, and one of my fav flavor-boosting ingredients, lemongrass!

If you’ve never cooked with lemongrass before, have no fear. Grab a couple of stalks from Whole Foods or your local grocery store if they have it, and check out my easy, step-by-step guide for prepping it. Lemongrass adds such a vibrant depth of flavor to dishes like this one and truly takes them to the next level.

Did you know that this is my first GREEN curry recipe? I typically opt for yellow curry powder or red curry paste, but I wanted to bring you an easy, comforting green curry filled with bright, herby flavor. Maybe it’s the spring in the air, but I love the balance of the creamy curry with fresh herbs.

Make this beautiful meal in one pot and in just 30 minutes for the ultimate weeknight dinner the whole family will love!

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green chicken curry in a bowl with rice

Everything you’ll need to make this chicken green curry

We’re loading up this green chicken curry with lots of veggies, herbs, and spices for the perfect balance of texture and flavor. Here’s what you’ll need to make it:

  • For the chicken: before adding your cubed chicken to the curry itself, you’ll brown it in your pot with a little coconut oil, salt, and pepper.
  • Herbs, spices & aromatics: this green curry gets its incredible flavor from fresh lemongrass (more on this below!), scallions, green curry paste, garlic, fresh ginger, and fresh turmeric.
  • For the curry broth: you’ll simmer everything together with a can of full-fat coconut milk, low-sodium chicken broth, and low-sodium soy sauce. The ingredients create the perfect sweet and savory flavor.
  • Veggies: we’re cooking up sweet potato, red bell pepper, and frozen peas right in the curry. See below for even more options!
  • Flavor boosters: don’t forget to finish the green curry with a little fish sauce for umami flavor, and lime juice for brightness.
  • To garnish: I love topping this curry with a mix of fresh herbs like mint, cilantro, and Thai basil, plus sliced scallions, and toasted coconut flakes, peanuts, or cashews for crunch. SO GOOD.

chopping lemongrass on a cutting board for green chicken curry

Is this green curry spicy?

This one pot chicken green curry is not spicy. Some green curry paste brands (and homemade green curry pastes) CAN be spicy because of the green chilies used, but the brand I use, Thai Kitchen, is mild.

cooking down aromatics for chicken green curry

Customize your green chicken curry

Yes, you can easily make this healthy green chicken curry your own! Here are some great ways to customize it:

  • Choose your veggies: feel free to mix and match with whatever vegetables you have on hand. Snow peas, green beans, cauliflower, zucchini, or spinach would all be great additions.
  • Keep it gluten free: be sure to use gluten free soy sauce, or swap the soy sauce for Tamari or coconut aminos.
  • Try a new protein: this curry would also be delicious with cooked shrimp!
  • Go vegan or vegetarian: you can also stir in a can of rinsed, drained chickpeas or cubed tofu in place of the chicken! Then simply omit the fish sauce.

ingredients in a pan for healthy chicken green curry

How to prepare lemongrass

Those of us who know and love lemongrass cherish the vibrancy and flavor it adds to dishes. Anyone who’s intimidated by the long, thin stalk shouldn’t be: it’s actually easy to cook with, and this curry is a wonderful, creamy showcase for it. To prep it for cooking:

  1. Remove the outer leaves of the lemongrass, then cut the top third off and discard.
  2. Use a rolling pin or pot to roll or slightly smash the lemongrass to release its fragrance and flavor (similar to smashing a garlic clove).
  3. Cut off the root and discard, then mince the lemongrass.

Try it once and I guarantee you’ll agree that its bright herbal flavor is worth the effort. The lemongrass isn’t necessary to this meal but it does add the most beautiful flavor that will have you coming back from more and more!

one pot chicken green curry with vegetables

Our favorite ways to serve this green curry

As I mentioned, I love topping this curry with fresh herbs, scallions, and toasted coconut flakes or peanuts/cashews. Then, serve it with:

healthy green chicken curry in a bowl with rice

How to store & freeze green chicken curry

  • To store: store this green chicken curry in the refrigerator for up to 4 days in an airtight container.
  • To freeze: be sure to not overcook the vegetables. Let the curry cool completely before transferring to a freezer safe bag or container. Freeze for up to 2 months. I would not recommend freezing the green curry with rice.
  • To reheat: thaw the chicken green curry in the refrigerator. While the curry is thawing, feel free to make rice, noodles, cauliflower rice or quinoa to serve with it. Reheat on the stovetop or in the microwave for 2 minutes until heated through.

the best green chicken curry in a bowl with rice

More one pot meals you’ll love

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I hope you love this lemongrass chicken green curry! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

Ambitious Kitchen

125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day

Bright & Herby Lemongrass Chicken Green Curry

chicken green curry in a bowl with rice

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Serves4 servings

Bright and herby lemongrass chicken green curry filled with beautiful vegetables and packed with protein. This flavorful one pot green chicken curry has a wonderful vibrance from fresh lemongrass and takes just 30 minutes to make for the perfect cozy weeknight meal.


  • For the chicken:
  • 1 tablespoon virgin coconut oil (or sub extra virgin olive oil or avocado oil)
  • 1 pound boneless skinless chicken breast, cubed
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • For the curry:
  • 1 tablespoon virgin coconut oil (or sub extra virgin olive oil or avocado oil)
  • 2 stalks of fresh lemongrass
  • 4 scallions, sliced
  • 2 tablespoons green curry paste (I use Thai Kitchen)
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon grated fresh turmeric (or sub 1 teaspoon ground turmeric)
  • 1 (15-ounce) can full-fat coconut milk
  • ½ cup low-sodium chicken broth (or sub water)
  • 1 tablespoon low-sodium soy sauce, to taste
  • ½ teaspoon kosher salt, plus more as needed
  • 1 small to medium sweet potato, peeled and cut into ½ inch cubes
  • 1 large red bell pepper, diced into ½ inch pieces
  • ¾ cup frozen peas (or sub 1 cups small cauliflower florets or diced zucchini)
  • 1 tablespoon fish sauce
  • Juice of 1 lime
  • Serving and garnish:
  • Cooked brown rice or white rice or cooked rice noodles
  • ½ cup chopped mix of fresh herbs (mint, cilantro, basil, and/or Thai basil)
  • ¼ cup sliced scallions (green part only)
  • Optional: Toasted coconut flakes/chips (or sub peanuts/cashews for crunch!)


  • Prepare the lemongrass: Remove the outer leaves of the lemongrass, then cut the top third off and discard. Use a rolling pin or pot to roll or slightly smash the lemongrass to release its fragrance and flavor (similar to smashing a garlic clove). Cut off the root and discard, then mince the lemongrass. (I’m adding this step as some people may not know how to cut lemongrass.)

  • Cook the chicken: In a large pot, warm the coconut oil over medium heat. Once the oil is hot, add in the cubed chicken, season with salt and pepper and sear on all sides until golden brown, 5 to 7 minutes total. Transfer chicken to a bowl and keep heat in the pot. The chicken will finish cooking in the curry later so do not worry if it isn’t all the way cooked through.

  • In the same pot, add another tablespoon of coconut oil, then the lemongrass and scallions and sauté, stirring frequently, until the scallions begin to soften, 3 to 5 minutes. Stir in the curry paste, garlic, ginger, and turmeric; cook for 30 seconds to 1 minute to release the flavors.

  • Whisk in coconut milk, chicken broth, soy sauce, and salt. Stir well to combine. Add the chicken, sweet potatoes, bell pepper and peas and bring to a gentle boil, then reduce the heat to medium-low and simmer, uncovered and stirring occasionally, until the chicken is fully cooked through and sweet potatoes are tender, about 7 to 10 minutes. Stir in the fish sauce, then taste and add more salt, if necessary. Stir in the lime juice.

  • Garnish and serve: Scoop rice or rice noodles into each bowl, ladle the curry over, and top with LOTS of fresh herbs, scallions, and toasted coconut flakes (or some peanuts). Serve immediately and enjoy!

Recipe Notes

To make gluten-free: use coconut aminos or Tamari instead of soy sauce.
Feel free to mix and match veggies as you see fit: snow peas, green beans or spinach would all be great additions.


Serving: 1serving (based on 4, not including rice or noodles)Calories: 479calCarbohydrates: 23.9gProtein: 31.9gFat: 30.1gSaturated Fat: 23.8gFiber: 3.9gSugar: 5.2g


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