Lemongrass Coconut Chicken with Thai Basil and Mango Curry is a delightful Thai dish celebrated for its vibrant flavors and aromatic ingredients. This dish combines the creamy richness of coconut milk with the citrusy zing of lemongrass, creating a harmonious balance that tantalizes the palate. The addition of Thai basil and ripe mango infuses the curry with a sweet and herbal undertone, elevating the taste profile. Chicken, as the protein, absorbs the curry’s flavors beautifully, making each bite succulent and flavorful. This curry is loved for its complexity and depth of taste, offering a bold yet comforting experience that’s perfect for any occasion.
Lemongrass Coconut Chicken Curry
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- Lemongrass – 2 Piece
- Coconut Milk – 400 Ml
- Thai Basil – 1 Cup
- Mango – 1 Piece
- Onion – 1 Piece
- Garlic – 3 Cloves
- Ginger – 1 Tsp
- Red Curry Paste – 2 Tbsp
- Fish Sauce – 2 Tbsp
- Sugar – 1 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
12 Grams
Saturated Fat
70 Mg
Cholesterol
800 Mg
Sodium
22 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
8 Grams
Sugars
25 Grams
Protein
Directions
Step 1
Cut the chicken into bite-sized pieces. Prepare lemongrass by trimming and bruising the stalks.
Step 2
In a large pot, heat oil over medium heat. Add chopped onion, garlic, and ginger. Sauté until fragrant.
Step 3
Add red curry paste and lemongrass. Stir for 2 minutes to release the flavors.
Step 4
Pour in coconut milk and bring to a gentle simmer. Add chicken and cook for 15 minutes.
Step 5
Add diced mango and fish sauce.
Step 6
Stir in sugar and Thai basil.
Step 7
Cook for another 10 minutes until chicken is cooked through. Serve hot with rice.
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