Best 5 Coconut Chicken Curry With Turmeric And Lemongrass Recipes
Dive into a culinary journey filled with vibrant flavors and exotic aromas as we explore the art of crafting coconut chicken curry with turmeric and lemongrass. This delectable dish, rooted in the rich traditions of Southeast Asian cuisine, combines the creaminess of coconut milk, the warmth of turmeric, and the refreshing zest of lemongrass to create a symphony of flavors that will tantalize your taste buds. Let us embark on a culinary adventure as we discover the secrets to cooking this aromatic and flavorful curry that will leave you craving for more.
Here are our top 5 tried and tested recipes!
COCONUT CHICKEN CURRY WITH TURMERIC AND LEMONGRASS
This isn't a super-saucy curry; the aromatics will brown and fry in the pan, yielding lots of yummy crisp bits. Serve with steamed rice.
Provided by Chris Morocco
Categories Bon Appétit Chicken Curry Coconut Dinner Braise Spice Cardamom Anise Cinnamon Lemongrass Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 4
Number Of Ingredients 17
Steps:
- Remove 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. Let cool.
- Arrange chicken on a platter and spoon any braising liquid over. Top with cilantro, chives, and toasted coconut.
VIETNAMESE COCONUT LEMONGRASS CHICKEN
Steps:
- Melt the butter in a medium skillet over medium heat. Add the half the onion and all the garlic and cook, stirring frequently, until both begin to soften, about 7 minutes. Add the salt (if using), black pepper, sugar, chopped ginger and chicken. Cook over medium-high heat until the sugar melts and the onion mixture and chicken begin to brown, about 15 minutes.
- Add the remaining onion, the chili peppers, lemon grass, curry powder, soy sauce, fish sauce and coconut milk. Stir, reduce the heat to medium-low, cover, and cook until the chicken is no longer pink at the center, about 10 minutes. Remove the lid and simmer (adjusting the heat if necessary) until the sauce thickens and the chicken is tender, about 10 minutes more.
- Serve warm garnished with coconut shavings if desired. This dish tastes even better the next day!
CHICKEN WITH LEMONGRASS & COCONUT
An unashamedly rich and creamy chicken, coconut and lemongrass Thai dish - which you can make ahead and freeze
Provided by Mary Cadogan
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Tip all the ingredients except the chicken, lime juice and herbs into a pan, bring to a gentle simmer and cook uncovered at a relaxed bubble for 5 minutes.
- Add the chicken, cover and simmer for 15 minutes, until the chicken is tender. Stir in the lime juice, then scatter over the herbs before serving with rice.
Nutrition Facts : Calories 454 calories, Fat 23 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 26 grams protein, Sodium 1.89 milligram of sodium
CHICKEN CURRY WITH POTATOES AND LEMONGRASS
Lemongrass provides a unique flavor and fragrance to the chicken and potatoes in this curry dish. Serve over jasmine rice.
Provided by Brittney Tun
Categories World Cuisine Recipes Asian Indian
Time 1h40m
Yield 3
Number Of Ingredients 15
Steps:
- Combine fish sauce, garam masala, paprika, and turmeric in a bowl. Rub mixture deeply into chicken and let marinate at room temperature for 20 minutes.
- Combine onions, habanero pepper, ginger root, and garlic in a blender and process until smooth.
- Heat oil in a saucepan over medium heat. Add onion mixture, lemongrass, and shrimp paste. Stir and fry for about 8 minutes.
- Pour chicken and marinade into the saucepan. Stir and fry until seared on all sides, about 10 minutes. Add potatoes and salt and stir for about 3 minutes. Add broth, making sure chicken and potatoes are covered; add more liquid if necessary. Bring to a boil and cook, covered, for 20 minutes. Remove lid and cook 10 minutes more.
Nutrition Facts : Calories 618.4 calories, Carbohydrate 48.8 g, Cholesterol 116.1 mg, Fat 29.2 g, Fiber 7.3 g, Protein 40.6 g, SaturatedFat 5.6 g, Sodium 1524.5 mg, Sugar 5.4 g
CAMBODIAN LEMONGRASS CHICKEN CURRY
A gentle curry with strong lemongrass flavor. Goes great over white or brown rice. Don't be frightened off by the cook time, it mostly takes care of itself and needs little attention once you combine the ingredients. Got the recipe from Savory Spice Shop in Santa Rosa, CA
Provided by Da Huz
Categories Curries
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the water, curry powder, lemongrass powder, oil, and fish sauce with a fork to form a paste. Reserve.
- Heat the coconut milk on low heat 5-6 minutes. Add the curry paste.
- Add chicken, then add green beans. Simmer, covered, for about 30 minutes. Stir or shake pan occasionally, but try to make sure chicken stays at the bottom of the mix (green beans are less likely to have salmonella, so their cooking isn't as critical).
- Curry is done when chicken is tender. Serve over rice.
Nutrition Facts : Calories 572.8, Fat 30.2, SaturatedFat 15.5, Cholesterol 72.6, Sodium 814, Carbohydrate 50.5, Fiber 4.5, Sugar 42.3, Protein 27.6
Tips:
- Use fresh coconut milk for the best flavor. You can find it in cans or Tetra Paks in most Asian grocery stores.
- If you don't have lemongrass, you can substitute 1 teaspoon of lemongrass paste or 1/2 teaspoon of dried lemongrass.
- Adjust the amount of curry paste to your liking. For a milder curry, use 2 tablespoons. For a spicier curry, use 3 tablespoons.
- Serve the curry with steamed rice, jasmine rice, or roti bread.
Conclusion:
This coconut chicken curry is a flavorful and easy-to-make dish that is perfect for a quick weeknight meal. The combination of coconut milk, turmeric, and lemongrass creates a rich and creamy sauce that pairs perfectly with the tender chicken. Serve it with steamed rice or your favorite bread for a complete meal.
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