Coconut Lemongrass Chicken Curry Crostini! Delicious and flavorful Coconut Lemongrass Chicken Curry! Enjoy this with rice or on toasted bread. It’s so good!
Growing up in a Korean-American household always meant traditional American and Korean food, or Asian food with a twist, over the holidays. So, this usually meant the traditional turkey and ham, with some Korean banchan (seasoned Korean vegetables and side dishes) and some kimchi on the table. In our house growing up, there was always a side of kimchi on the table in addition to the cranberries.
This year, because I was hosting Thanksgiving Dinner at my house, we went pretty traditional but then enjoyed a full-on Korean meal for dinner on Friday. I also took the opportunity to test some new recipes on my parents. When it comes to Asian food, this is what they prefer and both of my parents have great palettes and are great cooks. They know their food and know how to cook. This is probably why it was a little nerve racking serving them this Asian inspired Coconut Lemongrass Chicken Curry. You see, when it comes to curry, there’s only one kind in my parents’ eyes.
My dad is always pretty honest with me, telling me I should add a little more of this or that and so my sister and I made this curry twice. In one night. And then I tweaked it a bit a third time.
Third time’s a charm, right?
Well, when it comes to this Coconut Lemongrass Chicken Curry, the third time is a charm. I am quite happy with this recipe. It’s delicious.
Coconut Lemongrass Chicken Curry
You serve this over white or brown rice or as a crostini, on little toasted bread. You can’t go wrong serving it either way, but if you are looking for a great appetizer or something to serve to guests when entertaining this holiday season, you have to give this curry recipe a try. This Coconut Lemongrass Chicken Curry is quite delicious. But watch out. Your guests may be asking for more.
Coconut Lemongrass Chicken Curry
- 1 tablespoon sesame oil
- 1/4 cup shallots chopped finely
- 2 tablespoons garlic minced
- 1 tablespoon ginger minced
- 2 to 3 tablespoons lemongrass* minced
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 2 tablespoons low sodium soy sauce split
- 1 (14 fl. oz.) can coconut milk full fat
- 1 to 2 lbs. chicken breast or cooked rotisserie chicken chopped into chunks
- 1 tablespoon basil finely chopped
- 1 to 2 tablespoons fish sauce to taste
- 1 teaspoon brown sugar
- 1/2 cup frozen peas
- 1/2 cup chickpeas drained and rinsed
- 1/2 head cauliflower chopped into small to medium sized chunks
- Freshly ground pepper to taste
- Cooked white or brown rice or little toasted breads to serve
- Chives or fresh parsley finely diced for garnish
- Using a large non-stick pan or wok over medium-high heat, heat the sesame oil for a minute. Mix together all of the ingredients from the shallots to the cumin. Add ONE tablespoon of soy sauce and continue to mix to make the paste. Mix for about 2 to 3 minutes until everything is well combined.
- Pour in the coconut milk and add the chicken breast stirring to combine. (*If using cooked rotisserie chicken, you can add the chicken at the end when you add the cauliflower.) When the sauce comes to a boil, reduce the heat to medium or medium-low. Cover and simmer for about 3 to 5 more minutes, or until chicken is cooked through and no longer pink.
- Add the Gourmet Garden Basil, 1 tablespoon of fish sauce (taste and add one more tablespoon if needed), brown sugar, peas, chickpeas and cauliflower. Cook for about 3 to 4 minutes, or until the vegetables are softened a bit.
- Lastly, taste and add the last tablespoon of soy sauce and season with some freshly ground pepper. Mix together well. Serve over cooked white or brown rice or on little toasted bread. Sprinkle on fresh parsley for garnish.
Recipe adapted from this Thai Green Curry Chicken recipe on About.com.
- 1 french bread baguette; sliced
- 1-2 tablespoons good quality extra virgin olive oil
- roasted garlic OR Gourmet Garden's Garlic optional, for added flavor
- roasted walnuts chopped (optional, for added garnish and texture)
- fresh parsley for garnish
- Using a large non-stick pan, heat the olive oil over medium-high heat. Add the little bread slices and cook for about 2-3 minutes on each side watching it closely to ensure the bread does not burn.
- When finished, for added flavor, rub on a little roasted garlic or Gourmet Garden's Garlic paste on each toast and top with the Coconut Lemongrass Chicken Curry above. Garnish with fresh parsley and walnuts (if desired). Enjoy!
I really love cooking with fresh herbs. Herbs and spices add so much flavor to a recipe and it’s fun experimenting with different herbs. My only problem is keeping the herbs fresh, so last year I started storing my herbs in a jar of water with a loose plastic baggy over them in the refrigerator. This worked for me but wasn’t the most ideal situation. The jars started taking over the lower half of my refrigerator. Some would get lost behind other things and then I would discover the herbs a week later.
Are fresh herbs hard to come by? Do you struggle with keeping them fresh? Or are you, like most people, strapped for time during the weekdays and need something fresh, but something quick?
At Gourmet Garden, making fresh herbs and spices easy for weekday cooking is their passion. They know that fresh herbs make a big difference to the flavor and quality of a meal. But with all the goings-on during the week it’s hard to find the time to buy or even prepare them.
Their herbs are organically grown on the Sunshine Coast of Australia and are simply washed, chopped, blended and packed into tubes within 24 hours of harvesting, to maintain all their fresh taste and nutrition. These handy herbs in a tube keep their fresh taste for up to 3 months. Discover Gourmet Garden in varieties such as Garlic, Basil, Cilantro and Chili Pepper, in the fresh produce section of your supermarket.
I absolutely loved experimenting with Gourmet Garden’s herb selection. If you’re looking for convenience, freshness and less clean up, these fresh herb tubes are divine! No washing. No chopping. No additional clean up. How can you use the Gourmet Garden herbs in some of your favorite existing recipes? They are used in a one-to-one ratio for fresh herbs and a 2 to 1 ratio for dried herbs. For example, 2 tablespoons of Gourmet Garden Ginger equals 1 tablespoon of dried ginger.
And how do they taste?? Great!! In this dish, my parents didn’t even notice the difference. So, the next time you are shopping at your local grocery store or super market, you need to check these out in the fresh produce section! Or you can visit Gourmet Garden online and sign up for their newsletter and download a coupon!
Get Social with Gourmet Garden!
The Sunday Supper Team is thrilled to be partnering with Gourmet Garden this week and sharing some of our favorite Holiday Entertaining Recipes to help make this season a cinch. The recipes from our contributors are out of this world and all have one thing in common, the use of Gourmet Garden fresh herbs and spices. We all know that fresh herbs make a big difference to the flavor and quality of a dish. This holiday season, we’ve got your covered with easy recipes that will impress your guests! Take a look below:
- Lemongrass Ginger Pancakes for a Holiday Brunch by Daily Dish Recipes
- Buttery Herb Pull-Apart Rolls by girlichef
- Garlic and Herb Crusted Lamb Lollipops by The Girl In The Little Red Kitchen
- Thai Style Grilled Monkfish Appetizer by Soni’s Food
- Green Goddess Dip by Juanita’s Cocina
- Garlic and Herb Pizza Puffs by Alida’s Kitchen
- Herbed Goat Cheese and Sun Dried Tomato on Crostini by Supper for a Steal
- Prosciutto, Gruyere and Basil Pinwheels by That Skinny Chick Can Bake
- Thai-style Mussels by kimchi MOM
- Crispy Prosciutto Garlic Potato Soup by Family Foodie
- Carnita Style Beef by The Foodie Army Wife
- Chicken Cakes with Cilantro Garlic Mayo by The Dinner-Mom
- Coconut Lemongrass Chicken Curry- Two Ways! by Hip Foodie Mom
- Creamy Pasta with Spinach, Chili, and Walnuts by Healthy. Delicious.
- Herb and Garlic Clam Linguini by Noshing With The Nolands
- Quick Winter Marinara by The Messy Baker
- Italian Mac & Cheese Stuffed Peppers by Foxes Love Lemons
- Herb Roasted Pork Tenderloin with Steamed Broccoli by Peanut Butter and Peppers
- Lemongrass Coconut Quick Bread by Magnolia Days
You can Pin these recipes from our Easy Holiday Entertaining Pinterest Board.
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Disclosure: This post is sponsored by Gourmet Garden Herbs & Spices. All opinions expressed here are 100% my own.