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5 from 1 vote

Coconut Lemongrass Chicken Curry

To make this recipe even easier, you can use the bottled herbs (as shown below) and an already cooked rotisserie chicken in place of chicken breast.
*If using a lemongrass stalk: 1 large lemongrass stalk, trimmed and minced (about 3 tablespoons)
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main or Appetizer
Keyword: chicken, chicken curry, coconut lemongrass chicken curry
Servings: 4
Author: Hip Foodie Mom


  • 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.