Name: Phuket Chicken with Lemongrass Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4 with rice as part of a multi-course meal
Cuisine: Thai
Ingredients: 3 tablespoons finely chopped fresh coriander leaves (cilantro); Crushed roasted peanuts; 10 oz (330 g) skinless, boneless chicken thigh, cut into cubes; ½ cup (125 ml) Basic Chicken Stock or store-bought; 1 cup (250 ml) coconut milk; 1½ tablespoons fish sauce (nam pla); 1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced; ½ teaspoon palm or brown sugar; 1 teaspoon freshly ground black pepper; 2 tablespoons high-heat cooking oil, divided; 4 tablespoons minced lemongrass; 1 tablespoon finely chopped shallots; 2 cloves garlic, minced; 1 teaspoon green curry paste

Preparation info

Serves
4
with rice as part of a multi-course meal

Difficulty
Easy
Ready in
25 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

I remember strolling the sandy shores of Patong Beach in Phuket on our honeymoon and coming across a quaint beachside café that served the most delicious green curry lemongrass chicken dish, a culinary memory that inspires this recipe. Although curry originated in central Thailand it is used throughout the country. Green curry paste is made with green chilies and is similar in heat to thick red curry paste.

Ingredients

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Ingredients

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