If you’re craving something cozy, vibrant, and packed with flavor, this lemongrass chicken green curry is about to become your new weeknight favorite. It’s creamy from coconut milk, loaded with colorful vegetables, and infused with bright, herby notes from fresh lemongrass. Best of all? It comes together in just 30 minutes in one pot.
This is a lighter, fresher take on classic curry, with beautiful balance between creamy richness and zesty herbal flavor.
Why You’ll Love This Green Curry
- Ready in just 30 minutes
- Made in one pot for easy cleanup
- Packed with protein and veggies
- Bright, fresh flavor from lemongrass and lime
- Perfect for meal prep
What Makes This Curry Special
While many curries lean heavily on yellow curry powder or red curry paste, this version highlights green curry paste and fresh lemongrass for a more vibrant, herb-forward flavor. Coconut milk adds richness, while lime juice and fresh herbs brighten everything up at the end.
It’s cozy but not heavy — perfect for any season.
Key Ingredients
For the Chicken
Cubed boneless skinless chicken breast is seared first to build flavor before finishing in the curry sauce.
Aromatics & Flavor Boosters
- Fresh lemongrass
- Scallions
- Green curry paste
- Garlic
- Fresh ginger
- Fresh turmeric
These ingredients create layers of depth and warmth.
The Curry Base
- Full-fat coconut milk
- Chicken broth
- Soy sauce
- Fish sauce
- Lime juice
Together they create the perfect sweet-savory-umami balance.
Vegetables
- Sweet potato
- Red bell pepper
- Frozen peas
You can easily swap in snow peas, green beans, cauliflower, zucchini, or spinach.
How to Prepare Lemongrass
Lemongrass may look intimidating, but it’s simple to use:
- Remove the tough outer leaves.
- Cut off the top third and discard.
- Lightly smash the stalk with a rolling pin or heavy object to release flavor.
- Trim the root end and finely mince the tender inner portion.
It adds an incredible citrusy, herbal brightness to the dish.
How to Make Lemongrass Chicken Green Curry
1. Sear the Chicken
Heat oil in a large pot. Season chicken with salt and pepper and cook until golden on all sides. Remove and set aside.
2. Build the Flavor Base
In the same pot, sauté lemongrass and scallions until softened. Stir in curry paste, garlic, ginger, and turmeric. Cook briefly to release the aromatics.
3. Create the Sauce
Whisk in coconut milk, broth, soy sauce, and salt. Add the chicken back in along with sweet potatoes, bell pepper, and peas.
4. Simmer
Bring to a gentle boil, then reduce heat and simmer uncovered for 7–10 minutes until chicken is cooked through and sweet potatoes are tender.
5. Finish
Stir in fish sauce and fresh lime juice. Adjust seasoning to taste.
How to Serve
Ladle the curry over:
- Brown or white rice
- Coconut rice
- Rice noodles
- Quinoa
- Cauliflower rice
Top generously with fresh herbs like cilantro, mint, Thai basil, sliced scallions, and a sprinkle of toasted coconut, peanuts, or cashews for crunch.
Storage & Freezing
Refrigerate in an airtight container for up to 4 days.
Freeze (without rice) for up to 2 months.
Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave until warmed through.
This bright and herby lemongrass chicken green curry is creamy, comforting, and bursting with fresh flavor — a perfect one-pot meal for busy nights when you still want something special.
Bright & Herby Lemongrass Chicken Green Curry
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4
Ingredients
For the Chicken:
- 1 tablespoon coconut oil (or olive/avocado oil)
- 1 pound boneless skinless chicken breast, cubed
- ½ teaspoon kosher salt
- Freshly ground black pepper
For the Curry:
- 1 tablespoon coconut oil
- 2 stalks fresh lemongrass
- 4 scallions, sliced
- 2 tablespoons green curry paste
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon grated fresh turmeric (or 1 teaspoon ground turmeric)
- 1 (15-ounce) can full-fat coconut milk
- ½ cup low-sodium chicken broth (or water)
- 1 tablespoon low-sodium soy sauce
- ½ teaspoon kosher salt (plus more to taste)
- 1 small to medium sweet potato, peeled and cubed
- 1 large red bell pepper, diced
- ¾ cup frozen peas
- 1 tablespoon fish sauce
- Juice of 1 lime
For Serving:
- Cooked rice or rice noodles
- Fresh herbs (cilantro, mint, basil, or Thai basil)
- Sliced scallions
- Optional: toasted coconut flakes or chopped peanuts/cashews
Instructions
- Prepare Lemongrass:
Remove tough outer leaves. Cut off the top third and discard. Lightly smash the stalk to release flavor, trim the root end, and finely mince. - Cook the Chicken:
Heat 1 tablespoon oil in a large pot over medium heat.
Add chicken, season with salt and pepper, and cook until golden on all sides (5–7 minutes).
Remove chicken and set aside (it will finish cooking later). - Build the Flavor Base:
In the same pot, add remaining oil.
Sauté lemongrass and scallions for 3–5 minutes until softened.
Stir in curry paste, garlic, ginger, and turmeric. Cook 30–60 seconds until fragrant. - Add Liquids & Vegetables:
Stir in coconut milk, broth, soy sauce, and salt.
Add chicken back to the pot along with sweet potato, bell pepper, and peas. - Simmer:
Bring to a gentle boil, then reduce heat and simmer uncovered for 7–10 minutes until chicken is cooked through and sweet potatoes are tender. - Finish:
Stir in fish sauce and lime juice. Adjust seasoning if needed. - Serve:
Spoon over rice or noodles. Garnish with fresh herbs, scallions, and toasted coconut or nuts if desired.