Chicken Stir-Fried with Lemongrass and Chile Recipe

Name: Chicken Stir-Fried with Lemongrass and Chile
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 pounds boneless, skinless chicken thighs, well trimmed and cut into 1-inch chunks; 1/2 teaspoon salt; 1 1/2 teaspoons sugar; 2 1/2 teaspoons Madras curry powder; 2 1/2 teaspoons fish sauce; 2 tablespoons canola or other neutral oil; 1 large shallot, finely chopped (about 1/3 cup); 1 or 2 Thai or serrano chiles, finely chopped; 1 stalk lemongrass, trimmed and finely chopped (about 3 tablespoons); 1 small red bell pepper, seeded and cut into 3/4-inch squares; 1/2 cup coconut milk, canned or freshly made (page 318); 3 or 4 sprigs cilantro, coarsely chopped

Servings: persons

1 1/3 pounds boneless, skinless chicken thighs, well trimmed and cut into 1-inch chunks
1/2 teaspoon salt
1 1/2 teaspoons sugar
2 1/2 teaspoons Madras curry powder
2 1/2 teaspoons fish sauce
2 tablespoons canola or other neutral oil
1 large shallot, finely chopped (about 1/3 cup)
1 or 2 Thai or serrano chiles, finely chopped
1 stalk lemongrass, trimmed and finely chopped (about 3 tablespoons)
1 small red bell pepper, seeded and cut into 3/4-inch squares
1/2 cup coconut milk, canned or freshly made (page 318)
3 or 4 sprigs cilantro, coarsely chopped

1
In a bowl, combine the chicken, salt, sugar, curry powder, and fish sauce and turn several times to coat the chicken evenly.
2
Set aside to marinate at room temperature for at least 15 minutes or for up to 1 hour.
3
In a wok or large skillet, heat the oil over high heat until hot but not smoking.
4
Add the shallot, chiles, and lemongrass and stir-fry for about 1 minute, or until fragrant.
5
Add the chicken mixture and the bell pepper, quickly move them around to coat them with the aromatics, and then let the chicken cook, undisturbed, for about 1 minute, or until nicely seared.
6
Using a spatula, flip the chicken pieces over and cook, undisturbed, for about 1 minute, or until nicely seared on the second side.
7
Add the coconut milk, lower the heat to a simmer, and cook for 6 to 8 minutes, stirring occasionally to ensure even cooking.
8
As the coconut milk reduces, it will simmer vigorously.
9
The chicken is done when the coconut milk is barely visible; it may have even begun to render some of its oil.
10
Transfer to a serving plate, sprinkle with the cilantro, and serve immediately.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/3 pounds boneless, skinless chicken thighs, well trimmed and cut into 1-inch chunks, 1/2 teaspoon salt, 1 1/2 teaspoons sugar, 2 1/2 teaspoons Madras curry powder, and more.

Yes, Chicken Stir-Fried with Lemongrass and Chile falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Stir-Fried with Lemongrass and Chile

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions