Ingredients
1 small Onion
1 stick Lemongrass
4 tsp Thai Curry paste (Red or Green)
4 large Boneless chicken breasts (cubes)
1 tbsp Fish Sauce
1 tsp Brown Sugar
1/2 cup Basil Leaves
1 tsp Coriander
Method
Sources
📖
Recipe1M+
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Recipe1M+
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Convenient lemongrass paste — no bruising needed, instant curry depth
Fresh lemongrass — pound for curry paste, slice for soup
Frozen lemongrass cubes — pop one in curry, soup, stir-fry
Thai galangal paste — tom kha, curry paste, instant aromatic
Frozen galangal — instant aromatic for tom kha, curry paste
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Convenient lemongrass paste — no bruising needed, instant curry depth
Fresh lemongrass — pound for curry paste, slice for soup
Frozen lemongrass cubes — pop one in curry, soup, stir-fry
Thai galangal paste — tom kha, curry paste, instant aromatic
Frozen galangal — instant aromatic for tom kha, curry paste
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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cut onions in slices. thinly cut lemongrass. sautee onion for 4 minutes. add curry paste. cook for a minute while stirring. add chicken and stir until it is coated, and the outsides are cooked. add lemongrass, fish sauce, brown sugar, basil leaves, and coconut milk. (add other veggies) bring to a boil then reduce heat. simmer for 15 minutes, stirring every few minutes. add coriander. serve over rice.