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Lemongrass and Coconut Chicken Curry



Recipe Type


Suitable for Vegetarians



  • 15g Fresh Coriander finely chopped (including the stalks)
  • 1 Tbsp. Sesame Oil
  • 2 x Skinless chicken breast cut into large dice
  • 2 x Shallots finely chopped
  • 2 x Garlic cloves crushed
  • 2cm Ginger peeled and grated
  • 1 Lemongrass stick (white part only) finely chopped
  • 1/2 Red Chilli finely chopped
  • 1 Tsp. Turmeric
  • 1 Can Coconut Milk
  • 1 Tbsp. Fish sauce

Beansprout Salad

  • 50g Beansprouts
  • 1/2 Red Chilli finely chopped
  • Juice from 1 Lime

Cooking Instructions

  1. In a large frying pan or work warm the sesame oil or a medium heat.
  2. Fry the chicken breast for 5-6 minutes until it is golden brown, turning regularly.
  3. Add the diced shallots, garlic, ginger, lemongrass and 1/2 the red chilli.
  4. Cook for 5-6 minutes until soft.
  5. Add the Turmeric and cook the spice for 1 minute.
  6. Add the tin of coconut milk, fish sauce and half the Coriander chopped (including the stalks).
  7. Simmer for 10-12 minutes or until the chicken breast is cooked throughout.

Method for the Beansprout Salad

  1. In a small frying pan heat a small amount of oil over a medium heat.
  2. Add the beansprouts and stir fry for 5-6 minutes until crispy.
  3. In a bowl combine the cooked beansprouts and add the red chilli and squeeze over the lime juice.
  4. Add the chopped coriander and combine all the ingredients.

To Serve

  1. Serve with Curry with Jasmine rice and the Beansprout salad.