A flavorful weeknight dinner served with black rice and veggies, enjoy this one-pot Lemongrass Curry Coconut Chicken Thighs recipe!

Friends, enjoy this One Pot Lemongrass Curry Coconut Chicken Thighs for dinner tonight! Or, you may love our One Pan Barbecue Sauce Chicken Thighs, Best Grilled Chicken Thighs or my friend Heidi’s 20-minute Chicken Picata recipe!

Lemongrass Curry Coconut Chicken Thighs

Better yet, invite a few friends over to enjoy it with you! We’re loving our new fixer upper and finally making it a little more cozy. Starting with the entry way … (check out the cute Whoodle and the new rug!)

Curry Coconut Chicken Thighs

Lemongrass Curry Coconut Chicken Thighs is a healthy, quick, flavorful recipe to make for weeknight dinners!

The lime, lemongrass, and curry flavors bring a fresh and warm flavor to the chicken. A cozy meal, indeed!

Le Creuset Signature Cast Iron Round Skillet

Made in our favorite Le Creuset Signature Cast Iron Round Skillet: 10-1/4 inches, buy it in the FLAME (orange) color.

Here is the Amazon affiliate link >> BUY HERE. We have used Le Creuset products for years in our kitchen. Nothing but the best!

nuLOOM Claudia Diamond Area Rug

So happy to find this nuLOOM Claudia Diamond Area rug on Amazon, a (4 x 6) GREAT QUALITY rug in the Ivory Multicolor.

Even though it’s gray, the color scheme on Amazon is a little tricky.

For the GRAY tassels (which mataches our Cheating Heart Benajamin Moore dark gray accent paint so well) – make sure you buy the IVORY MULTICOLOR. Amazon link >> HERE.

Sadly, the cute Whoodle is not for sale!

I can tell the quality is really going to hold up well (for the price) in this high traffic area!

How do I use lemongrass in my curry?

To use lemongrass in marinades, stir-fries, salads, spice rubs, and curry pastes, trim the top and base of the stalks—you want to use only the bottom 4 inches or so. Then peel off any dry or tough outer layers before finely chopping or mincing.

What part of lemongrass do you use?

To use fresh lemongrass in your cooking, always cut off the lower bulb and remove tough outer leaves. The main stalk (the yellow section) is what is used in Thai cooking.

Ingredients for Lemongrass Curry Chicken

Fresh ginger, garlic, and lemongrass
Turmeric powder, Garam Masala, cinnamon, and cayenne
Coconut milk
Lime juice
Coconut or brown sugar
Kosher salt
2 Tbsp avocado or canola oil
Skinless, boneless chicken thighs\

What to serve with lemongrass chicken

  • Cilantro leaves
  • Seared or roasted vegetables
  • Lime wedges
  • Crispy shallots
  • Rice

How to bake frozen bread

How easy is winter hosting? Easy! Make a one-pot meal, serve a salad, and pop a loaf of frozen or defrosted bread in the oven.

Did you know you can bake a loaf of frozen bread? Try cooking it at around 400 degrees for 20-25 minutes.

Or, if you pick up a loaf from the grocery store (like a round loaf), then cook heat? it for about 10-15 minutes.

A baguette, of course, would only take 8-12 minutes, depending on the size.


If you invite people over, choose to do it your way. Whatever that may be.

Serve it buffet style, or set a simple table!

You can choose to be joyful and generous when hosting. Not comparing yourself to others, but creating your own style.

Hosting for me is spiritual

Hosting for me is spiritual, joyous, and even festive, when I’m connected with the reason why I’m hosting. I’m never doing it for me, even though I enjoy it. I’m bringing people together because our world needs more of it. We need each other. We need to sit and listen and laugh and enjoy one another.

Don’t try to do it perfectly, Friends.

Just do a job well-done!

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Lemongrass Curry Coconut Chicken Thighs

Ingredients

  • 1 3 inch piece fresh ginger, peeled
  • 3 garlic cloves, minced (or paste)
  • 2 Tbsp lemongrass paste, or fresh and finely chopped
  • 1/2 Tbsp turmeric powder
  • 1 Tbsp Garam Masala
  • 1 tsp cinnamon
  • 1 15 oz can coconut milk
  • 1 Tbsp chili oil OR 1 Tbsp olive oil mixed with 1 tsp cayenne
  • ¼ cup fresh lime juice
  • 2 Tbsp coconut or brown sugar
  • 1 Tbsp kosher salt
  • 2 Tbsp avocado or canola oil, plus some for searing
  • 2 1/2 lbs skinless boneless chicken thighs

For serving

  • ½ cup cilantro leaves
  • Seared vegetables
  • Lime wedges
  • Crispy shallots
  • Rice

Instructions

  • Finely grate or mince ginger, lemongrass, and garlic into a medium bowl. Add coconut milk, chili oil (or cayenne mixture), lime juice, brown or coconut sugar, salt, and 2 Tbsp avocado oil; whisk to combine. Add chicken and toss to coat. Let chicken marinate at least an hour at room temperature or overnight in the refrigerator. The coconut milk will harden, but it will melt when heated again.
  • In a large skillet over high heat, pour in oil for searing—enough to almost coat the bottom. Remove chicken from marinade, and scrape any excess off. Sear the chicken thighs for 2 minutes each side, then pour in the remaining marinade and bring to a boil. After liquid boils, reduce heat to medium-low and simmer the chicken thighs for 25 minutes.
  • The liquid will reduce in volume and become thicker; use it to top your rice and vegetables. Enjoy!
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