Chicken Curry with Rice
Dive into a tropical symphony with this Lemongrass & Tamarind Chicken Curry, where succulent chicken simmers in a fragrant coconut sauce, laced with zesty tamarind and kaffir lime leaves, served over jasmine rice and adorned with crispy shallots and toasted coconut. A bold, soulful twist on a classic that transports you to a Southeast Asian […]
Chicken Curry with Rice
Dive into a tropical symphony with this Lemongrass & Tamarind Chicken Curry, where succulent chicken simmers in a fragrant coconut sauce, laced with zesty tamarind and kaffir lime leaves, served over jasmine rice and adorned with crispy shallots and toasted coconut. A bold, soulful twist on a classic that transports you to a Southeast Asian spice market.
By Emily Parker
Posted on May 16, 2025 | Last updated on June 1, 2025
Recipe Details
Ingredients
For the Curry
- 500 g boneless chicken thighs, cut into bite-sized pieces
- 400 ml coconut milk (full-fat for richness)
- 1 stalk lemongrass, bruised and chopped into 3-inch pieces
- 4 kaffir lime leaves, lightly torn
- 1 tbsp tamarind paste (or 2 tbsp tamarind juice)
- 1 medium onion, finely sliced
- 2 garlic cloves, minced
- 1-inch piece ginger, grated
- 1 red chili, sliced (adjust for heat preference)
- 2 tbsp red curry paste (preferably homemade or high-quality)
- 1 tbsp fish sauce
- 1 tsp palm sugar (or brown sugar)
- 1 medium sweet potato, cubed (for a subtle sweetness)
- 2 tbsp peanut oil (or vegetable oil)
- Salt, to taste
For the Rice and Garnish
- 200 g jasmine rice
- 1 tbsp salt (for boiling water)
- 1/4 cup crispy shallots (store-bought or homemade)
- 2 tbsp toasted coconut flakes
- Fresh cilantro leaves, for garnish
- Optional: Lime wedges for serving
Preparation Steps
-
Cook the Jasmine Rice:
Rinse jasmine rice under cold water until clear. In a medium pot, bring 400 ml water to a boil with a pinch of salt. Add rice, reduce to a simmer, cover, and cook for 12–15 minutes until fluffy. Set aside, keeping warm.
-
Prep the Curry Base:
Heat peanut oil in a large wok or deep skillet over medium heat. Add onion and sauté for 5 minutes until translucent and golden. Stir in garlic, ginger, and red chili, cooking for 1–2 minutes until aromatic.
-
Build the Flavor:
Add red curry paste and stir-fry for 2 minutes to release its fragrance. Add chicken pieces, coating them in the paste, and cook for 5 minutes until lightly browned.
-
Simmer the Curry:
Pour in coconut milk, then add lemongrass, kaffir lime leaves, tamarind paste, fish sauce, palm sugar, and sweet potato cubes. Stir well, bring to a gentle simmer, and cook for 20–25 minutes, stirring occasionally, until the chicken is tender and the sweet potato is soft. Taste and adjust seasoning with salt or more fish sauce.
-
Prepare the Garnish:
If making crispy shallots, thinly slice 1 shallot and fry in 2 tbsp oil over medium heat until golden and crisp (about 5 minutes). Drain on paper towels. Toast coconut flakes in a dry pan over low heat for 2–3 minutes until golden.
-
Assemble and Serve:
Spoon jasmine rice into bowls, creating a small well in the center. Ladle the fragrant curry over the rice, ensuring each serving gets a piece of lemongrass for aroma (remove before eating). Sprinkle with crispy shallots, toasted coconut flakes, and cilantro leaves. Serve with lime wedges for a zesty kick.
Chef's Tip
- Tamarind Twist: Dilute tamarind paste with a splash of warm water for easier mixing, adding a tangy pop that cuts through the coconut’s richness.
- Lemongrass Love: Smash the lemongrass with the back of a knife to release its citrusy oils, amplifying the curry’s tropical vibe.
- Coconut Crunch: Toast extra coconut flakes and sprinkle them on just before serving for a nutty, beachy texture that surprises the palate.
Nutrition Facts
per serving
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