Thai Lemongrass (vegan) Chicken in Red Curry Sauce
Updated: Feb 12
I started growing lemongrass in my garden this year which inspired this dish great for summer, and you can use real chicken if you aren’t vegan but it came out great with plant based protein. If you don’t have lemongrass grated lemon zest works fine also.
1 potato peeled and cubed into small pieces
2 cups broccoli florets
1 cup mushrooms cut in half
1 package vegan chicken strips (meat eaters can use sliced chicken breast)
3 cloves garlic chopped
4 scallions chopped
1 cup coconut milk
2 tbs Thai red curry paste
2 stalks lemongrass peeled and chopped
1” grated ginger
1 red chili pepper chopped or 1/2 tsp chili flakes
First set a small pot and boil the potatoes till fork tender, add the broccoli towards the end so it gets slightly tender drain and set aside. In a large skillet add some neutral oil heat then add the garlic, lemongrass, ginger and chili simmer 2-3 mins then add the mushrooms, broccoli and chicken continue to simmer 3-4 mins, add a pinch of salt then add the coconut milk and red curry paste, incorporate lower heat and simmer a few more minutes then lastly add the chopped scallions cover again to simmer then serve piping hot great served over fragrant jasmine rice.