Thai-Style Coconut Lemongrass Chicken and Shrimp

I LOVE thai curry. Like a total love affair where I dream about eating it. Where I NEED to eat it. Where I WANT it!


I even bought cans of coconut milk so I could make it myself. But, then, true to me, I forgot to buy any of the other ingredients. Every time I went to the store (because I’m me.) And so, the coconut milk languished . Until my sister, who is staying with me while her house is being renovated, said, ‘I’ve got a bag of shrimp in the fridge. Let’s cook it.


YES! It was finally time.


I  googled thai chicken curry. And lemongrass thai curry. And lemongrass coconut chicken shrimp. I got 900 billion variations, from Latin-American to Thai to Indian, soups, stews, and grills. The recipes either had ingredients that I couldn’t get on the spot (Kaffir leaves, a variety of thai pastes, chilis, or thai basil), they were complicated or they had ingredients I didn’t want to use (like shrimp paste).


And so, I made my own up.  I call it  ‘thai-style’ because I left out so many traditional ingredients. But, nobody missed them, and I can tell you that this recipe will be in our permanent rotation.  Plus, since I used light coconut milk, lean chicken and shrimp, and brown rice, it certainly qualifies as an extremely healthy family meal.


Thai-Style Coconut Lemongrass Chicken and Shrimp.jpg

Thai-Style Coconut Lemongrass Chicken and Shrimp


This is what the dish looked like after supper. Speaks for itself. ALL GONE.


Empty Thai curry bowl.jpg


Thai-Style Coconut Lemongrass Chicken and Shrimp


What you’ll need:


1 lb or shelled, deveined raw shrimp

3 chicken breasts, cut into bite size chunks

1 large onion, cut into chunks

1 small eggplant, cut into a 2 inch dice

1 large bell pepper, cut into bite sized chunks

2 cups of snow peas

Juice of one lime

3 stalks of fresh lemongrass, finely chopped (watch this video to see how to prepare lemongrass)

2 large cloves of garlic, minced

10-12 large basil leaves (thai basil if you can get), shredded

1 can of light coconut milk

Salt & pepper

Garlic Chili Pepper Sauce to taste

Vegetable oil for stir-frying


2 cups raw, prepared brown basmati or jasmine rice (it would be very delicious to make coconut rice by replacing 14 oz of the water with a can of coconut milk)


What You’ll Do:


Cook the rice according to package directions, ensuring that you salt it adequately (or make the coconut rice as above).


Heat a very large deep skillet, and add 1 tbsp of vegetable oil. Add the onion, and cook until glistening, about 2 minutes. Add the eggplant, and stir. Add about 2 tbsp of water, stir, and cover for about 4 minutes, stirring occasionally, until the eggplant begins to soften. Add the rest of the vegetables, and cook for about 1 or 2 minutes, until they are still crisp. Reserve the cooked vegetables in a bowl


Add another tablespoon of oil to the pan and add the chicken, season it with salt and pepper, and cook until it’s half done. Add the shrimp to the pan and stir. Season again with salt & pepper, and juice the lime over the pan. When the most of the shrimp are pink and the chicken is brown and almost cooked, add the garlic and lemongrass. Stir to combine, and cook about 1 minute until fragrant. Pour in the can of coconut milk, and stir in the shredded basil and the garlic pepper sauce to taste (I did about 2 teaspoons).


Bring the mixture back to the boil, and let cook for a few minutes so all the flavours can combine. It will smell INCREDIBLE.



Lemongrass Coconut Chicken and Shrimp.jpg

Lemongrass Coconut Chicken and Shrimp


Serve over rice. Makes about 4 very generous servings, or six not as generous servings. (Put it this way, if I’d made double, we would have eaten it.)




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