Lemongrass Chicken Curry

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  • 2 tablespoons fish sauce or soy sauce
  • 3 garlic cloves, crushed
  • 1 tablespoon curry powder
  • ½ teaspoon salt
  • 1 ½ teaspoons preferred sweetener
  • 1 ½ pounds boneless skinless chicken breasts or thighs, cut into 1 1/2-inch pieces
  • 1 tablespoon water
  • 3 tablespoons coconut oil
  • 2 fresh lemongrass stalks (tender inner white bulbs only), minced
  • 1 bunch of scallions, thinly sliced
  • 1-3 chilies, seeded and minced (depending on desired level of spice)
  • Cilantro, chopped for garnish


  1. In a bowl, combine the fish sauce, garlic, curry powder, salt, sweetener, and water. Add the chicken pieces and stir to coat.
  2. Heat a wok/skillet over medium high heat. Add the oil. Once oil is hot add the lemongrass, scallions, and chilies and stir-fry until fragrant.
  3. Add the chicken and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the cilantro. Serve with steamed white rice or veggies or Cauliflower Rice.


Serves 3. Per Serving (based on using fish sauce & Lakanto):

Calories: 393.3 |
Total Fat: 19 g |
Total Carbohydrate: 14 g |
Dietary Fiber: 1.9 g |
Protein: 48.4 g


    • Hi Cheri! Katrina used lakanto, a sweetener derived from monk fruit, for this recipe.

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