Tassel Ridge Coconut Curried Chicken with Lemongrass


  • 2 stalks lemongrass
  • 1 large shallot chopped
  • 4 cloves garlic
  • 1 2- inch piece ginger peeled and thinly sliced
  • 1 tsp crushed red pepper flakes
  • 1 tsp ground turmeric
  • 2 Tbsp water
  • 1 Tbsp vegetable oil
  • 8 4- oz boneless skinless chicken breasts
  • salt
  • freshly ground pepper
  • 1 3- inch cinnamon stick
  • 4 cardamom pods cracked
  • 2 star anise pods
  • 1 15- ounce can unsweetened coconut milk
  • 1 tsp light brown sugar
  • ¼ cup unsweetened shredded coconut
  • chopped cilantro and chopped chives for serving


  1. Remove tough outer layers from lemongrass. Finely grate bottom third of 1 stalk. Set aside. Discard rest of stalk. Trim and discard top third of remaining stalk. Bruise stalk, to help release oils, by whacking it a few times against a cutting board. Tie stalk in loose knot. Set aside. Place grated lemongrass, shallot, garlic, ginger, red pepper flakes, turmeric, and water in food processor. Process, adding a bit more water if necessary, until paste forms. Heat oil in large skillet over medium heat. Season chicken with salt and pepper. Add to skillet. Cook, turning once, until lightly browned on each side, 8 to 10 minutes. Transfer to plate. Set aside. Cook spice paste in same skillet, stirring, until fragrant, about 5 minutes (paste will begin to darken as it begins to fry). Add cinnamon, cardamom, star anise, coconut milk, sugar, and knotted lemongrass to skillet. Bring to simmer. Add chicken, turning pieces occasionally and scraping bottom of skillet often, until chicken is cooked through and coconut milk has broken (fat will separate from liquid and start to brown chicken further), about 60 to 90 minutes. Meanwhile, toast coconut in dry small skillet over medium heat, tossing occasionally, until golden brown, about 5 minutes. Cool. Arrange chicken on platter. Spoon any cooking liquid over chicken. Top with coconut, cilantro, and chives. Serves 4–6.

Recipe Notes

Wine Recommendation—Tassel Ridge Iowa White Blossom

Our Coconut Curried Chicken with Lemongrass recipe has light flavors that are best complemented with a fruity, dry white wine with moderate acid. Iowa White Blossom is a dry, white wine that offers aromas of tropical fruits, including pineapple, and citrus. Pineapple, nectarine, and white peach dominate the palate, and the finish hints of green apple. Made entirely from Edelweiss grapes grown in Mahaska County, Iowa, Iowa White Blossom complements well-seasoned chicken dishes like this one. — Bob Wersen, Owner, Tassel Ridge Winery