Lemongrass Coconut Chicken Curry
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, halved and sliced
  • 3 cloves garlic, chopped
  • 1 teaspoons freshly ground black pepper
  • 1 tablespoon sugar
  • 1½ tablespoons grated ginger
  • 2 pounds boneless, skinless chicken thighs, cut into strips**
  • 1-2 dried red chili peppers*
  • 2 stalks lemongrass, green tops removed then pale ends cut in half and smashed to release flavor
  • 2 tablespoons curry powder
  • 4 tablespoons tamari (or soy sauce)
  • ½ teaspoon salt, optional
  • coconut cream from one 16oz can of coconut milk
  • 4 cups cooked basmati rice, for serving
Instructions
  1. Heat olive oil in a medium skillet over medium heat.
  2. Add the onion and garlic.
  3. Cook, stirring frequently until the onions begin to caramelize, about 7 minutes.
  4. Add the salt (optional), black pepper, sugar, chopped ginger and chicken.
  5. Cook over medium-high heat until the chicken begins to brown, about 10 minutes.
  6. Add the chili peppers (optional), lemongrass, curry powder, soy sauce and coconut cream (skim the cream from the coconut milk, leaving the clear coconut water).
  7. Stir to combine
  8. Reduce the heat to medium-low and cook until the chicken is cooked through.
  9. Adjust seasoning as needed (salt, spice, thickness)
  10. Discard the chili peppers and lemongrass before serving.
  11. Serve warm with rice
Notes
* If you aren't a fan of spice, leave the red chili pepper out of this recipe
** If making vegan, use one block of pressed tofu
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/lemongrass-coconut-chicken-curry/