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Lemongrass Coconut Chicken Curry

Lemongrass Coconut Chicken Curry

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion halved and sliced
  • 3 cloves garlic chopped
  • 1 teaspoons freshly ground black pepper
  • 1 tablespoon sugar
  • 1 1/2 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
  • 1/2 teaspoon salt optional
  • coconut cream from one 16oz can of coconut milk
  • 4 cups cooked basmati rice for serving

Method
 

  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