Coconut Curry Chicken with Lemongrass

Servings: 4 people

Ingredients:

1.5 lbs (680 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

2 tablespoons coconut oil (or vegetable oil)

1 small onion, chopped

3 cloves garlic, minced

1-inch piece fresh ginger, grated

1 stalk lemongrass, trimmed and minced (or 1 tablespoon lemongrass paste)

2 tablespoons red curry paste (adjust for heat preference)

1 can (400 ml) coconut milk

1 cup chicken broth

1 tablespoon fish sauce (or soy sauce for a vegetarian option)

1 tablespoon lime juice (about 1 lime)

1 red bell pepper, sliced

1 cup snap peas or green beans

Fresh cilantro, chopped (for garnish)

Lime wedges, for serving

Instructions:

Sautéing the Aromatics:

Heat the oil: In a large skillet or pot, heat the coconut oil over medium heat.

Sauté onion and garlic: Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic, grated ginger, and minced lemongrass, cooking for another 1-2 minutes until fragrant.

Adding the Curry Paste:

Add curry paste: Stir in the red curry paste and cook for another 1-2 minutes to enhance the flavors.

Building the Sauce:

Pour in liquids: Add the coconut milk and chicken broth, stirring well to combine. Bring the mixture to a gentle simmer.

Add chicken: Gently add the chicken pieces to the skillet, cooking for about 10-15 minutes, or until the chicken is cooked through and tender.

Adding Vegetables:

Add bell pepper and snap peas: Stir in the sliced red bell pepper and snap peas (or green beans), cooking for an additional 3-5 minutes until the vegetables are tender-crisp.

Season: Stir in the fish sauce and lime juice, adjusting seasoning with salt and black pepper as needed.

Serving:

Plate the dish: Serve the coconut curry chicken hot, garnished with fresh cilantro and lime wedges on the side.

Suggestions:

This dish is delicious served over jasmine rice or with naan bread to soak up the flavorful sauce. You can also customize it by adding other vegetables like zucchini, carrots, or spinach for extra nutrition. Enjoy!