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Lemongrass Chicken Curry
This lemongrass chicken curry is the perfect quick and easy weeknight dinner. It's made with warming spices, creamy coconut milk and vibrant veggies. Naturally gluten and dairy free.
Ingredients
- 1 ½ lb chicken thighs
- 1 tbsp extra virgin olive oil
- 1 15 oz can full fat coconut milk
- 2 tbsp minced ginger
- 1 clove garlic, minced
- 1 small red onion, chopped
- 1 head broccoli, cut into florets
- 1 red bell pepper, sliced
- 1 ½ tbsp lemongrass paste
- 1 tsp curry powder
- ½ tsp red pepper flakes
- 1 tsp sea salt
- ½ tsp ground black pepper
To serve
- ½ cup fresh cilantro, chopped
- jasmine rice
- naan
Instructions
- Heat skillet with 1/4 cup of coconut milk. Add the ginger, garlic, and red onion. Cook at a medium high heat until fragrant, about 2 to 3 minutes.
- Add the chicken to the skillet and cook until browned, about 5 to 7 minutes. Next add in the broccoli and red bell pepper and cook for another 3 to 5 minutes, or until the veggies have softened.
- Pour in the rest of the coconut milk then add in lemongrass paste and spices. Stir well and bring to a full boil, then reduce heat to a simmer and cover.
- Cook for about 15 minutes, then uncover and continue cooking for another 8 to 10 minutes, until the curry has thickened. Remove from heat and add salt, to taste.
- Serve over jasmine rice and top with fresh cilantro.
Notes
- Sub chicken thighs for breasts or rotisserie chicken.
- Use full fat coconut milk to get smooth, thick sauce.
- Store for 4-5 days in an airtight container in the refrigerator.
- Feel free to add any veggies you have on hand.
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