I have been on a coconut frenzy lately and can't get enough of it. Coconut curry is usually on our weekly dinner rotation because it is so versatile Pair it with a spicy red Thai curry paste and you can put a tire in the sauce and it would still be finger-licking good.
Ok, so granted this is no new recipe. I mean you can search for coconut curry and probably find a million hits. But..this is our curry. The curry we eat weekly, the curry we modify with whatever we have in hand. Sometimes we sub halibut in place of chicken which is fabulous. The fish cooks slowly in the sauce and we'll serve it with quinoa. Today, we had chicken in the freezer because it was "clean out the fridge" day and added leftover veggies. Honestly, you can add anything and everything you want.
I'll walk through the recipe and share how we made dinner. A few gorgeous aromatics of lemon grass and lime really make the curry pop and add whatever ingredients you have on hand. Easy peasy. Don't you just love easy-peasy 1 pot dinners?
On another note, I wanted to mention a Facebook Group that a few of us have started. It is for "Healthy Whole Food Recipes" where a select group of amazing food bloggers share delicious recipes all in 1 spot! The premise is t
So if you have Facebook, we would love for you to join and be a part of it!
Method:
1) Saute onion, jalapeno in coconut oil until onion begins to soften. About 3 minutes. Then add garlic and lemongrass. Make sure to cut the lemon grass into large chunks and "bruise" it with the back of a knife to open up the fragrance. Toss around in the oil for another minute or so until garlic begins to caramelize.
2) Then add spices (curry powder, garam masala and turmeric), fresh ginger and sugar. Toss to coat.
3) Add cubed chicken and season with salt and pepper. Toss chicken in the other flavors and allow to lightly brown on the outside.
4) Then add your veggies. Mushrooms, peppers and green onion. (Note* I also included sugar snap peas but did not add them until the very end to avoid over cooking). Toss to coat with everything.
5) Add your liquid, coconut milk and 2 cups of stock or water and stir in curry paste. There should be enough liquid to lightly cover everything, so you may need to adjust accordingly. Also add a few dashes of fish sauce and sriracha (optional, for heat).
6) Cover and cook on medium-low until chicken is cooked through. About 20 minutes. When done, add sugar snap peas and lime juice (or strips of zest or sliced thin). You can stir in the snap peas and the hot curry will cook it enough to be tender.
7) Garnish with green onion and lime wedges.
Lemongrass Chicken Coconut Curry
LittleFerraroKitchen.com
Ingredients
- 2 boneless skinless chicken breasts, cut into 1 inch pieces
- ½ onion chopped
- 1 jalapeno chopped (seeded if you want less heat)
- 2 garlic cloves chopped
- 3 stalks of lemon grass cut into large chunks and bruised
- 3 teaspoon Thai red curry paste
- 1 teaspoon curry powder
- ½ teaspoon garam masala
- ½ teaspoon turmeric
- 1 inch piece of ginger peeled and either sliced thin or grated
- 1 Tb sugar
- 2 cups mushrooms I used shitakes, sliced or quartered
- 1 red bell pepper cut into large chunks
- 2 stalks green onion sliced on a diagonal
- 1 can coconut milk
- 2-3 cups of water or stock
- 1 cup sugar snap peas
- Few dashes of fish sauce
- 1 Tb sriracha optional
- Salt and pepper to taste
- 1-2 Tb coconut oil
- Lime wedges for garnish
- 1 green onion sliced for garnish
Instructions
- Saute onion, jalapeno in coconut oil until onion begins to soften. About 3 minutes. Then add garlic and lemongrass. Make sure to cut the lemon grass into large chunks and "bruise" it with the back of a knife to open up the fragrance. Toss around in the oil for another minute or so until garlic begins to caramelize.
- Then add spices (curry powder, garam masala and turmeric), fresh ginger and sugar. Toss to coat.
- Add cubed chicken and season with salt and pepper. Toss chicken in the other flavors and allow to lightly brown on the outside.
- Then add your veggies. Mushrooms, peppers and green onion. (Note* I also included sugar snap peas but did not add them until the very end to avoid over cooking). Toss to coat with everything.
- Add your liquid, coconut milk and 2 cups of stock or water and stir in curry paste. There should be enough liquid to lightly cover everything, so you may need to adjust accordingly. Also add a few dashes of fish sauce and sriracha (optional, for heat).
- Cover and cook on medium-low until chicken is cooked through. About 20 minutes. When done, add sugar snap peas and lime juice (or strips of zest or sliced thin). You can stir in the snap peas and the hot curry will cook it enough to be tender.
- Garnish with green onion and lime wedges.
Skylar says
This is my first Asian recipe we love it. My oldest son did most of the work, Coconut milk and lemon grass, WONDERFUL it's fantastic. I go to Little Ferraro Kitchen for the Mediterranean recipes but thought I should try something different. We are waiting for her latest cookbook that we ordered yesterday. The first cookbook is Wonderful.