Lemongrass Curry

Ingredients

Meat and Veggies

  • 11⁄2 lbs chicken thighs or breasts
  • 11⁄2 lbs mushrooms
  • 1 bell pepper
  • 1 or 2 poblanos

Curry

  • 3 – 4″ lemongrass
  • 3 garlic cloves
  • 1″ ginger root
  • ~2 cups chicken broth
  • 1 can (15oz) coconut milk
  • 2 tsp fish sauce
  • 2 – 3 tsp sambal

Extra

  • 1 lime
  • Parsley

Method

Prep

  • Wash and slice mushrooms
  • Wash and dice peppers
  • Pat chicken dry and cut into bite-sized pieces
  • Peel garlic
  • Peel and finely mince ginger

Make the curry

  • Heat oil in a large pot
  • Cook the chicken and remove it to a bowl
  • Add mushrooms, cook until dry
  • Add peppers, cook until soft
  • Add lemongrass, garlic, ginger, sauté for a minute
  • Add chicken broth, coconut milk, fish sauce, and sambal
  • Bring to a simmer and cook for 10 minutes
  • Add chicken pieces back in and heat through
  • Discard the lemongrass
  • Finish with lime juice