Coconut Lemongrass Chicken |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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BE WARNED. This is a very spicy dish. You may want to adjust the seasonings accordingly. I repeat, this is a very spicy dish. That said, everyone at my house loved it. The chicken (I used thighs) came about unbelievably melt in your mouth tender. Serve on a bed of rice noodles. Yummy. Ingredients:
2 tablespoons butter |
1 large onion, halved and sliced |
3 cloves garlic, chopped |
1 tablespoon kosher salt (optional) |
2 teaspoons fresh ground black pepper |
1 tablespoon sugar |
1 1/2 tablespoons minced fresh ginger |
3 lbs boneless chicken thighs or 3 lbs boneless chicken breasts, cubed |
1 tablespoon minced fresh hot red chili pepper |
4 stalks lemongrass, green tops removed then pale ends,finely chopped or 2 tablespoons dried lemongrass, soaked in water for 20 minutes,water discarded |
2 tablespoons curry powder |
3 tablespoons soy sauce |
4 tablespoons fish sauce or 4 tablespoons worcestershire sauce |
4 ounces unsweetened coconut milk (not coconut water) |
Directions:
1. Melt butter in a large skillet on medium heat.
2. Add half the onion and all of the garlic and cook, until they both begin to soften, about 7 minutes, stirring frequently.
3. Add salt, pepper, sugar, ginger and chicken.
4. Cook until the sugar melts and chicken begins to brown, approximately 15 minutes.
5. Add the rest of the onion, chile peppers, lemon grass, curry powder, soy sauce, fish sauce (or Worcestershire sauce), and the coconut milk.
6. Stir, lower heat to medium-low and cover.
7. Cook until the chicken is no longer pink in the middle, about 10 minutes.
8. Remove lid and simmer until the sauce thickens and the chicken is tender, about 10 more minutes.
9. Serve warm over a bed of rice noodles, or whatever plain starch you prefer.
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