Bright & Herby Lemongrass Chicken Green Curry

ambitiouskitchen.com

TinaB

subheading: For the chicken:

1 tablespoon virgin coconut oil (or sub extra virgin olive oil or avocado oil)

1 pound boneless skinless chicken breast, cubed

½ teaspoon kosher salt

Freshly ground black pepper

subheading: For the curry:

1 tablespoon virgin coconut oil (or sub extra virgin olive oil or avocado oil)

2 stalks of fresh lemongrass

4 scallions, sliced

2 tablespoons green curry paste (I use Thai Kitchen)

3 garlic cloves, minced

1 tablespoon grated fresh ginger

1 tablespoon grated fresh turmeric (or sub 1 teaspoon ground turmeric)

1 (15-ounce) can full-fat coconut milk

½ cup low-sodium chicken broth (or sub water)

1 tablespoon low-sodium soy sauce, to taste

½ teaspoon kosher salt, plus more as needed

1 small to medium sweet potato, peeled and cut into ½ inch cubes

1 large red bell pepper, diced into ½ inch pieces

¾ cup frozen peas (or sub 1 cups small cauliflower florets or diced zucchini)

1 tablespoon fish sauce

Juice of 1 lime

subheading: Serving and garnish:

Cooked brown rice or white rice or cooked rice noodles

½ cup chopped mix of fresh herbs (mint, cilantro, basil, and/or Thai basil)

¼ cup sliced scallions (green part only)

Optional: Toasted coconut flakes/chips (or sub peanuts/cashews for crunch!)

Directions at ambitiouskitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer