Chicken-Coconut Curry

Ingredients

  • 1 small yellow onion
  • 2 lemongrass stalks
  • 2 Tbs. canola oil
  • 1 heaping Tbs. grated fresh ginger
  • 2 garlic cloves, pressed
  • ¼ tsp. ground cumin
  • Serrano chilies, thinly sliced (optional)
  • + 13 more ingredients
    • 1 Tbs. firmly packed light brown sugar
    • 1 can (14.5 fl. oz.) coconut milk
    • ½ cup chicken stock
    • 2 to 3 Tbs. fish sauce, to taste
    • 2 kaffir lime leaves
    • 1 lb. boneless, skinless chicken breasts or thighs, thinly sliced
    • ½ cup firmly packed fresh basil leaves
    • 1 cup thinly sliced white mushrooms
    • 2 Tbs. fresh lime juice
    • Steamed jasmine rice for serving
    • Cilantro sprigs
    • Lime wedges
    • Bean sprouts

Peel and thinly slice the onion. Trim the lemongrass to the white bulb only, then slice it in half lengthwise and crush with the side of the knife. Warm a saucepan over medium-high heat and add the oil. When the oil is hot, add the onion, lemongrass, ginger and garlic, and sauté until the garlic ...

View full recipe at SpringPad

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