Coconut Lemongrass Chicken

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.