Lemongrass Curry

Ingredients

Meat and Veggies
1½ lbs —chicken thighs or breasts
1½ 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