Lemongrass Curry Chicken

 

Lemongrass Curry Chicken

Ingredients

• 1-2 pounds chicken breast sliced into bite sized pieces
• 1 tbsp olive oil
• 2 tbsp fresh ginger grated
• 2 cloves garlic
• 1 onion diced
• 1 can coconut milk
• 1/2 cup reduced sodium chicken broth
• 2 tbsp lime juice
• 1 tbsp lemon juice
• 2.5 tbsp lemongrass paste
• 2 tbsp curry powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• pinch red pepper flakes
• I added 2 cups shredded brussels sprouts and 1 cup chopped red and yellow peppers
• Serve with:

• 2 cups Jasmine rice 
• Naan, cilantro, lime juice

Instructions

• Heat olive oil in a large pot over medium-high heat. Add ginger, garlic, and onion. Saute until onion has softened, about 4 minutes.
• Add in coconut milk, chicken broth, lime juice, lemon juice, lemongrass paste, curry, salt, pepper, and red pepper. Whisk until well combined.
• Stir in chicken. Reduce heat to medium-low and simmer, uncovered, for 20 minutes.
• Then, stir in red pepper, cauliflower, and snap peas. Simmer, uncovered, for an additional 20 minutes.
• Serve over rice and/or with naan. Top with cilantro and lime juice if desired.