Lemongrass Chicken Curry (Edit recipe)

This recipe is the perfect way to warm up on a cold winter night, bringing rich flavors in a hearty curry. If you've never had chicken curry, this is a great recipe to try. Despite the number of ingredients, it's surprisingly easy in technique. It will fill your home with amazing aromas as it simmers away.

30 minutes

1 hour and 30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	562
Fat:	44 g
Carbohydrates:	7 g
Protein:	27 g
Cholesterol:	136 g
Sodium:	424 mg
Fiber:	3 g
Sugars:	5 g
Calculated per serving.

by Primal Palate

View original recipe

Serves: 4

Ingredients

2 Tbsp Ghee
1/2 cup Vidalia Onion, chopped (1/2 vidalia onion)
1 Tbsp Ginger Root, minced
5 cloves Garlic, sliced in half
pinch Himalayan Pink Salt
1.25 Tbsp Thai Kitchen Green Curry Paste, a heaping Tbsp
1/4 tsp Red Pepper Flakes, more or less, to taste
13 oz Coconut Milk, full fat
1 cup free range, organic Chicken Stock
1 Tbsp Coconut Aminos
1/4 tsp Fish Sauce
2 pieces Lemongrass
1.25 lb skin on Chicken Thigh, 5 thighs
2 Carrots, peeled and chopped
1 Zucchini, medium, chopped
1 Red Bell Pepper

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium-sized soup pot over medium heat, melt 1 Tbsp of the ghee. Add the onion and sauté until translucent. Add the ginger, garlic, and 1 tsp of salt and sauté for 1 minute. Add the curry paste and red pepper flakes and reduce the heat to medium-low. Add the coconut milk, stock, coconut aminos, fish sauce, and lemongrass. Reduce the heat to low, cover, and simmer for about 10 minutes.
Rinse the chicken thighs under cold water and pat dry with a paper towel. Add the chicken to the pot and turn the heat back up to medium-low. Cook for 15 minutes, then flip the chicken and cook for an additional 10 minutes.
Meanwhile, in a skillet over medium heat, sauté the carrots, zucchini, and bell pepper in about 1/2 Tbsp of the ghee. Season the vegetables with a pinch of salt.
After the chicken has cooked in the curry sauce for 25 minutes, add the sautéed vegetables to the pot and stir to combine all of the ingredients. Reduce the heat to low and let the sauce simmer for another 20 minutes, until it has reduced slightly (by about 1/2 inch to 1 inch).
While the sauce is simmering, make the cauliflower rice.
Remove the chicken from the sauce and shred it with two forks, if desired. Discard the bones. Also remove and discard the lemongrass stalks. Add the shredded chicken back to the sauce and stir to combine. To serve, plate the chicken curry over the cauliflower rice and enjoy.