Franklin Spice Works
Coconut Lemongrass Chicken Curry
A fragrant coconut and lemongrass chicken curry with tender chicken and sweet bell pepper. Comforting and aromatic over jasmine rice.
Ingredients
- 1.5 lbs chicken thighs, cut into chunks
- 3 tbsp Cambodian Lemongrass Curry
- 1 can coconut milk
- 1 cup chicken broth
- 1 red bell pepper, sliced
- 1 tbsp fish sauce
- Jasmine rice to serve
Instructions
- Mix curry with 2 tbsp water and 1 tbsp oil to make a paste.
- Cook paste in a heavy saucepan over medium heat for 1 minute.
- Add chicken and cook 3-4 minutes until opaque.
- Pour in coconut milk and broth. Simmer 15-18 minutes.
- Add bell pepper and fish sauce. Simmer 3 more minutes. Serve over jasmine rice.