You need this! If you crave sweet and spicy curry, this dish is for you.
2 tablespoons butter
1 chopped green onions or regular onion
3 cloves garlic, chopped
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 tablespoon sugar
1 1/2 tablespoons minced fresh ginger ( if you don’t have fresh you can use ground)
2 pounds boneless chicken (thighs or breasts), diced
1 tablespoon red pepper flakes
4 stalks lemongrass, green tops removed then pale ends finely chopped
2 tablespoons curry powder
3 tablespoons soy sauce
4 ounces unsweetened coconut milk
4 Cups Rice
Melt the butter in a medium skillet over medium heat. Add the half the onion and all the garlic and cook, stirring frequently, until both begin to soften, about 3 minutes.
Add salt, black pepper, sugar, chopped or ground ginger and chicken. Cook over medium-high heat until the sugar melts and the onion mixture and chicken begin to brown, about 10 minutes.
Add the pepper flakes, lemon grass, curry powder, soy sauce, and coconut milk. Stir, reduce the heat to medium-low, cover, and cook until the chicken is no longer pink at the center, about 10 minutes.
simmer (adjusting the heat if necessary) until the sauce thickens and the chicken is tender, about 5 minutes more.
This is what it should look like once it has thickened.
Place your finished lemongrass coconut chicken over a pile of rice and enjoy!