A Few Of My Favorite Things…

Literally every ingredient in this recipe is something I love. Being a lover of soup, all things asian, and especially lemongrass….this one hits home!

Coconut Curry With Chicken and Veggies

Coconut Curry With Chicken and Veggies   Save Print Ingredients

• 4 tablespoons coconut oil
• 2 pounds boneless, skinless, chicken breasts, cut into 1-inch pieces
• 4 garlic cloves, minced
• 1 (1-inch) piece of peeled ginger, minced
• ½ yellow onion, chopped
• 2-3 red bell peppers, sliced (I thought 3 was too much, so go with your preference)
• 1 cup thinly sliced cremini mushrooms (couldnt find cremini so I used baby bellas instead)
• 2 stalks fresh lemongrass, peeled and diced – CLICK HERE to learn how to chop lemongrass
• 1 large or 2 small heads of bok choy, roughly chopped
• 1 tablespoon green curry paste
• 2 cups coconut milk (I used LIGHT coconut milk, bc the regular has crazy calories)
• 1 tablespoon fish sauce
• 1 tablespoon chopped jalapeno, seeded and membranes (inside stuff) removed
• Salt and pepper
• Cooked jasmine rice, for serving (I prefer the rice from frozen food isle to keep it easy)
• ½ cup chopped cilantro, for garnish
• 1 lime, cut into wedges

Instructions

1. Heat 2 tablespoons of the coconut oil in a large saucepan over medium-high heat. Add the chicken and saute until lightly browned, them remove from saucepan and set aside.
2. Heat the remaining 2 tablespoons of coconut oil over medium heat. Add the garlic, ginger, and onion and saute for 2-3 minutes.
3. Add the bell peppers, mushrooms, lemongrass, and bok choy and cook over medium-high heat until the veggies have softened, about 5 minutes. Add the chicken and curry paste, stir and cook for another 2 minutes.
4. Add the coconut milk, fish sauce, and jalapeno, and then season with salt and pepper. Bring to a boil, then lower to medium and simmer for another 10-15 minutes, until the liquid has slightly reduced. Taste for seasoning.
5. To serve, ladle the curry over jasmine rice, garnish with cilantro and lime wedges.