Tropical Coconut Curry Delight

Today’s Special: Coconut Lemongrass Chicken Curry

Welcome, foodies! Today, I’m excited to share with you a recipe that’s perfect for those cozy nights in when you’re craving something comforting yet exotic. This dish is a fusion of flavors that will transport you to a tropical paradise with every bite.

Ingredients:

• 600g chicken thighs (boneless, skinless)
• 400ml coconut milk
• 2 stalks lemongrass (fresh)
• 30g ginger (fresh)
• 4 garlic cloves
• 1 medium onion
• 1 red bell pepper
• 2 tbsp fish sauce
• 1 tbsp curry powder
• 1 tbsp brown sugar
• 2 tbsp lime juice
• Fresh cilantro for garnish

Kitchen Tools:

• chef’s knife
• cutting board
• large skillet
• wooden spoon
• grater

To start, finely chop the lemongrass, ginger, garlic, onion, and red bell pepper. Heat some oil in a large skillet over medium heat and sauté the chopped ingredients until fragrant. Add the chicken thighs and cook until browned on all sides.

Pour in the coconut milk, fish sauce, curry powder, and brown sugar. Stir well to combine all the flavors. Cover the skillet and let the curry simmer for about 20 minutes, or until the chicken is fully cooked and tender.

Finish off the dish by adding a squeeze of fresh lime juice for a zesty kick. Serve the coconut lemongrass chicken curry hot over steamed rice, garnished with fresh cilantro for a pop of color and freshness.

This Coconut Lemongrass Chicken Curry weighs approximately 1300g after cooking and serves 4 people. Each serving is around 325g, and you can expect each portion to be approximately 400 calories. A clever tip to enhance the flavor of this dish is to let it simmer on low heat for an extra 10 minutes to really meld the flavors together.

I hope you give this recipe a try and enjoy a taste of the tropics right in your own home. Feel free to customize it with your favorite vegetables or protein — the possibilities are endless! Happy cooking!