Lemongrass Chicken Coconut Curry

Ingredients

• 2 boneless, skinless chicken breasts, cut into 1 inch pieces
• 1/2 onion, chopped
• 1 jalapeno, chopped (seeded if you want less heat)
• 2 garlic cloves, chopped
• 3 stalks of lemon grass, cut into large chunks and bruised
• 3 tsp Thai red curry paste
• 1 tsp curry powder
• 1/2 tsp garam masala
• 1/2 tsp turmeric
• 1 inch piece of ginger, peeled and either sliced thin or grated
• 1 Tb sugar
• 1 red bell pepper, cut into large chunks
• 2 stalks green onion, sliced
• 1 can light coconut milk
• 2-3 cups of water or stock
• 1 cup sugar snap peas or broccoli
• 1 cup carrots
• 1 Tb sriracha
• Salt and pepper, to taste
• 1-2 Tb coconut oil
• Lime wedges, for garnish
• 1 green onion, sliced for garnish

Directions

1. Saute onion, jalapeno in coconut oil until onion begins to soften. Then add garlic and lemongrass. Toss around in the oil for another minute or so until garlic begins to caramelize.
2. Then add spices (curry powder, garam masala and turmeric), fresh ginger and sugar. Toss to coat.
3. Add cubed chicken and season with salt and pepper. Toss chicken in the other flavors and allow to lightly brown on the outside.
4. Add your veggies. Mushrooms, peppers, peas and green onion. (Note* I added my broccoli until the very end to avoid over cooking). Toss to coat with everything.
5. Add your liquid, coconut milk and 2 cups of stock or water. There should be enough liquid to lightly cover everything, so you may need to adjust accordingly. Also add a few dashes of sriracha.
6. Cover and cook on medium-low until chicken is cooked through. About 20 minutes. When done, add lime juice. 
7. Garnish with green onion and lime wedges.