Coconut Lemongrass Chicken Curry

Ingredients:

• 1 lb boneless chicken thighs or breast, thinly sliced

• 1 tbsp coconut oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 tsp fresh ginger, grated

• 1 stalk lemongrass (white part only), bruised and chopped

• 1 small red chili, sliced (optional for heat)

• 1 ½ cups coconut milk

• 1 tbsp Thai red curry paste

• 1 tbsp fish sauce (or soy sauce for a milder version)

• 1 tsp brown sugar

• ½ cup water or chicken broth (optional for thinner curry)

• Juice of ½ lime

• Fresh basil or cilantro for garnish

Instructions:

1. Preheat the Nutri-Stahl 3 QT:
   Place the saucepan on medium heat for 1–2 minutes. Add coconut oil once heated.

2. Sauté aromatics:
   Add onion, garlic, ginger, chili, and lemongrass. Stir frequently for 2–3 minutes until fragrant and translucent.

3. Add curry base:
   Stir in the red curry paste and cook for 1 minute to release its oils and aroma.

4. Cook chicken:
   Add sliced chicken and cook for 2–3 minutes, stirring to coat with the curry paste. Let it lightly brown.

5. Simmer in coconut milk:
   Pour in coconut milk and fish sauce. Stir in brown sugar. Cover with the lid and reduce heat to low. Simmer for 15–20 minutes, allowing the chicken to fully cook and the flavors to blend.

6. Finish with lime:
   Remove lemongrass pieces. Stir in lime juice for brightness. Add a splash of water or broth if you prefer a thinner consistency.

7. Serve:
   Garnish with fresh basil or cilantro. Serve hot over jasmine rice or rice noodles.