Bright & Herby Lemongrass Chicken Green Curry

For the chicken: 1 tablespoon virgin coconut oil (or sub extra virgin olive oil or avocado oil) 1 pound boneless skinless chicken breast, cubed ½ teaspoon kosher salt Freshly ground black pepper

Ingredients

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Instructions

Prepare the lemongrass: Remove the outer leaves of the lemongrass, then cut the top third off and discard. 

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Cook the chicken: In a large pot, warm the coconut oil over medium heat. Once the oil is hot, add in the cubed chicken, season with salt and pepper and sear on all sides until golden brown, 5 to 7 minutes total.

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In the same pot, add another tablespoon of coconut oil, then the lemongrass and scallions and sauté, stirring frequently, until the scallions begin to soften, 3 to 5 minutes. 

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Whisk in coconut milk, chicken broth, soy sauce, and salt. Stir well to combine.

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 Add the chicken, sweet potatoes, bell pepper and peas and bring to a gentle boil, then reduce the heat to medium-low and simmer, uncovered and stirring occasionally.

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Garnish and serve: Scoop rice or rice noodles into each bowl, ladle the curry over, and top with LOTS of fresh herbs, scallions, and toasted coconut flakes.

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