Lemongrass Chicken Coconut Curry

Ingredients

• 1 lb chicken thighs
• 1.5 cups coconut milk
• 2 stalks lemongrass
• 3 fresh red chilies
• 1 tbsp galangal
• 2 shallots
• 4 cloves garlic
• 1 tbsp ginger
• 0.75 cup jasmine rice
• 1.5 cups green beans
• 2 tbsp lime juice
• 1 tbsp coconut aminos
• 1 tbsp avocado oil
• 0.5 tsp salt
• 0.25 cup Thai basil

Instructions

1. 1

   Cook jasmine rice according to package directions.

2. 2

   Pound lemongrass (tender parts), fresh red chilies, galangal, shallots, garlic, and ginger into a coarse paste.

3. 3

   Heat avocado oil in a pot over medium heat and fry the paste for 3-4 minutes until fragrant.

4. 4

   Add chicken thighs cut into bite-sized pieces and sear for 5 minutes.

5. 5

   Pour in coconut milk, coconut aminos, and salt; simmer 15 minutes.

6. 6

   Stir in green beans and cook 5 more minutes, then finish with lime juice and Thai basil.

7. 7

   Serve the curry over jasmine rice.