I know this dish seems foreign to you, with ingredients you don’t recognize but I promise you they are flavors you will not want to miss. You can find all the ingredients at a speciality Asian market or most of them in a spice shop. If you can’t find certain ingredients, ask me about substitutes!
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- 1 stalk lemongrass thinly sliced
- 6 Kaffir lime leaves
- 1 green spicy pepper chopped in half
- 1/2 cup cilantro
- 1 Tablespoon fresh ginger
- 3 cloves garlic peeled
- 1 teaspoon cinnamon
- 1/4 cup extra virgin olive oil plus one tablespoon
- 1 teaspoon salt pink Himalayan
- 6 chicken breast thin and sliced
- 2 teaspoons salt pink Himalayan
- 1 teaspoon freshly ground black pepper
- 1 onion sliced thin
- 1 tablespoon palm sugar or honey
- 2 teaspoons worcestershire sauce
- 3/4 cup coconut milk
- 1 cup chicken stock
- In a food processor add the lemongrass, kaffir lime leaves, chili pepper, cilantro, garlic, cinnamon and 1/4 cup of olive oil. Blend until smooth.
- Prepare a large skillet on high heat. Add the remaining olive oil and get hot. Add the chicken in batches if have to and add the salt and pepper, cook for 1-2 minutes per side. Remove the chicken with a slotted spoon..
- Add the onion, sugar and Worcestershire sauce and ⅛ cup of chicken stock and mix well, using a wooden spoon to scrape up all the brown bits. Cook for 7 minutes, mixing often.
- Add the chicken back in with the curry paste, the chicken stock and coconut milk.
- Cover, turn the heat down to medium and cook for 20 more minutes.