Spicy Lemongrass Chicken Curry
Prep time
Cook time
Total time
Special Equipment: Instant Pot
Author: Zesty Paleo
Cuisine: Thai
Serves: 2-4
Ingredients
- 1 lemongrass stalk*
- 2 cups coconut milk
- ¼ cup coconut aminos
- 1 teaspoon fish sauce
- 1 teaspoon ground turmeric
- ½ teaspoon sea salt or to taste
- 30g fresh ginger, sliced into match-size sticks
- 2 tablespoons duck fat
- ½ yellow onion, thinly sliced
- 3 cloves, whole
- 1 cinnamon stick (optional)
- 1 tablespoon fresh ginger, grated
- 5 cloves garlic, halved
- 1 tablespoon apple cider vinegar
- 3 chicken thighs, cut into 1 inch chunks
- 1 tablespoon arrowroot starch+1 tablespoon lukewarm water (optional)
- 1 lime, juiced
- Fresh cilantro leaves, for garnish
Instructions
- Clean and cut lemongrass into 2 inch pieces and then cut each piece by half.
- In a bowl combine together the coconut milk together with coconut aminos, fish sauce, turmeric and salt. Next add the lemongrass and ginger sticks and set aside.
- Press the “Sauté” button on the instant pot and preheat the insert. Add the duck fat, onion, cloves and cinnamon stick and sauté until the onion softens, about 3 minutes.
- Next add the grated ginger and garlic and cook until fragrant, 1 to 2 minutes.
- Stir in the apple cider vinegar to deglaze.
- Pour in the coconut mixture and add the chicken chunks. Cancel the sauté function.
- Close and lock the lid. Press the “Poultry" button. Once the time is up, quick release the pressure.
- In a small bowl whisk together the arrowroot starch with water and stir in.
- Lastly add the lime juice and cilantro leaves.
- Serve and enjoy!
Notes
* Some of the parts of lemongrass are tough. In order to avoid those in the curry you will have to double the stalks, peel and trim them so that they equate to 3 tablespoons of finely sliced lemongrass.
For a smoother curry combine the coconut milk with lemongrass, ginger, garlic, coconut aminos, fish sauce, turmeric and salt in a food processor or a blender and process until a smooth sauce is formed. Once curry is cooked run it through a sieve to remove pulp.
Variations: You can vary this curry by adding veggies: mushrooms, zucchini, sweet potatoes, etc. To prepare veggies heat 1 tablespoon of fat and vegetables in a skillet and sauté until softened and slightly browned.
For a smoother curry combine the coconut milk with lemongrass, ginger, garlic, coconut aminos, fish sauce, turmeric and salt in a food processor or a blender and process until a smooth sauce is formed. Once curry is cooked run it through a sieve to remove pulp.
Variations: You can vary this curry by adding veggies: mushrooms, zucchini, sweet potatoes, etc. To prepare veggies heat 1 tablespoon of fat and vegetables in a skillet and sauté until softened and slightly browned.
Recipe by Zesty Paleo at https://zestypaleo.com/aip-spicy-lemongrass-chicken-curry/