Ingredients
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- 2 tablespoons virgin coconut oil
- 4 shallots, sliced
- 4 stalks lemongrass, trimmed white parts only
- 1 pound baby potatoes
- 6 pieces dried red chili peppers
- 8 boneless skinless chicken thighs, cut into large pieces
- 3 tablespoons red curry paste
- 1 1/2 tablespoons curry powder
- 1 tablespoon turmeric powder
- 1 1/2 cans (22 oz.) light coconut milk
Instructions
- Heat the coconut oil in a large Dutch oven over medium-high heat. Add the shallots and sauté until starting to brown. Add in the lemongrass and sauté with shallots another 2 minutes.
- Toss in the baby potatoes and dried chili peppers and stir. Stir the chicken thighs together with the sautéed vegetables.
- Add in the red curry paste, curry powder, turmeric powder and coat the chicken well. Add in coconut milk and bring to a boil. Cover and simmer for 15-20 minutes until chicken is tender and the potatoes are done. Remove lemongrass stalks and chili peppers before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stove Top
- Cuisine: Chinese
Nutrition
- Serving Size:
- Calories: 493
- Sugar: 4.4 g
- Sodium: 389.6 mg
- Fat: 25.3 g
- Carbohydrates: 23.4 g
- Protein: 43.5 g
- Cholesterol: 186.7 mg