Ingredients
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2 tablespoons butter
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1 large onion, halved and sliced
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3 cloves garlic, chopped
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1 tablespoon kosher salt
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2 teaspoons fresh ground black pepper
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1 tablespoon sugar
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1 1/2 tablespoons minced fresh ginger
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4 stalks lemongrass, green tops removed then pale ends,finely chopped or 2 tablespoons dried lemongrass, soaked in water for 20 minutes,water discarded
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2 tablespoons curry powder
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3 tablespoons soy sauce
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4 tablespoons fish sauce or 4 tablespoons Worcestershire sauce
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4 ounces unsweetened coconut milk (not coconut water)
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3 lbs boneless chicken thighs or 3 lbs boneless chicken breasts, cubed
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1 tablespoon minced fresh hot red chili pepper
Instructions
- Melt butter in a large skillet on medium heat.
- Add half the onion and all of the garlic and cook, until they both begin to soften, about 7 minutes, stirring frequently.
- Add salt, pepper, sugar, ginger and chicken.
- Cook until the sugar melts and chicken begins to brown, approximately 15 minutes.
- Add the rest of the onion, chile peppers, lemon grass, curry powder, soy sauce, fish sauce (or Worcestershire sauce), and the coconut milk.
- Stir, lower heat to medium-low and cover.
- Cook until the chicken is no longer pink in the middle, about 10 minutes.
- Remove lid and simmer until the sauce thickens and the chicken is tender, about 10 more minutes.
- Serve warm over a bed of rice noodles, or whatever plain starch you prefer.