Recipe of the Week: Lemongrass Coconut Chicken Curry

 

Lemongrass Coconut Chicken Curry by Miriam Meir Ingredients 1½ lb boneless, skinless chicken thighs, cut into bite-sized pieces 6–7 fresh lemongrass stalks (choose the thickest ones you have) ½ medium purple onion, thinly sliced 3 garlic cloves, minced 2 tbsp fresh ginger, grated 1 tbsp red curry paste, plus more to taste 1 fresh chili, finely sliced 2 medium carrots, sliced diagonally into ¼-inch rounds 6 shishito peppers, stems removed and sliced diagonally into ½-inch pieces (okay to include the seeds) 1 yellow zucchini and 1 green zucchini, diced into ½-inch pieces (about 1½ cups total) 1 can (13.5 oz) coconut milk 1 tbsp oyster sauce or fish sauce 1 tbsp coconut oil Juice of 1 lime Fresh cilantro, chopped Salt, if needed White jasmine rice, for serving Step 1.  Prepare the lemongrass: Remove the tough outer layers and trim the root ends. Finely mince the tender white lower portions. Bruise the tougher green sections with the back of a heavy knife or a rolling pin, keeping them in large pieces for easy removal. Step 2. Heat the coconut oil in a large skillet over medium-high heat.  Add the chicken in a single layer, working in batches if necessary. Brown for 4–5 minutes, turning occasionally. The chicken does not need to be fully cooked. Transfer to a plate, reserving any juices. Step 3. Reduce the heat to medium. Add the sliced purple onion to the same pan and sauté for 2–3 minutes, until softened. Add the garlic, ginger, minced lemongrass, red curry paste, and fresh chili. Stir continuously for 60–90 seconds, until fragrant and the curry paste has darkened slightly. Be careful not to burn the garlic. Step 4. Pour in the coconut milk and oyster/fish sauce, stirring to dissolve the curry paste and scraping up any browned bits from the bottom of the pan. Add the bruised lemongrass sections and sliced carrots, and return the chicken and its juices to the pan. Bring to a gentle simmer, partially cover, and cook for 12–15 minutes, until the carrots begin to soften. The chicken does not need to be fully submerged. Stir occasionally to ensure even cooking. If necessary, add up to 1/2 cup water. Step 5. Add the sliced shishito peppers and diced yellow and green zucchini. Simmer uncovered for another 5–6 minutes, until the vegetables are just tender, the carrots are cooked through, and the chicken reaches an internal temperature of 165°F. Avoid overcooking the zucchini; it should retain some firmness. If the sauce is too thick, add a few tablespoons of water. If too thin, simmer uncovered for a few additional minutes. Step 6.  Remove the bruised lemongrass sections. Turn off the heat and stir in the juice of half the lime. Taste and adjust: More lime juice for brightness and acidity. More oyster sauce or a pinch of salt for savory depth. More red curry paste for a stronger curry flavor (simmer briefly to incorporate). Additional fresh chili for heat. Scatter generously with chopped fresh cilantro. Serve over jasmine rice, with additional lime wedges and cilantro. Tip: Preparing Lemongrass Peel away the tough outer layers and separate the tender, pale base from the fibrous green stalk. Finely mince the pale portion and sauté it with the aromatics. Bruise the tougher stalks with a rolling pin to release their citrus oils, then simmer them whole in the coconut sauce and remove before serving. Freeze leftover green stalks for future curries, soups, and broths.   About Miriam Miriam is a mom, a teacher, and a part-time grad student. Her family's kitchen is broadly Mediterranean, and inspired by their heritage: Belgian, Israeli, Moroccan and Syrian.