Chinese Curry Chicken
Author: 
Serves: 6
 
Ingredients
Instructions
  1. 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.
Recipe by Asian Caucasian Food Blog at https://www.asiancaucasian.com/chinese-curry-chicken/