Go Back
Print Recipe

Lemongrass Chicken Curry

Servings: 6 Heaping Servings

Equipment

  • 5.5 Qt Saute Pan

Ingredients

  • 2 tbsp olive oil
  • 1 to 1 1/2 lbs chicken breasts, cubed
  • 1 tsp ground ginger
  • 1/2 tsp garlic powder
  • 1/2 tsp dried basil
  • 1/2 tsp onion powder
  • 1/4 tsp cumin
  • salt and white pepper, to taste
  • 4 shallots, sliced thinly
  • 5 cloves garlic, minced
  • 2 tbsp ginger paste or fresh grated ginger
  • 1 cup eggplant, roughly chopped
  • 2 medium-large zucchini, ends trimmed and roughly chopped
  • 2 7 oz pouches Saffron Road Lemongrass Basil Simmer Sauce found in the International aisle
  • 1 15 oz can full fat unsweetened coconut milk found in the International aisle
  • 1 tbsp fish sauce found in the International aisle
  • 1 bunch cilantro, stemmed, chopped, and divided
  • 1 orange bell pepper, sliced into thin strips
  • 1 pint grape tomatoes, diced You could also dice 3 roma tomatoes instead.
  • Rice for serving

Instructions

  • Heat oil in a large, deep saute pan. While oil heats, season chicken with all seasonings. Toss to fully coat.
  • Add chicken to hot oil and brown on all sides, about 5-7 minutes.
  • Add shallots and saute for 3-4 minutes. Add garlic and ginger and saute until fragrant, about 30 seconds to 1 minute.
  • Add eggplant and zucchini. Season with salt and white pepper and saute for 5 minutes.
  • Add simmer sauce, coconut milk, dish sauce and most of the cilantro, reserving a couple teaspoons for garnishing at the end. Reduce heat and simmer on low for 10 minutes. Taste and adjust flavor as needed.
  • Add orange bell pepper and simmer an additional 10 minutes.
  • Add tomatoes and simmer for 5 more minutes.
  • Remove from heat and serve on a bed of hot rice topped with remaining cilantro.
  • Enjoy!