Lemongrass Green Curry Chicken with Mixed Vegetables
Author: 
Serves: 4-6 servings
 
Ingredients
  • - 1 bunch lemongrass, bottom 3 inches cut and reserved
  • - 2 tablespoons grated fresh ginger
  • - 1 jalapeno, seeded, deribbed, and minced
  • - ¼ cup chopped fresh cilantro
  • - ½ teaspoon ground turmeric
  • - ½ teaspoon ground coriander
  • - ½ teaspoon ground cumin
  • - 1 tablespoon extra virgin olive oil or avocado oil
  • - 1 tablespoon lime juice
  • - 3 tablespoons water
  • - 1 tablespoon coconut oil, divided
  • - 2 small boneless chicken breasts, thinly sliced
  • - 1 small eggplant, or ½ med/lg, chopped into ½" pieces
  • - 1 large green or red pepper, chopped into ½" pieces
  • - 1 bunch radishes, cut into eighths
  • - 1 bunch bok choy, thinly sliced, white ends and greens separated
  • - 6 scalions, thinly sliced
  • - ½-3/4 cups vegetable or chicken broth
  • - ½ cup full fat coconut milk
  • - sliced radish, garnish
  • - chopped fresh cilantro, garnish
Instructions
  1. remove reddish outer layer of lemon grass. Chop lemongrass stalks into small pieces. Place in the bowl of a blender (the smaller the blender bowl the better). Add ginger, jalapeño, spices, lime juice water and oil. Blend until mixture becomes a smooth paste. See aside.
  2. Heat ½ tablespoon coconut oil in a large skillet over medium high heat. Cook chicken in batches (so as not to overcrowded the pan and steam instead of browning it), turning once, until browned and cooked through. Using tongs remove cooked chicken to a bowl.
  3. Add ½ tablespoon coconut oil back to pan and return to burner. Reduce heat to medium. Place eggplant, peppers, and radishes in pan and cook, stirring occasionally for 5 minutes. Add curry puree and ½ cup of broth. Stir well and bring to a bowl. Cover and reduce to a simmer. Cook for 15-20 minutes or until eggplant is tender (add more broth at any point if there is too little liquid to cook the vegetables). Uncover pan and add white part of bok choy. Stir and cover. Cook for 5 minutes. Add coconut milk, bok choy greens, cooked chicken and scallions. Cook, uncovered, stirring frequently, until chicken is warmed through, greens are tender and sauce has thickened (add more broth if sauce is too thick). Serve topped with sliced radish and minced cilantro.
Notes
You can sub in any number of vegetables you have on hand such as carrots, potatoes, greens, edamame, leeks, cauliflower, broccoli etc...
Recipe by Holcomb Farm at https://holcombfarm.org/simply-fresh-2017-week-15-this-and-that/