Simple Lemongrass Coconut Curry

I have been on a coconut frenzy lately and can’t get enough of it. Coconut curry is usually on my weekly dinner rotation because it is so versatile!  Pair it with a spicy red Thai curry paste and you can put a tire in the sauce and it would still be finger-licking good. Seriously. 

 Ok, so granted this is no new recipe. I mean you can search for coconut curry and probably find a million hits. But..this is the curry I eat weekly, the curry I modify with whatever I have on hand. Sometimes I sub halibut in place of chicken which is fabulous. The fish cooks slowly in the sauce and I will serve it with quinoa. Today, I had chicken in the freezer because it was “clean out the fridge” day and added leftover veggies. Honestly, you can add anything and everything you want!! 

A few gorgeous aromatics of lemon grass and lime really make the curry pop and add whatever ingredients you have on hand. Easy peasy. Don’t you just love 1 pot dinners??
I know I do! 

Serves 2

Ingredients:

• 3 cups favorite veggies (I like carrots, zucchini, onions, and broccoli!)
• 8-12 oz. lean protein (e.g. 2 boneless, skinless chicken breasts, cut into 1 inch pieces)
• 2 stalks lemon grass (cut in large chunks and bruised)
• 1 14 oz can coconut milk
• 1 cup veggie stock or water (use to achieve your ideal consistency)
• 3 cloves garlic, chopped
• ½ onion chopped
• 1 jalepeno, chopped (seeded if you want less heat) optional
• ½ inch ginger, peeled and chopped
• ½ cup cooked quinoa or whole grain brown rice
• 2 Tbsp red curry paste
• ½ tsp turmeric
• ½ tsp garam masala (if you have it in your pantry. not crucial if you don't!)
• 1 Tbsp sriracha (optional)
• 1 tsp olive oil
• pinch of salt
• Lime wedges, for garnish
• 1 green onion, chopped, for garnish
• 1 Tbsp chopped cashews, for garnish

Directions:

1. In a large pan over medium heat, add olive oil.
2. Add garlic, ginger, onion, jalepeno, red curry paste, turmeric, garam masala and a pinch of salt. Sauté for 2 minutes.
3. Add your favorite veggies, protein, and lemon grass. Sauté for 5-10 minutes (or until protein is done cooking).
4. Pour coconut milk over veggie mixture. Add ¼ cup veggie stock or water. Cook until veggies are soft.
5. Serve over half cup cooked quinoa or whole grain brown rice.