Thai Red Curry with Coconut Chicken

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tablespoons Thai red curry paste, authentic brand
• 2 cans coconut milk, full-fat
• 3 stalks lemongrass, bruised
• 2 slices galangal, peeled and sliced
• 6 leaves kaffir lime leaves, torn
• 2 tablespoons fish sauce, reduce to 1 tbsp
• 1 tablespoon palm sugar, or brown sugar
• 2 cups jasmine rice, cooked
• 5 lime wedges, for serving

Instructions

1. 1

   In a large pot or Dutch oven, combine the Thai red curry paste and 1/4 cup of the coconut milk. Cook over medium heat, stirring constantly, for 2-3 minutes until fragrant.

2. 2

   Add the remaining coconut milk, lemongrass, galangal, and kaffir lime leaves. Bring to a simmer and cook for 5 minutes to allow the flavors to meld.