Lemongrass Chicken

Prepare the Ingredients

• Marinate 4 cut up chicken thighs in 1 TBL fish sauce and 1 TBL curry powder
• Mince 4 shallots
• Lemongrass: take one stalk, remove the outer leaves, slice into thing rings, pulse in a coffee grinder until fine...about 3 TBL.
• Mince 4 bird chilies
• Chop 1 sweet onion.
• Slice the greens of 2 onions.
• 4 TBL coconut milk

Stir Fry

• Cook the chicken in a little coconut oil, remove, and set aside.

• In a little more coconut oil, saute shallots until soft.
• Add lemongrass, bird chilies, and stir until fragrant.

• Add coconut milk
• Add chicken and sweet onion

• Stir fry until onions are tender but still crunchy.
• Salt to taste.
• Remove from heat and stir in the green onion.

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