Thai inspired chicken curry made with a homemade curry paste.

Ingredients:

• ◦ 2 shallots
• ◦ 2 cayenne peppers
• ◦ 1 piece fresh turmeric 1 inch piece
• ◦ 1 piece ginger 2 inch piece
• ◦ 1 stalk lemongrass
• ◦ 4 cloves garlic
• ◦ 2 tbsp vegetable oil
• ◦ 1 ½ lb chicken thighs
• ◦ ½ yellow onion minced
• ◦ 2 bay leaves
• ◦ 1 can coconut milk 13.5 oz
• ◦ 1 cup chicken stock
• ◦ ½ tsp salt
• ◦ 2 cups broccoli

Instruction:

◦ Curry Paste: Combine all ingredients up to vegetable oil in a blender or food processor. Blitz until the mixture is broken down evenly and set aside.

◦ Add a tablespoon of oil in a nonstick pan with 3 tablespoons of the curry paste.

◦ Add in the onion and cook for 2 minutes. The onions should look translucent before you add in the chicken.

◦ Place the chicken into the pan and cook for a minute on each side. Once the chicken is cooked on all sides, add in the bay leaves, coconut milk, chicken stock, and salt. Bring the curry to a boil.

◦ Add in the broccoli and simmer for 15 minutes. Pierce the broccoli with a fork to test that it is cooked through.

◦ Serve the curry on a bed of rice or with some bread.

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