Lemongrass Curry Chicken
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
A 5-ingredient recipe for Lemongrass Curry Chicken. Gluten free, grain free, soy free, dairy free, Whole 30, and Paleo.
  • Lemongrass, 1 stalk, as desired
  • red onion, as desired
  • 2 tbsp. coconut oil
  • 1-1.5 pounds organic chicken, boneless, skinless and/or thighs with skin, cubed
  • curry powder, to taste
  1. Remove the Lemongrass outer shell. Chop Lemongrass until it's finely sliced into tiny slivers, and set aside.
  2. Chop a red onion into thin slices, and set aside the amount you'll want to use. We likely used about ¼ cup.
  3. Cube your chicken.
  4. Place about 2 tbsp. organic coconut oil over medium heat in a large stir fry pan on the stove.
  5. Add the onion, and cook it until it's browned.
  6. Add the Lemongrass, mix into the onion and saute briefly.
  7. Add the chicken, and then the curry powder.
  8. Continue cooking entire mixture until chicken is fully cooked through.
  9. Taste along the way to adjust to personal preference, adding a pinch of salt if needed.
  10. Serve as is or with rice, quinoa, etc.
You will not use the full stalk of Lemongrass. With the leftovers, simply place them in the fridge (if you will use within a day or two) or in the freezer to save for a later date.
Recipe by Sarah Kay Hoffman at http://www.sarahkayhoffman.com/2017/01/25/lemongrass-curry-chicken/