Step 1

Heat a large pan or pot to medium high heat. Add the olive oil.

Step 2

Add the onion and peppers and cook them down for 5 minutes.

Step 3

Add the garlic and cook another minute, stirring.

Step 4

Add the chopped chicken thighs and cook for 5 minutes, stirring.

Step 5

Add the curry paste, curry powder and garam masala. Stir and cook another minute.

Step 6

Add the coconut milk, chicken broth or water and lemongrass. Season with salt and pepper. Stir. Reduce the heat and cover.

Step 7

Simmer for 10 minutes, or until the chicken cooks through and the flavor develops. You can simmer longer if you'd like.

Step 8

Serve over rice or noodles (if desired, or just serve into bowls), topped with fresh chopped parsley and spicy red pepper flakes. Discard the lemongrass stalk.