4.1
(26)
Your folders
Your folders

Export 12 ingredients for grocery delivery
Step 1
Melt the butter in a medium skillet over medium heat. Add the half the onion and all the garlic and cook, stirring frequently, until both begin to soften, about 7 minutes. Add the salt (if using), black pepper, sugar, chopped ginger and chicken. Cook over medium-high heat until the sugar melts and the onion mixture and chicken begin to brown, about 15 minutes.
Step 2
Add the remaining onion, the chili peppers, lemon grass, curry powder, soy sauce, fish sauce and coconut milk. Stir, reduce the heat to medium-low, cover, and cook until the chicken is no longer pink at the center, about 10 minutes. Remove the lid and simmer (adjusting the heat if necessary) until the sauce thickens and the chicken is tender, about 10 minutes more.
Step 3
Serve warm garnished with coconut shavings if desired. This dish tastes even better the next day!
Your folders

713 viewsmarionskitchen.com
Your folders

377 viewspupswithchopsticks.com
5.0
(24)
15 minutes
Your folders
98 viewspupswithchopsticks.com
Your folders

187 viewstakestwoeggs.com
5.0
(1)
15 minutes
Your folders

425 viewsgimmesomeoven.com
4.9
(19)
15 minutes
Your folders

332 viewscooking-therapy.com
5.0
(15)
30 minutes
Your folders

107 viewsthesavorychopstick.com
4.9
(13)
18 minutes
Your folders
64 viewsthesavorychopstick.com
Your folders

148 viewswomensweeklyfood.com.au
10 minutes
Your folders

318 viewsallrecipes.com
4.6
(80)
10 minutes
Your folders

650 viewswenthere8this.com
4.8
(36)
40 minutes
Your folders

548 viewsiheartumami.com
5.0
(15)
15 minutes
Your folders

429 viewstaste.com.au
4.6
(5)
10 minutes
Your folders

481 viewsmarionskitchen.com
Your folders

779 viewsrecipetineats.com
5.0
(128)
10 minutes
Your folders

299 viewsdelightfulplate.com
15 minutes
Your folders

304 viewschristieathome.com
5.0
(4)
8 minutes
Your folders

319 viewsrecipetineats.com
5.0
(206)
10 minutes
Your folders

81 viewstoday.com
5.0
(5)
15 minutes