Ingredients
- 1 lb boneless chicken (breast or thighs)
- 1 can (13.5 oz) full-fat coconut milk
- 2 cloves garlic, chopped
- 1-inch piece fresh ginger, chopped
- 1 stalk lemongrass, chopped
- 1 cup chicken or vegetable broth
- 1 cup bell peppers, chopped
- 1 cup carrots, chopped
- 1 cup mushrooms, chopped
- Fresh cilantro and basil, for garnish
- Juice of 1 lime
- Fresh or paste chili, to taste
Instructions
- Marinate the chicken in lime juice, salt, and pepper for about 15 minutes.
- Sauté garlic, ginger, and lemongrass in olive oil for 2-3 minutes.
- Cook the marinated chicken until browned on all sides, about 5-7 minutes.
- Add coconut milk and broth, then stir in chopped vegetables.
- Stir in chili to adjust the spice level and let simmer for 15-20 minutes.
- Finish with chopped herbs and lime juice before serving.
- Serve hot over rice or with warm bread.
Notes
Adjust the heat by varying the amount of chili used. This dish can be made with tofu or shrimp for different variations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Brazilian
- Diet: Gluten-Free