Heat butter in your biggest pot over medium heat. The twins love helping dump things in, so get them ready.
Toss in the garlic, ginger, onion, and celery. Cook until everything smells amazing and the onions look soft, about 5 minutes. (The 5-year-old will complain it's taking forever.)
Add all the remaining vegetables and the chicken. Let it all cook together for 10 minutes, stirring occasionally so nothing sticks.
Pour in the coconut milk, chicken broth, and curry paste. Stir it all up and let it simmer for 15 minutes until the chicken is cooked through. (Start with less curry paste if your kids are spice-sensitive. You can always add more.)
Stir in the fish sauce and cilantro. Taste and adjust — more fish sauce if you want it saltier, more curry paste if you're feeling brave.
Fish the lemongrass pieces out before serving unless you want someone to bite into them. Serve over rice to make it a real meal.
Save this recipe to your collection
Sign up free
Comments