Name: Coconut Chicken Curry With Turmeric and Lemongrass
Yield: Serves 4
Ingredients: 2 lemongrass stalks; 1 large shallot, chopped; 4 garlic cloves; 1 (2-inch) piece ginger, peeled, thinly sliced; 1 teaspoon crushed red pepper flakes; 1 teaspoon ground turmeric; 1 tablespoon vegetable oil; 4 chicken legs, drumsticks and thighs separated; Kosher salt, freshly ground pepper; 4 makrut lime leaves (optional); 1 (3-inch) cinnamon stick; 4 cardamom pods, cracked; 2 star anise pods; 1 (15-ounce) can unsweetened coconut milk; 1 teaspoon coconut sugar or light brown sugar; 1/4 cup unsweetened shredded coconut; Chopped cilantro and chives (for serving)

Photo by Gentl & Hyers, Food Styling by Rebecca Jurkevich, Prop Styling by Kalen Kaminski

This isn’t a super-saucy curry; the aromatics will brown and fry in the pan, yielding lots of yummy crisp bits. Serve with steamed rice.

Cooks' Note

Editor’s note: An offensive alternative name for makrut lime was removed from this recipe as part of our archive repair project.

Recipe notes

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