1.5poundsboneless skinless chicken thighs or chicken breastschopped into bite size pieces
3tablespoonGreen Curry Paste 9 we use Thai Kitchen)
1-2stalks trimmed lemongrasscut into 6" pieces and smashed with a mallet to release its flavor (almost all well-stocked grocery stores carry this in the produce section)
1medium onionhalved & thinly sliced
12kaffir lime leavessee note above, or 1 tablespoon lime zest and a bit of lime juice to taste
1poundor 3-4 cups bite size vegetables of your choice. I have used sweet potato, broccoli, eggplant, green beans, tomatoes, red bell pepper.
1-2tablespoonspalm sugaror brown sugar (may use 8-12 drops liquid stevia)
2tablespoonsarrowroot or sweet rice flour plus 3T water for mixing
Instructions
Rub the curry paste all over the chicken pieces and set aside to marinate while you prepare the remaining ingredients.
Heat a large frying pan with a lid over medium-high heat,
Add 2T oil and saute the onion, lemongrass and lime leaves until fragrant.
Stir in the chicken, then let it sit undisturbed to get a nice brown underside.
Stir, and then add in the diced sweet potato over the top.
Shake the coconut milk can. Pour over the the chicken along with the fish sauce and palm sugar.
Place any raw veggies over the top, bring to a low boil, cover, and simmer until vegetables are tender, about 10 minutes.
In a small bowl, whisk the starch with enough water to make a liquid.
Add the mixture to the dish and stir gently to combine.
Cook until the sauce is thick and bubbly, and the veggies are tender. (I sometimes steam my veggies by themselves and serve them along with the sauce to make sure they are not mooshy).