Serve this flavorful Thai-style coconut curry over brown rice for a complete meal. Use an 11-inch deep stainless steel skillet or a cast iron Dutch oven for best results!
Ingredients
1½ pounds
bone-in chicken thighs
(about 4)
2 teaspoons
turmeric powder
2 teaspoons
ground ginger
1 teaspoons
sea salt
¼ teaspoons
freshly ground
black pepper
1 tablespoons
coconut oil
2
shallots
thinly sliced
2
lemongrass stalks
finely sliced
2 cloves
garlic
crushed
1 tablespoons
finely grated
fresh ginger
1 pinches
crushed red pepper flakes
1 cans
coconut milk
1 cups
chicken stock
1 teaspoons
fish sauce
1 large heads
broccoli
cut into florets
1
limes
juiced
½ cups
cilantro
finely chopped
