Name: Coconut Chicken Curry with Turmeric and Lemongrass
Yield: 4 Servings
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 kaffir 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; ¼ cup unsweetened shredded coconut; Chopped cilantro and chives (for serving)

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Gentl & Hyers

This isn’t a super-saucy chicken curry; the aromatics from the coconut chicken will brown in the pan, yielding lots of yummy crisp bits.

Recipe notes