Thai Coconut Curry with Lemongrass Rice

Prep all vegetables: Slice 1 red bell pepper into thin strips, dice 1 medium zucchini, and julienne 1 large carrot. Mince 3 cloves of garlic and grate 1 inch of fresh ginger.

For the lemongrass rice: Trim the ends of 1 lemongrass stalk, remove the tough outer layers, and bruise it with the back of a knife to release the oils.

Rinse 1 cup of jasmine rice until the water runs clear. In a medium saucepan, combine the rice, 1 3/4 cups water, bruised lemongrass stalk, and 1/2 teaspoon salt.

Bring the rice to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.

While the rice cooks, cut 1 pound of boneless chicken thighs into 1-inch pieces.

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, and sauté for 30 seconds until fragrant.

Add the chicken pieces and cook for 5-6 minutes until they begin to brown on all sides.

Add 2 tablespoons of Thai red curry paste and stir to coat the chicken, cooking for 1 minute to toast the spices.

Pour in 1 can (14 oz) of coconut milk, 1 tablespoon of fish sauce, and 1 tablespoon of brown sugar. Stir well and bring to a gentle simmer.

Add the prepared vegetables (bell pepper, zucchini, and carrot) to the curry. Simmer for 8-10 minutes until the vegetables are tender but still have some bite and the chicken is fully cooked.

Remove the lemongrass stalk from the rice and fluff the rice with a fork.

Squeeze the juice of half a lime into the curry and stir. Taste and adjust seasoning if needed.

Serve the curry over the lemongrass rice, garnished with fresh basil leaves and lime wedges from the remaining half lime.