Ingredients for Coconut Chicken Curry With Turmeric and Lemongrass

• 2 lemongrass stalks

• 1 chalota grande, picada

• 4 dentes de alho

• 1 (2-inch) piece ginger, peeled, thinly sliced

• 1 colher de chá de flocos de pimenta vermelha triturada

• 1 colher de chá de açafrão em pó

• 1 colher de sopa de óleo vegetal

• 4 chicken legs, drumsticks and thighs separated

• Sal kosher, pimenta moída na hora

• 4 kaffir lime leaves (optional)

• 1 pau de canela (7,5 cm)

• 4 cardamom pods, cracked

• 2 star anise pods

• 1 (425g) can unsweetened coconut milk

• 1 teaspoon coconut sugar or light brown sugar

• 1/4 cup unsweetened shredded coconut

• Chopped coriander and chives (for serving)

Remove tough outer layers from lemongrass. Finely grate bottom third of 1 stalk and set aside; discard the rest of the stalk. Trim and discard top third of remaining stalk, then bruise stalk by giving it a few whacks against a cutting board (this helps release the essential oils). Tie it in a loose knot; set aside.

Pulse reserved grated lemongrass with shallot, garlic, ginger, red pepper flakes, turmeric, and 2 tablespoons water in a food processor, adding a splash or two of water if needed, until a paste forms.

Heat oil in a large skillet over medium. Season chicken with salt and pepper and cook, skin side down, until skin is lightly browned and crisp, 8–10 minutes. Transfer to a plate.

Cook spice paste in same skillet, stirring, until very fragrant, about 5 minutes (it will begin to darken slightly as the water evaporates and the paste begins to fry in the fat left behind).

Add kaffir lime leaves (if using), cinnamon, cardamom, star anise, coconut milk, coconut sugar, and reserved knotted lemongrass to skillet. Bring to a simmer, add chicken, and cook, turning pieces occasionally and scraping bottom of skillet often, until chicken is falling-apart tender and coconut milk has broken (the fat will separate from the liquid and start to brown the chicken and other aromatics), about 1 1/2 hours.

Toast shredded coconut in a dry small skillet over medium heat, tossing occasionally, until golden brown, about 5 minutes. Let cool.

Arrange chicken on a platter and spoon any braising liquid over. Top with coriander, chives, and toasted coconut.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.