Ingredients
- 2 stalks fresh lemon grass
- 2 medium onions-coarsely chopped
- 1 cup chopped fresh cilantro
- 2 inch piece ginger, peeled and chopped
- 2 jalapenos, chopped
- 4 cloves garlic
- 1 tablespoon coriander
- 2 teaspoons sugar
- 1 teaspoon grated lime peel
- ¼ cup fish sauce
- 1 can coconut milk, lite if desired
- 2 tablespoons vegetable oil
- 12 skinless chicken thighs, 2.5-3 pounds
- 1 red pepper, cut into strips
- jasmine rice
Directions
1. Remove outer layers from lemon grass, exposing innder purple stalk. Mince lower halves of stalks which should make 1/3 cup. Place lemon grass, onion, cilantro, gingerroot, fish sauce, jalapeno, garlic, coriander, sugar, and lime peel in processor. Puree until smooth and stir in milk. Put in crock pot. |
2. Heat oil in saute pan, brown chicken on all sides and add to crock pot with the sauce. |
3. Cover and cook on low for 3 hours or high 1 1/2-2 hours. Stir in red pepper, cover and cook on high 15 minutes. Serve over rice. |