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.

Source

Servings/Yield