I came home too late and too tired to ruminate on my day, or the meaning of my day. However, I will not miss the pleasure of sharing with you this delicious dish.
Ingredients for Marinade:
1 tablespoon cooking wine
1/2 teaspoon cornstarch
1 teaspoon yellow curry paste
Ingredients for Cooking:
2 tablespoons coconut oil
1 tablespoon yellow curry paste
16 oz boneless and skinless chicken breast, cut into cubes
1 green bell pepper, cut into 1 inch squares
1 red bell pepper, cut into 1 inch squares
2 stocks lemongrass, tender middle part only, sliced diagonally
2 cloves garlic, minced
1/2 teaspoon minced ginger
1 potato, cubed
1/2 onion, cut
1 can coconut milk
1/4 cup chicken broth or water
Marinate chicken in 1 tablespoon cooking wine, cornstarch and 1 teaspoon curry paste for 30 minutes.
Heat up a wok with 1 tablespoon coconut oil. Sauté onion, garlic, ginger, lemongrass and 1 tablespoon curry paste until aromatic. Add potato, coconut milk and broth. Cook for 5 minutes.
In the meantime, heat the remaining tablespoon coconut oil in a separate skillet. Brown the chicken, 2 to 3 minutes. Set aside. Add the bell pepper into the same skillet and stir for 2 minutes.
Add the chicken and bell pepper into the the curry mixture in the wok. Cook for 3 minutes. Ladle over rice and serve immediately.