Thai Coconut Lemongrass Stew – Professional Platinum Cooking Systems

Ingredients

• 2 tbsp coconut oil
• 4 cloves garlic, minced
• 1 thumb-size piece fresh ginger, sliced
• 3 stalks lemongrass, bruised and cut into 3-inch pieces
• 1 lb boneless chicken thighs, cut into chunks (or tofu for vegetarian)
• 2 cups baby bok choy, halved
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 carrots, thinly sliced
• 1 small sweet potato, diced
• 1 cup mushrooms, halved
• 1 can (14 oz) full-fat coconut milk
• 3 cups vegetable or chicken broth
• 2 tbsp fish sauce (or soy sauce for vegetarian)
• 1 tbsp red curry paste
• 1 tbsp brown sugar
• Juice of 2 limes
• Fresh Thai basil leaves for garnish
• Fresh cilantro, chopped
• 1 red chili, thinly sliced (optional, for spice)