Sort ingredients
nickgriglack
QR Code
Listen
Pdf
In a blender, combine the tomatoes, 1 tablespoon of oil, ½ teaspoon salt, the turmeric, pepper flakes, lemon grass, shallots, ginger and garlic.
Blend until a thick paste forms, about 1 minute, scraping down the blender as needed.
In a large Dutch oven over medium-high, add the remaining 3 tablespoons of oil, the chicken and 1 teaspoon of salt.
Cook, stirring occasionally, until the chicken is no longer pink, about 5 minutes.
Add the spice paste and cook, stirring occasionally, until fragrant and the paste coats the chicken, 2 to 3 minutes.
Cover, reduce heat to medium-low and cook, stirring occasionally, for 10 minutes.
Uncover, increase heat to medium-high and simmer until the chicken is cooked through and the sauce is thickened, 7 to 9 minutes.
Off heat, stir in the cilantro and lime juice. Serve with lime wedges.