Heat up the oil in a large pot. Add onions and saute for three minutes.
Add the chicken to the pot and cook on high heat for five minutes.
Next, add salt, pepper, and bell peppers.
Make a paste by combining garlic, galangal (or ginger), lemon grass, thai chilis, and 1 cup of water. Add the paste to the pot and cook on medium heat until chicken is done.
Turn the heat down and add the coconut milk. Then simmer for an hour on very low heat.
Sprinkle spring onions and serve! Enjoy with a serving of brown rice or for low carb options try with cauliflower rice or your favorite salad!
8 servings
271 grams
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
