Ingredients

• 2 lbs boneless chicken, cut into bite-size pieces or strips
• ½ tsp salt (optional)
• ½ large onion, thinly sliced
• 1.6 oz Lemongrass Curry Blend
• 2 tbsp olive oil or avocado oil
• 4 tbsp soy sauce or coconut aminos
• 1 (16 oz) can unsweetened coconut milk

Directions

1. Heat oil in a large skillet over medium heat.
2. Season chicken with salt (if using), then brown on both sides until lightly golden.
3. Add sliced onion and sauté for 2–3 minutes, stirring often.
4. Sprinkle in the Lemongrass Curry Blend, then add soy sauce and coconut milk. Stir until fully combined.
5. Lower the heat to medium-low and let it simmer 8–12 minutes, or until chicken is cooked through and the sauce has thickened to your liking.
6. Serve hot over basmati or jasmine rice, and enjoy every flavorful bite.

Optional Toppings:

• Fresh cilantro or Thai basil
• Lime wedges
• Sliced red chili for heat
• Toasted coconut flakes for texture