A bold and flavorful spicy lemongrass curry made with chicken thighs and seared vegetables, utilizing Red Boat's Vietnamese simmer sauce for an easy and delicious preparation.
1: Cut the potato, carrots, onion, and red bell pepper into large even pieces and sear over high heat until nicely charred.
2: Cut the chicken thighs into even pieces and season with salt, pepper, garlic, and garam masala, then sear over high heat until all sides are nicely browned.
3: Pour in one bottle of Red Boat Vietnamese spicy lemongrass curry and add 1.5 tablespoons of butter.
4: Cover and braise for about 25 minutes.
5: Add the seared veggies back in and stir until everything is nicely combined.
6: Serve with white rice and enjoy.
