Juice ofhalf alime (reserve the other half to serve)
1 tspsea salt
2 tbsp cilantro, chopped
For the chicken curry
Using a large pan, melt the coconut oil on medium heat. Add the diced onion, ginger, and garlic and sauté for 3-4 minutes or until the onion is translucent. Remove from the pan and set aside, reserving the coconut oil in the pan.
Add the chicken to the pan and lightly salt. Sauté until the chicken is cooked.
Add the onion back to the pan along with the coconut milk, curry paste, lemon grass, lime juice, and seasonings to the pan (reserving the fresh cilantro) and stir. Simmer and stir for about 5 minutes to allow the flavours to combine and the sauce the thicken.
Season further to taste and top with fresh cilantro and lime wedges. Serve with quinoa or rice and enjoy!