INGREDIENTS
4
chicken thighs
1 tbsp
olive oil
1 medium
onion
2
jalapeno peppers
3 cloves
garlic
1 tbsp
red curry paste
2 tbsp
curry powder
1 tbsp
garam masala
14 oz
canned coconut milk
1 cup
chicken broth
1 stalk
lemongrass
1 serving
salt and pepper