Thai Curry Chicken Bites

• 3 tbsp unsalted butter
• 2 tbsp grated fresh ginger
• 2 cloves garlic, finely chopped
• 1/2 None stalk lemongrass, very finely chopped
• 2 None red bird's eye chili pepper, finely sliced
• 2 tsp lime juice
• 1/2 tsp ground coriander
• 1 can (14 oz) coconut milk
• 2 1/4 lbs boneless skinless chicken breasts, cubed

1. Melt 1 tbsp of the butter in a medium saucepan on high heat. Cook ginger, garlic, lemongrass and chili pepper 1 min, until fragrant. Add lime juice and ground coriander. Gradually stir in coconut milk; bring to a boil. Reduce heat to low and simmer 8-10 mins.
2. Melt remaining 1 tbsp butter in large skillet on high heat. Saute chicken in batches 5 mins, until lightly browned and cooked through. Serve chicken with warm sauce for dipping.

butter, ginger, garlic, stalk lemongrass, red bird, lime juice, ground coriander, coconut milk, chicken breasts

Taken from recipes-plus.com/api/v2.0/recipes/28238 (may not work)