Lemongrass Chicken Curry

0 Heat skillet with 1/4 cup of coconut milk. Add the ginger, garlic, and red onion. Cook at a medium high heat until fragrant, about 2 to 3 minutes.
1 Add the chicken to the skillet and cook until browned, about 5 to 7 minutes. Next add in the broccoli and red bell pepper and cook for another 3 to 5 minutes, or until the veggies have softened.
2 Pour in the rest of the coconut milk then add in lemongrass paste and spices. Stir well and bring to a full boil, then reduce heat to a simmer and cover.
3 Cook for about 15 minutes, then uncover and continue cooking for another 8 to 10 minutes, until the curry has thickened. Remove from heat and add salt, to taste.
4 Serve over jasmine rice and top with fresh cilantro.