Fragrant Thai Lemon Grass Chicken Curry

I've never cooked with Lemon Grass, so when I first saw the theme for this week - Qurator's: Hive Top Chef! | Lemon Grass I was unsure whether I'd be entering. However, I'm always up to a challenge and I had the time to play in my favourite playground, the kitchen.
I'm so glad I did try, as I will be looking at other ways to use Lemon Grass from now on. Thai Lemon Grass Chicken Curry was super fragrant, and light and did not aggravate my IBS. I hope you enjoy it!

Lemon Grass

I was curious, and have only used the essential oil, so I went in search of more info, and for sure will be planting it in my garden.
This grass has good health benefits, and I quote from one of the most trusted health sites, WebMD:

Lemongrass is a rich source of flavonoids and phenolic compounds, which contain antioxidants. It's also an effective antibacterial and antifungal agent that contains anti-inflammatory and antioxidant properties. Lemongrass contains quercetin, a flavonoid known for having antioxidant and anti-inflammatory benefits.
Source

Photo by Chandan Chaurasia on Unsplash

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Enough facts, (っ◔◡◔)っ ♥ Let's get cooking! ♥

I had all the ingredients, except Lemon Grass, but discovered it was easily obtainable.

Ingredients

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Lemon Grass - finely chopped

A friend was excited to give me dhania, spring onions as well as Cayenne Peppers and a sweet Pepper from her new veggie garden. I needed help with a RECIPE and found one that I adapted slightly.

The ingredients and method were different from the Durban curry I'm used to making but way kinder to my digestive system!
One makes the fragrant Thai curry sauce in a jiffy and can add veggies, tofu, fish, or chicken and poach it till the ingredients are cooked. This was much simpler than I ever imagined, and the resulting curry was excellent!

𝙍𝙚𝙘𝙞𝙥𝙚

3 Lemongrass stalks - stripped of hard outer leaves, and chopped
1 small bunch Spring Onions
2 cloves Garlic - crushed
1 piece Ginger - grated
3-4 Cayenne Peppers, chopped (I removed the seeds to cut back on the heat)
1 sweet yellow Pepper
45ml Coconut Oil
1 can Coconut Cream (recipe called for Coconut Milk, but I only had the cream)
Broccoli - as much as you like (my addition to chicken curry)
3 Chicken breast fillets - sliced (recipe used Monkfish)
30ml Soya Stir Fry Sauce - kung pao flavour (recipe called for fish or soy sauce)
Lemon - juice and rind (recipe called for Lime, but again, I only had Lemon)
Salt to taste
Bunch of fresh Dhania (Coriander)