• 1 lb KOL Foods organic-fed, pastured chicken breast fillet or turkey schnitzel cutlets
• 1 cup Jasmine rice
• 2, 13.5 oz cans unsweetened coconut milk
• 4 cloves garlic, minced
• 2 stalks lemongrass, peeled to core, minced
• 2 stalks lemongrass, peeled to core, cut lengthwise and crushed with flat end of knife
• 2 limes, zest and quarter
• 2 red bell peppers, roughly chopped
• 2 scallions, separate white from green and thinly slice
• 12-15 stems with leaves of cilantro, roughly chopped
• 1-4 tablespoons red curry paste (to taste)
• 4 teaspoons coconut palm sugar
• 2 inch piece of ginger, peeled and minced
• Salt and pepper to taste

Remove poultry from refrigerator to bring to room temperature.

In a medium pot heat rice in 2 cups of water and 2 large pinches of salt. Once boiling, cover and reduce heat to low. Cook about 15-20 minutes or until the water is fully absorbed and rice is tender. Remove from heat and reserve.

In a large pot heat 2-3 tablespoons of oil on medium-high heat until hot. Saute garlic, ginger, minced lemongrass and white scallion, stirring frequently, about 2-3 minutes or until fragrant. Add the bell pepper, season with salt and pepper and saute for another 2-3 minutes, or until the pepper is soft. Add the curry paste (to taste), stirring frequently, for about 2-3 minutes or until fragrant.

Add the coconut milk, palm sugar, lime zest, crushed lemongrass and 2 cups of water to the large pot and season with salt and pepper. Do not boil the coconut milk. Turn down heat to medium low, stirring occasionally for 4-6 minutes or until thoroughly combined.

Wash and dry the poultry thoroughly and season both sides with salt and pepper. Add the poultry to the pot and cook until fully cooked, about 8-10 minutes. Season the soup with salt and pepper. Remove from heat.

Sir in half the cilantro and the juice from one lime. Discard the smashed lemongrass stalks.

Pour soup over rice in serving bowls. Garnish with the green scallions, reserved cilantro and lime wedges.

Serves 4 to 6