thai curry

this is my version of thai curry- cobbled together from various recipes I've found. I'm not sure how authentic it is but it's the closest I've been able to get. I will soon find out the secret at the Thai curries class A- and I are going to!

Saute:

2 tablespoons butter

half of 1 large onion, diced
3 cloves garlic, chopped

When onions and garlic are soft, add:

1/2 teaspoon freshly ground black pepper
1 tablespoon sugar
1 1/2 tablespoons minced fresh ginger 

2 lbs boneless chicken (thighs or breasts), diced

Cook until chicken begins to brown, then add:

4 stalks lemongrass, green tops removed then pale ends finely chopped (can sub lemon and lime zest and juice of 1/2 lemon although lemongrass tastes best)

other 1/2 of onion (optional)

5 tablespoons soy sauce
1 can coconut milk (don't use light)

1-2 t red pepper flakes (2 is a little hot for me but right in A-'s wheelhouse)

1 tablespoon coriander

1/4 lime

1/4 lemon (optional)

mix of fresh vegetables (I've used potatoes, red pepper, green pepper,red cabbage, carrots, and yellow squash)

Simmer until sauce thickens and vegetables are done, stirring occasionally.