Vietnamese Lemongrass Chicken Curry

Vietnamese Lemongrass Chicken Curry
  • PREP TIME
    15 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    40 mins
  • SERVING
    4 People
  • VIEWS
    42

Transport your taste buds to the vibrant streets of Vietnam with this fragrant and flavorful Lemongrass Chicken Curry. Aromatic lemongrass infuses tender chicken pieces in a rich, slightly spicy curry sauce. Served over fluffy white or sticky rice, this dish is pure comfort food.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    5 g
  • Cholesterol
    255 mg
  • Fiber
    1 g
  • Protein
    64 g
  • Saturated Fat
    16 g
  • Sodium
    515 mg
  • Sugar
    0 g
  • Fat
    58 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Heat vegetable oil in a large skillet over medium heat. Add minced lemongrass and cook, stirring constantly, until fragrant (3-5 minutes).

Image Step 02
02 Step

Recipe View Add chicken pieces to the skillet. Cook, stirring occasionally, until chicken is browned on all sides and no longer pink inside (approximately 10 minutes).

Image Step 03
03 Step

Recipe View Pour in water, fish sauce, and curry powder. Increase heat to high and bring to a boil. Then, reduce heat to low, cover, and simmer for 10-15 minutes, or until chicken is cooked through.

Image Step 04
04 Step

Recipe View In a small bowl, whisk together cornstarch and 2 tablespoons of the curry sauce until smooth. This will prevent lumps.

Image Step 05
05 Step

Recipe View Pour the cornstarch mixture into the skillet and stir well. Simmer for another 5 minutes, or until the sauce has thickened to your desired consistency.

Image Step 06
06 Step

Recipe View Garnish with fresh cilantro before serving hot with white rice or sticky rice.

For a spicier curry, add a pinch of red pepper flakes or a finely chopped chili pepper along with the lemongrass.
If you don't have fresh lemongrass, you can use lemongrass paste, but the flavor will be slightly different. Start with 1 tablespoon of paste and adjust to taste.
Chicken thighs work well in this recipe and tend to stay more moist than chicken breasts during the simmering process.

Jeff Botsford

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.1/ 5 ( 14 Ratings)
Total Reviews: (3)
  • Jordan Sawayn

    I added a little bit of coconut milk at the end for extra creaminess, and it was delicious!

  • Annabelle Leannon

    This recipe is amazing! The lemongrass flavor really shines through. I will definitely make this again.

  • Dakota Shanahan

    Easy to follow and the flavor is incredible! My family loved it.

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