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Vietnamese Lemon Grass Chicken Curry

"This recipe has been passed down from my grandmother in Vietnam and makes the best aromatic, slightly spicy chicken curry ever. Fresh lemon grass is the secret! Serve over white or sticky rice and you're in heaven."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 281 people have saved this

Prep Time:
15 Min
Cook Time:
25 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 tablespoons vegetable oil
  • 1 lemon grass, minced
  • 1 (3 pound) whole chicken, cut into pieces
  • 2/3 cup water
  • 1/4 cup fish sauce
  • 1 1/2 tablespoons curry powder
  • 1 tablespoon cornstarch
  • 1 tablespoon chopped cilantro (optional)

Directions

  1. Heat the vegetable oil in a skillet over medium heat. Stir in the lemon grass, cooking until fragrant, 3 to 5 minutes. Place the chicken into the skillet. Cook and stir the chicken until no longer pink in the center and the skin is browned, about 10 minutes. Stir in the water, fish sauce, and curry powder. Increase heat to high and bring to a boil. Reduce heat and simmer for 10 to 15 minutes.
  2. Mix cornstarch and 2 tablespoons of the curry sauce in a small bowl, until smooth. Stir cornstarch mixture into the skillet and simmer until sauce has thickened, about 5 minutes. Garnish with cilantro before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 817 | Total Fat: 58.4g | Cholesterol: 255mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2009 by MommyFromSeattle 
I'm the recipe owner, but wanted to add that you can use boneless, skinless chicken thighs in... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2009 by ALICORN2 
Sounded good, but WAY too much fish sauce! I did it as written and it was like eating salt. ... MORE

 
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