READY IN 40 mins

Vietnamese Lemon Grass Chicken Curry

Read Reviews (7)

"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." — MommyFromSeattle

Directions

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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 18, 2010

I'm the recipe owner the the ingredient list was printed wrong. ONLY use about 1-3 tablespoons Fish Sauce - NOT 1/4 cup. Measure based on your personal preference. You can also use boneless/skinless chicken thighs for this. I forgot to put in the ingredient list to add a few pinches of brown sugar. It rounds out the flavor wonderfully. *Dark meat is the usual choice for this traditional dish.

—MommyFromSeattle

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Most Helpful Critical Review

Nov 30, 2009

I've also found this dish to be extraordinarily salty with the amount of fish sauce recommended. It was inedible until I added a bit of vinegar and brown sugar. I would imagine it is a delicious recipe if you use the fish sauce sparingly.

—After Dark

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9 Ratings

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Feb 18, 2010

My family (including my 5 and 7 yr olds) Loved this recipe. I did make sure to read the owners warning about the error with the fish sauce amount and it all turned out fantastic. I served it over white rice.

—mrsnaty

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Jan 02, 2010

Use fish sauce made in Thailand the others are way to salty. White sugar cuts the salt taste. The barnd I use is Tiparos (fish sauce) If you like the taste of fish sauce I suggest adding a 1/4 cup of sugar the cut the salt. This is a great recipe

—baydog

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Mar 14, 2011

Mommy From Seattle! Love this dish! And my husband who is Vietnamese-Chinese thought I would never be able to make a Vietnamese dish. He was enthusiastically impressed and wants me to make the dish again! But I'd like to impress him with my new culinary skills. Would you please post other dishes using lemon grass. Thank you! Spicy Thai

—dt

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Nov 16, 2009

Sounded good, but WAY too much fish sauce! I did it as written and it was like eating salt. I think maybe 1 tbsp would be plenty.

—ALICORN2

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Dec 10, 2012

This was absolutly delicious! I used boneless, skinless chicken thighs. I also took your suggestion to use a couple of tablespoons of brown sugar to carmelize the glaze. I served it with chopped peanuts and cilantro for garnish and it was ONO! Thanks so much for sharing!

—mauigirl.. Intermediate not a

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Nutrition

Calories
813 kcal
41%

Carbohydrates
4.6 g
1%

Cholesterol
255 mg
85%

Fat
58.4 g
90%

Fiber
0.8 g
3%

Protein
63.8 g
128%

Sodium
515 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Vietnamese Lemon Grass Chicken Curry

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 813
Calories from Fat: 525

% Daily Value *
Total Fat 58.4g 90 %
Saturated Fat 15.8g 79 %
Cholesterol 255mg 85 %
Sodium 515mg 21 %
Potassium 730mg 20 %
Total Carbohydrates 4.6g 1 %
** Dietary Fiber 0.8g 3 %
Protein 63.8g 128 %
** Sugars 0.2g
Vitamin A 11 %
Vitamin C 10 %
Calcium 7 %
Iron 42 %
** Thiamin 1 %
Niacin 270 %
Vitamin B6 77 %
Magnesium 30 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.