Vietnamese Lemon Grass Chicken Curry Recipe - Allrecipes.com
Vietnamese Lemon Grass Chicken Curry Recipe
  • READY IN 40 mins

Vietnamese Lemon Grass Chicken Curry

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

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.
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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.

 
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.

 
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.

 
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

 
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

 
Apr 29, 2014

Saw lemongrass in the store, wanted to make something with it, found this recipe on the AR app and made it that night. Soooo good. Loved the sauce.

 
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.

 
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!

 

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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.

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