Vietnamese Lemon Grass Chicken Curry Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by mauigirl
Reviewed: 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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Photo by mauigirl

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA
Living In: Lahaina, Hawaii, USA
Reviewed: Mar. 13, 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
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Reviewed: Feb. 17, 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.
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Cooking Level: Intermediate

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Reviewed: Dec. 31, 2009
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
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Photo by baydog

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Reviewed: 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.
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Reviewed: Nov. 15, 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.
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Reviewed: Oct. 27, 2009
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.
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Photo by MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA
Living In: Seattle, Washington, USA


 
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