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This lemongrass curry recipe has been passed down to me by my grandmother in Vietnam. This aromatic dish is the best slightly spicy chicken curry ever. Fresh lemongrass is the secret! When you serve this cloud-nine dish over white or sticky rice, you’ll be in heaven.
Ingredients
- 2 tablespoons vegetable oil
- 1 lemon grass, minced
- 1 (3 pound) whole chicken, cut into pieces
- 2/3 cup water
- 1 tablespoon fish sauce
- 1 ½ tablespoons curry powder
- 1 tablespoon cornstarch
- 1 tablespoon chopped cilantro (Optional)
Directions
Step 1
Heat vegetable oil in a skillet over medium heat. Stir in lemongrass, cooking until fragrant, 3 to 5 minutes. Place chicken into the skillet. Cook and stir chicken until no longer pink in the center and skin is browned, about 10 minutes. Stir in water, fish sauce, and curry powder. Increase heat to high and bring to a boil. Reduce heat and simmer for 10 to 15 minutes.
Step 2
Mix cornstarch and 2 tablespoons of 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 813 | |
| % Daily Value * | |
| Total Fat58g | 75% |
| Saturated Fat16g | 79% |
| Cholesterol255mg | 85% |
| Sodium515mg | 22% |
| Total Carbohydrate5g | 2% |
| Dietary Fiber1g | 3% |
| Total Sugars0g | |
| Protein64g | |
| Vitamin C6mg | 31% |
| Calcium55mg | 4% |
| Iron4mg | 23% |
| Potassium730mg | 16% |
*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.
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