Vietnamese Lemon Grass Chicken Curry

Vietnamese Lemon Grass Chicken Curry

7 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
MommyFromSeattle
Recipe by  MommyFromSeattle

“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

Adjust Servings

Original recipe yields 4 servings

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 (7)

Rate This Recipe
MommyFromSeattle
50

MommyFromSeattle

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.

After Dark
6

After Dark

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.

mrsnaty
5

mrsnaty

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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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 813 cal
  • 41%
  • Fat
  • 58.4 g
  • 90%
  • Carbs
  • 4.6 g
  • 1%
  • Protein
  • 63.8 g
  • 128%
  • Cholesterol
  • 255 mg
  • 85%
  • Sodium
  • 515 mg
  • 21%

Based on a 2,000 calorie diet

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