Vietnamese Lemon Grass Chicken Curry

Vietnamese Lemon Grass Chicken Curry

10
MommyFromSeattle 256

"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."

Ingredients

40 m {{adjustedServings}} servings 813 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 813 kcal
  • 41%
  • Fat:
  • 58.4 g
  • 90%
  • Carbs:
  • 4.6g
  • 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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Directions

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  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

10
  1. 13 Ratings

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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/ski...

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 delicio...

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 ove...