Vietnamese Lemongrass Chicken
Sounds really good, a must try for me.
Ingredients
- 750 grams chicken breasts, boneless, skinless, cut into 1½ inch cubes, (1½ lb)
- 2 tablespoons fish sauce
- 3 cloves garlic, finely minced
- 1 tablespoon curry powder, I am assuming Indian curry powder
- ½ teaspoon salt
- 2 tablespoons sugar, plus 1½ teaspoons
- 3 tablespoons water
- 3 tablespoons cooking oil
- 2 stalks fresh lemongrass, tender white inner bulbs, minced
- 1 large shallot, thinly sliced
- 3 Bird's Eye Chilis, seeded and minced
- 1 spring onion, sliced, for garnish
Instructions
- In a large mixing bowl, add the fish sauce, garlic, curry powder, salt, and 1½ teaspoons of sugar, mix together. Add the chicken and mix to coat the chicken.
- In a skillet, mix together the 2 tablespoons of sugar and 1 tablespoon of water over high heat, stirring until the sugar is dissolved, then cook without stirring until the mixture develops a deep amber color, remove from heat and stir in the remaining 2 tablespoons of water, pour this into a small bowl, you just made a simple form of caramel.
- Now heat a wok or wok pan on medium high heat, add the oil until just before smoking hot, add the lemongrass, shallot, and chilies and stir fry until fragrant, then add the chicken and the caramel you made and stir fry until the the chicken is cooked through, just a matter of minutes, and the sauce is slightly thickened.
- Transfer to a serving bowl and garnish with spring onion if desired. Serve with hot cooked rice.
Notes
Figure about 45 Baht for the chicken. For 4 servings, this is about 34 cents per serving.
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