Lemongrass-Curry Chicken

luluesque-lemongrass-chicken1

luluesque-lemongrass-chicken2

 {Sorry! iPhone shot!}

I was quite surprised when I started researching for lemongrass chicken recipes to try. I don’t recall my Mama ever adding curry to her lemongrass chicken. Nonetheless, this recipe I used turned out to be quite delicious, especially once I added all the fresh veggies and herbs to this dish. 🙂

CHICKEN INGREDIENTS:

  • 1.5 lbs. organic chicken breast/thigh ~ cut into 1-1.5 inch pieces*
  • 3 tbs organic cooking oil
  • 3 tbs filtered water
  • 2 tbs fish sauce
  • 1 tb curry powder
  • 1/2 teaspoon sea salt
  • 2 tbs plus 1.5 teaspoons evaporated cane sugar
  • 3 fresh lemongrass stalks (tender inner white bulbs only) ~ minced**
  • 6 garlic cloves ~ minced**
  • 3 chilies ~ minced**
  • 2 large shallots ~ thinly sliced

NOODLES & VEGGIES:

  • 1 small package thin vermicelli “sticks” ~ follow cooking instructions on package
  • 2 sprigs scallions (optional) ~ thinly sliced, diagonally
  • organic carrots ~ julienned
  • purple cabbage ~ thinly sliced
  • basil leaves ~ coarsely chopped
  • mint leaves ~ coarsely chopped
  • cilantro leaves ~ coarsely chopped

PREPARATION:

  1. In a large mixing bowl, combine the fish sauce, garlic, curry powder, sea salt, and 1.5 teaspoons of the evaporated cane sugar. Add the chicken meat to coat. Cover the bowl and refrigerate for about 30 minutes to marinate.
  2. When you are ready to cook, in a small skillet, mix the remaining 2 tb of sugar with 1 tb of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a small bowl.
  3. In a large stainless steel skillet (preferably a wok if you own one), heat the oil on medium-high heat. Add the lemongrass, shallot, and chilies and sauté until fragrant.
  4. Add the chicken and caramel. Sauté  until the chicken is fully cooked and the sauce is slightly thickened.
  5. Serve on a bed of vermicelli noodles, topped with fresh colorful veggies. Voila! 🙂

NOTES:
*You can certainly make this a vegetarian meal by replacing the chicken with tofu or some other vegetarian protein. I have also made a tofu version with this recipe and it turned out amazing. In fact, even some my carnivorous dinner guests were amazed!
**You can save yourself time by purchasing pre-minced lemongrass. I’ve been able to find this at the Asian markets. You can get just lemongrass, or you can get a lemongrass-garlic-chili blend. I prefer the latter. Even better is making your own and just freezing it until you need it.

Published by

luluwho

Designer • Amateur Chef • Recreational Photographer • Flexitarian Foodie • Forager • Globetrotter

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