This is a mild and creamy coconut milk-based Vietnamese curry. The beautiful fragrance of lemongrass brings refreshing bright flavour and it’s very simple and quick to make. A great dish for a lazy summer night.
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— Vietnamese Lemongrass Chicken Curry (serves 4) —
700g chicken thigh, boned and skinned
3-4 stalks lemongrass
3 shallots, finely sliced
2 cloves garlic, finely chopped
2 small green chillies, finely chopped
2 tablespoons vegetable oil
1/2 teaspoon palm sugar (or brown sugar)
2 & 1/2 tablespoon Vietnamese fish sauce (nouc mam)
1 & 1/2 tablespoon curry powder
1 bay leaf
300ml coconut milk
2 tablespoons roasted peanits, chopped (for garnish)
2 tablespoons coriander leaves, chopped (for garnish)
4 portions of plain boiled rice
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Cut the chicken thigh into 1 inch pieces. Crash the lemongrass stalks and cut into 1 inch pieces.
Heat the vegetable oil in a large frying-pan or wok, stir-fry the garlic and shallot over medium heat for 1 minute. Add the chopped lemongrass, green chillies, curry powder, nouc mam, palm sugar, bay leaf and chopped chicken thigh and stir-fry for another 5 minutes.
Pour the coconut milk and mix everything well. Simmer over low heat for about 10 minutes.
Serves with plain boiled rice and garnish with chopped roasted peanut and chopped coriander leaves.