VIETNAMESE LEMON GRASS CHICKEN CURRY
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.
Provided by MommyFromSeattle
Categories World Cuisine Recipes Asian Vietnamese
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : Calories 812.9 calories, Carbohydrate 4.6 g, Cholesterol 255 mg, Fat 58.4 g, Fiber 0.8 g, Protein 63.8 g, SaturatedFat 15.8 g, Sodium 514.8 mg, Sugar 0.2 g
CAMBODIAN LEMONGRASS CHICKEN SOUP
My Khmer sons both love this soup at our favorite Cambodian restaurant, Chez Sovan, in San Jose, CA. This is my attempt to match the flavors at home. My oldest son's comment on trying the soup was, Mmm so close, make some more! Serve with warm baguette.
Provided by KLemons
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h30m
Yield 4
Number Of Ingredients 21
Steps:
- Combine chicken broth, lemon juice, lemon zest, garlic, lime juice, lime zest, peppercorns, soy sauce, ginger, fish sauce, and chile pepper in a large pot.
- Remove tough outer stalks from lemongrass. Halve inner stalks and cut into 3-inch peaches. Place in a resealable plastic bag and pound with a hammer until bruised.
- Fill bag with water and pour into the pot. Bring soup to a boil; reduce heat and simmer until flavors combine, about 20 minutes. Strain with a small mesh strainer, discarding solids. Pour strained liquid back into the pot.
- Stir chicken, green onions, carrot, cabbage, mung bean sprouts, Chinese mushrooms, cilantro, Thai basil, and mint into the soup. Simmer over medium heat until carrot is tender, about 10 minutes.
- Spoon 1 teaspoon garlic chile paste into the bottom of each serving bowl and ladle soup on top.
Nutrition Facts : Calories 273 calories, Carbohydrate 33.9 g, Cholesterol 49.2 mg, Fat 8.6 g, Fiber 6.5 g, Protein 21.4 g, SaturatedFat 2.1 g, Sodium 1209.1 mg, Sugar 4.9 g
CAMBODIAN LEMONGRASS CHICKEN CURRY
A gentle curry with strong lemongrass flavor. Goes great over white or brown rice. Don't be frightened off by the cook time, it mostly takes care of itself and needs little attention once you combine the ingredients. Got the recipe from Savory Spice Shop in Santa Rosa, CA
Provided by Da Huz
Categories Curries
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the water, curry powder, lemongrass powder, oil, and fish sauce with a fork to form a paste. Reserve.
- Heat the coconut milk on low heat 5-6 minutes. Add the curry paste.
- Add chicken, then add green beans. Simmer, covered, for about 30 minutes. Stir or shake pan occasionally, but try to make sure chicken stays at the bottom of the mix (green beans are less likely to have salmonella, so their cooking isn't as critical).
- Curry is done when chicken is tender. Serve over rice.
Nutrition Facts : Calories 572.8, Fat 30.2, SaturatedFat 15.5, Cholesterol 72.6, Sodium 814, Carbohydrate 50.5, Fiber 4.5, Sugar 42.3, Protein 27.6
CHICKEN SAMLá (CAMBODIAN CHICKEN CURRY)
From Cooking Light....This is one of the most popular dishes in Cambodia. It's a soupy curry that's more aromatic and less spicy than curries found in other parts of Southeast Asia. It uses a substantial amount of fresh ginger and lemongrass for flavor and fragrance. Serve over rice to soak up the sauce.
Provided by Mr Jackson
Categories Chicken Thigh & Leg
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Place first 10 ingredients in a food processor; process until minced, scraping sides of bowl occasionally.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ginger mixture; sauté 2 minutes. Add chicken; cook 2 minutes on each side. Add broth, coconut milk, and sugar, scraping pan to loosen browned bits; bring mixture to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is done.
- Remove pan from heat. Remove chicken from pan, reserving liquid in pan; cool chicken slightly. Remove the meat from bones, and discard bones. Place pan over medium heat. Stir in chicken and lime juice; cook for 2 minutes or until thoroughly heated. Serve with lime wedges, if desired.
- Cooking Light does not give prep or cook time. The times listed is my guess.
Nutrition Facts : Calories 439.2, Fat 12.7, SaturatedFat 3.2, Cholesterol 273.2, Sodium 591.8, Carbohydrate 7.7, Fiber 0.4, Sugar 1.4, Protein 69.5
VEGETABLE AND CHICKEN CURRY
Steps:
- Discard 1 or 2 outer layers from lemongrass and trim root ends. Thinly slice enough of lower 6 inches of stalks to yield 1/2 cup, then finely grind in a blender with garlic, chile, turmeric, and 4 tablespoons water until a coarse paste forms, adding another tablespoon water if too thick to blend. Set aside.
- Heat star anise in a dry 8-quart heavy pot over moderate heat, stirring occasionally, 10 minutes. Add coconut milk and peanuts and boil over moderately high heat, uncovered, stirring frequently, until very thick, about 5 minutes. Reduce heat to moderately low, then stir in curry paste and lemongrass paste and cook, stirring, 5 minutes. Add chicken, fish sauce, sugar, and salt and cook, uncovered, stirring frequently, 10 minutes.
- Increase heat to moderate, then add peanut butter, squash, sweet potato, onion, bell peppers, yellow-fleshed potato, and carrot and cook, covered, stirring occasionally, 10 minutes.
- Add remaining 2 1/2 cups water and bring to a boil over high heat, stirring occasionally. Reduce heat to moderately high and cook, uncovered, stirring occasionally, 8 minutes, or until vegetables are almost tender. Add beans and cook, stirring occasionally, until just tender, 6 to 8 minutes.
- Discard star anise and serve curry over rice, with bread on the side.
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