Coconut Chicken Curry With Turmeric And Lemongrass Recipes

COCONUT CHICKEN CURRY WITH TURMERIC AND LEMONGRASS

Steps:

• Remove tough outer layers from lemongrass. Finely grate bottom third of 1 stalk and set aside; discard the rest of the stalk. Trim and discard top third of remaining stalk, then bruise stalk by giving it a few whacks against a cutting board (this helps release the essential oils). Tie it in a loose knot; set aside.
• Pulse reserved grated lemongrass with shallot, garlic, ginger, red pepper flakes, turmeric, and 2 Tbsp. water in a food processor, adding a splash or two of water if needed, until a paste forms.
• Heat oil in a large skillet over medium. Season chicken with salt and pepper and cook, skin side down, until skin is lightly browned and crisp, 8-10 minutes. Transfer to a plate.
• Cook spice paste in same skillet, stirring, until very fragrant, about 5 minutes (it will begin to darken slightly as the water evaporates and the paste begins to fry in the fat left behind).
• Add kaffir lime leaves (if using), cinnamon, cardamom, star anise, coconut milk, coconut sugar, and reserved knotted lemongrass to skillet. Bring to a simmer, add chicken, and cook, turning pieces occasionally and scraping bottom of skillet often, until chicken is falling-apart tender and coconut milk has broken (the fat will separate from the liquid and start to brown the chicken and other aromatics), about 1 1/2 hours.
• Toast shredded coconut in a dry small skillet over medium heat, tossing occasionally, until golden brown, about 5 minutes. Let cool.
• Arrange chicken on a platter and spoon any braising liquid over. Top with cilantro, chives, and toasted coconut.

VIETNAMESE COCONUT LEMONGRASS CHICKEN

Steps:

• Melt the butter in a medium skillet over medium heat. Add the half the onion and all the garlic and cook, stirring frequently, until both begin to soften, about 7 minutes. Add the salt (if using), black pepper, sugar, chopped ginger and chicken. Cook over medium-high heat until the sugar melts and the onion mixture and chicken begin to brown, about 15 minutes.
• Add the remaining onion, the chili peppers, lemon grass, curry powder, soy sauce, fish sauce and coconut milk. Stir, reduce the heat to medium-low, cover, and cook until the chicken is no longer pink at the center, about 10 minutes. Remove the lid and simmer (adjusting the heat if necessary) until the sauce thickens and the chicken is tender, about 10 minutes more.
• Serve warm garnished with coconut shavings if desired. This dish tastes even better the next day!

CHICKEN WITH LEMONGRASS & COCONUT

Steps:

• Tip all the ingredients except the chicken, lime juice and herbs into a pan, bring to a gentle simmer and cook uncovered at a relaxed bubble for 5 minutes.
• Add the chicken, cover and simmer for 15 minutes, until the chicken is tender. Stir in the lime juice, then scatter over the herbs before serving with rice.

CHICKEN CURRY WITH POTATOES AND LEMONGRASS

Steps:

• Combine fish sauce, garam masala, paprika, and turmeric in a bowl. Rub mixture deeply into chicken and let marinate at room temperature for 20 minutes.
• Combine onions, habanero pepper, ginger root, and garlic in a blender and process until smooth.
• Heat oil in a saucepan over medium heat. Add onion mixture, lemongrass, and shrimp paste. Stir and fry for about 8 minutes.
• Pour chicken and marinade into the saucepan. Stir and fry until seared on all sides, about 10 minutes. Add potatoes and salt and stir for about 3 minutes. Add broth, making sure chicken and potatoes are covered; add more liquid if necessary. Bring to a boil and cook, covered, for 20 minutes. Remove lid and cook 10 minutes more.

CAMBODIAN LEMONGRASS CHICKEN CURRY

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.