Chicken Lemongrass Curry

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For the marinade:

  • 4 chicken breasts (or deboned thighs)
  • 3 tablespoons fish sauce
  • 1 and half tablespoons sugar
  • 2 cloves garlic
  • 1 red chilli finely diced
  • 2 lemongrass stalks (white part only)
  • 1 tablespoon curry powder

For the sauce

  • 2 cloves chopped garlic
  • 2 lemongrass stalks (white part only)
  • 1 small red onion
  • 1 tin coconut milk

Combine fish sauce, sugar and mix until dissolved. In the mixing bowl add 2 crushed (not cut) lemongrass stalks (white part only)2 cloves chopped garlic, 1 tablespoon curry powder, 1 red chilli finely diced and the chicken pieces, toss all over and when chicken is evenly coated in the marinade refrigerate for at least 2 hours or preferably overnight.

Heat vegetable oil in a casserole or wok, add the other 2 chopped garlic cloves, remaining 2 lemongrass stalks and fry until slightly brown and fragrant. Add the chicken in marinade to the casserole and gently fry for a few minutes. Now add the onion, mix well and continue stiring for about 10 minutes. Add the coconut milk and continue cooking until chicken is tender. Serve with white or brown rice. If you like the flavour of lemons you will love this recipe.

Recipe by Ana Maria Morro

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