Chicken and Lemon Grass Curry is a Vietnamese curry is extremely simple, Nice and very simple recipe and elegant recipe
Serves: 4—6 Prep: 15 mins
Cooking: 15—20 mins
boneless, skinless chicken breasts
750 g( 1/2 llb)
peanut oil 2 tablespoons
garlic cloves 2, finely chopped
shallots 3, finely sliced
lemon grass stalks 3, crushed and cut into 2.5
cm (1 inch) pieces
Vietnamese fish sauce or nampla
pepper 1/2 teaspoon
light brown sugar 1/2 teaspoon
mild curry paste 1 teaspoon
green chile peppers 2 small, chopped
chicken stock 3 tablespoons
coconut milk 125 ml (4 fl oz)
crushed roasted peanuts
Cut the chicken into 5 mm x 2.5 cm (1/4 x 1 inch) strips.
Heat a wok, add the oil and stir-fry the garlic and shallots for I minute. Add the lemon grass, fish sauce, pepper, sugar. curry paste. chite peppers and chicken strips and stir-fry for 3—4 minutes.
Stir in the stock and coconut milk and simmer gently for 6 minutes until the chicken is cooked through. Serve garnished with crushed roasted peanuts and cilantro.
To make crushed roasted peanuts, dry-fry 25 g (2 tablespoons) un roasted peanuts in a frying pan, stirring constantly. Leave to cool, then put the nuts into a plastic bag and crush with a rolling pin.
|Chicken and Lemon Grass Curry|