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
VIETNAMESE LEMON CHICKEN
This is really a simple recipe and the 'lemon' in the title comes from lemon grass. This chicken is good hot, cold or room temperature. I've made it one day, chilled it and made it into a salad the day after. This is a recipe I've adapted from A Spoonful of Ginger, by Nina Simonds.
Provided by Hey Jude
Categories Whole Chicken
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oven to 400°.
- Rinse the chicken, drain and pat dry inside and out.
- Remove the peel from the lime and drop the peelings along with the remaining ingredients into a food processor or blender and blend to a paste; rub the mixture inside the chicken and all over the skin; working carefully so as not to rip the skin, make a small pocket under the skin at the breast and slip some of the seasonings into the pocket; use your fingers on the outside of the breast to spread the seasonings evenly over the meat (under the skin).
- Quarter the peeled lime and squeeze the juice inside the cavity as well as over the chicken then put the lime halves inside the chicken.
- Place the chicken in a shallow roasting pan, breast side up, and roast 1 1/2 hours, or until the juices run clear when the thigh is pierced with a knife.
- Remove from the oven and cool slightly.
- To serve, remove the lime from the cavity and carve the chicken into serving pieces.
Nutrition Facts : Calories 114.2, Fat 7.8, SaturatedFat 2.2, Cholesterol 35.6, Sodium 387.3, Carbohydrate 2.2, Fiber 0.4, Sugar 0.4, Protein 8.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love