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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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

813 calories; 58.4 g total fat; 255 mg cholesterol; 515 mg sodium. 4.6 g carbohydrates; 63.8 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/18/2010
I'm the recipe owner the the ingredient list was printed wrong. ONLY use about 1-3 tablespoons Fish Sauce - NOT 1/4 cup. Measure based on your personal preference. You can also use boneless/skinless chicken thighs for this. I forgot to put in the ingredient list to add a few pinches of brown sugar. It rounds out the flavor wonderfully. Dark meat is the usual choice for this traditional dish. Read More
(61)

Most helpful critical review

Rating: 2 stars
11/30/2009
I've also found this dish to be extraordinarily salty with the amount of fish sauce recommended. It was inedible until I added a bit of vinegar and brown sugar. I would imagine it is a delicious recipe if you use the fish sauce sparingly. Read More
(9)
14 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/18/2010
I'm the recipe owner the the ingredient list was printed wrong. ONLY use about 1-3 tablespoons Fish Sauce - NOT 1/4 cup. Measure based on your personal preference. You can also use boneless/skinless chicken thighs for this. I forgot to put in the ingredient list to add a few pinches of brown sugar. It rounds out the flavor wonderfully. Dark meat is the usual choice for this traditional dish. Read More
(61)
Rating: 5 stars
02/18/2010
I'm the recipe owner the the ingredient list was printed wrong. ONLY use about 1-3 tablespoons Fish Sauce - NOT 1/4 cup. Measure based on your personal preference. You can also use boneless/skinless chicken thighs for this. I forgot to put in the ingredient list to add a few pinches of brown sugar. It rounds out the flavor wonderfully. Dark meat is the usual choice for this traditional dish. Read More
(61)
Rating: 2 stars
11/30/2009
I've also found this dish to be extraordinarily salty with the amount of fish sauce recommended. It was inedible until I added a bit of vinegar and brown sugar. I would imagine it is a delicious recipe if you use the fish sauce sparingly. Read More
(9)
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Rating: 5 stars
02/18/2010
My family (including my 5 and 7 yr olds) Loved this recipe. I did make sure to read the owners warning about the error with the fish sauce amount and it all turned out fantastic. I served it over white rice. Read More
(7)
Rating: 5 stars
03/14/2011
Mommy From Seattle! Love this dish! And my husband who is Vietnamese-Chinese thought I would never be able to make a Vietnamese dish. He was enthusiastically impressed and wants me to make the dish again! But I'd like to impress him with my new culinary skills. Would you please post other dishes using lemon grass. Thank you! Spicy Thai Read More
(6)
Rating: 5 stars
01/02/2010
Use fish sauce made in Thailand the others are way to salty. White sugar cuts the salt taste. The barnd I use is Tiparos (fish sauce) If you like the taste of fish sauce I suggest adding a 1/4 cup of sugar the cut the salt. This is a great recipe Read More
(5)
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Rating: 3 stars
11/16/2009
Sounded good but WAY too much fish sauce! I did it as written and it was like eating salt. I think maybe 1 tbsp would be plenty. Read More
(3)
Rating: 5 stars
06/02/2014
This was delicious! Made it for some very picky teenagers because I had all of the ingredients and it was a HIT! Read the owner's warning and made the correction. Again DELICIOUS! Read More
(3)
Rating: 5 stars
04/29/2014
Saw lemongrass in the store wanted to make something with it found this recipe on the AR app and made it that night. Soooo good. Loved the sauce. Read More
(3)
Rating: 5 stars
12/10/2012
This was absolutly delicious! I used boneless skinless chicken thighs. I also took your suggestion to use a couple of tablespoons of brown sugar to carmelize the glaze. I served it with chopped peanuts and cilantro for garnish and it was ONO! Thanks so much for sharing! Read More
(2)