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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 813 Calories

Ingredients

• ⅔ cup water
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 ½ tablespoons curry powder
• 1 (3 pound) whole chicken, cut into pieces
• 1 tablespoon fish sauce
• 1 tablespoon chopped cilantro (Optional)
• 1 lemon grass, minced

Recipe Instructions

Step 1

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.

Step 2

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.