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    You are in: Home / Recipes / Chicken Lemongrass and Potato Curry - Adapted from Andrea Nguyen Recipe
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    Chicken Lemongrass and Potato Curry - Adapted from Andrea Nguyen

    Chicken Lemongrass and Potato Curry - Adapted from Andrea Nguyen. Photo by mersaydees

    1/1 Photo of Chicken Lemongrass and Potato Curry - Adapted from Andrea Nguyen

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    20 mins

    1 hr 15 mins

    Chef #573036's Note:

    This curry is great with warm baguette or rice. I have reduced the amount of oil to 1 tbsp and used chicken breasts instead of thighs but both are delicious.

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    Units: US | Metric


    1. 1
      The lemongrass, ginger and onion paste. Place lemongrass into the bowl of the food processor and process until the lemongrass is transformed into a soft, fluffy mass, about 3 minutes. (You'll see a whirling snow blizzard in the bowl.) Add the ginger to the bowl of the food process and pulse until the ginger is finely chopped. Add the onion and process the entire mixture to a nice paste.
    2. 2
      Cook the curry. Heat the oil in a large saucepan (4 or 5-quart) over medium heat. Saute the paste of lemongrass, ginger and onion until it is fragrant, about 3 minutes. Add the curry powder and dried red chili flakes (if using) and continue sautéing to aromatize the spices, about 1 minute. Add the chicken pieces, salt, pepper, coconut milk and enough water to just cover the chicken. Bring to a simmer and cook uncovered for 20 minutes.
    3. 3
      Add the potatoes. While the curry simmers, peel the potatoes and cut them into 1-inch chunks. Add the potatoes to the curry when the initial cooking time has elapsed. Bring the curry back to a simmer and continue cooking for 15 minutes, until the potatoes are tender. Turn off the heat and let the curry sit, covered, for 30 to 45 minutes to let the flavors meld and mature.
    4. 4
      Final touches. Reheat over low heat and correct the seasoning. Serve with lots of steamed rice, or warm baguette for dipping. Lime wedges are a good accompaniment for folks who want to cut some of the heat!
    5. 5
      NOTES & TIPS.

    Ratings & Reviews:

    • on December 18, 2011


      This is so good! It definitely requires a food processor in order to make the lemon grass/ginger/onion paste. Chicken thighs would be interesting, as would a whole cut-up chicken. Loved it! Thanks, Chef #573036. Made for Bargain Basement tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken Lemongrass and Potato Curry - Adapted from Andrea Nguyen

    Serving Size: 1 (513 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 792.3
    Calories from Fat 236
    Total Fat 26.3 g
    Saturated Fat 17.1 g
    Cholesterol 145.6 mg
    Sodium 1180.5 mg
    Total Carbohydrate 86.8 g
    Dietary Fiber 4.7 g
    Sugars 54.1 g
    Protein 52.8 g

    The following items or measurements are not included:



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