Chicken with Lemongrass

"The lemongrass, really compliments this easy and nutritious recipe. Serve with Asian noodles or steamed white rice. "
 
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Ingredients:
14
Serves:
2
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ingredients

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directions

  • Heat oil and fry onion with garlic for 1 minute. Add chicken, black pepper, lemon grass, fish sauce, sugar, curry and chili and stir fry for 4 minutes.
  • Add chicken, black pepper, lemon grass, fish sauce, sugar, curry and chili pepper and stir fry 5 minutes.
  • Add water and continue to stir fry an additional 8 to 10 minutes, or until chicken is just about cooked through.
  • Remove smashed Lemongrass.
  • Add the coconut milk and simmer, stirring, until sauce it thickened.
  • Serve over Asian noodles or steamed white rice.
  • Garnish with sprinkled chopped nuts and the freshly chopped cilantro.

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Reviews

  1. Someone should fix the duplicate directions. I did not have fresh chile pepper, so I used thai chili paste. I used a tablespoon and next time I will use 1/2 tablespoon. I liked this one a lot! Easy to fix and great taste as well. Allen
     
  2. This is a brilliant recipe. I did it in the wok with spring onions instead of onion and a scotch bonnet bell pepper, well a half of it. It was tangy, tasty and very aromatic. I put some fresh egg noodles in for the last two minutes and served all together. Great stuff. Thanks lots for this recipe.
     
  3. This recipe turned out very good. I was a bit hesitant about the coconut milk. I used Cream of Coconut and it blended very well with the lemony flavor. Since the lemon grass was only smashed and not minced, I removed it at the end of the cooking time because it tends to be tough. I served this over cooked white rice and we enjoyed it very much.
     
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Tweaks

  1. This is a brilliant recipe. I did it in the wok with spring onions instead of onion and a scotch bonnet bell pepper, well a half of it. It was tangy, tasty and very aromatic. I put some fresh egg noodles in for the last two minutes and served all together. Great stuff. Thanks lots for this recipe.
     

RECIPE SUBMITTED BY

<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson &amp; Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes &amp; ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music &amp; a few good friends. <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /></p>
 
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