Chicken with Lemongrass

The lemongrass, really compliments this easy and nutritious recipe. Serve with Asian noodles or steamed white rice.

Serves:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@- Carla -
Contributor
@- Carla -
Contributor
"The lemongrass, really compliments this easy and nutritious recipe. Serve with Asian noodles or steamed white rice. "
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. acarlson3
    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
    Reply
  2. moviefan
    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.
    Reply
  3. moviefan
    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.
    Reply
  4. Susie in Texas
    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.
    Reply
  5. - Carla -
    The lemongrass, really compliments this easy and nutritious recipe. Serve with Asian noodles or steamed white rice.
Advertisement