Time: 55 min.
Complexity: easily
Servings: 4

Vietnamese-style chicken stewed in coconut milk with lemongrass - a detailed recipe.

Ingredients:

• 1.4 kg diced boneless chicken (thighs or breasts)
• 1 can (450 g) baby corn on the cob (drained)
• 1 cup of peas in pods
• 1 tbsp chopped fresh hot red chili pepper
• 110 g unsweetened coconut milk
• 2 tbsp (30 g) butter
• 1 large onion, cut into half rings
• 3 chopped cloves of garlic
• 1 tbsp coarse salt, optional
• 2 tsp ground black pepper
• 1 tbsp. sugar
• 1.5 tbsp. chopped fresh ginger
• 4 stalks lemongrass (cut off green tops, then finely chop white ends*)
• 2 tbsp. curry powder
• 3 tablespoons soy sauce
• 4 tablespoons fish sauce
• Coarsely grated fresh coconut for garnish (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, soy sauce, fish sauce, chili pepper, ginger root, onions, garlic, corn, sugar snap peas, lemongrass, coconut flakes, coconut milk, curry

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Preparation:

Step 1
• In a medium skillet, melt the butter over medium heat. Add the corn, half the onion, and all the garlic.
  
  Cook, stirring frequently, until softened, about 7 minutes. Add salt (if using), black pepper, sugar, chopped ginger, and chicken. Cook over medium-high heat until the sugar dissolves and the onion mixture and chicken begin to brown, about 15 minutes.
Step 2
• Add the remaining onions, chili peppers, lemongrass, curry powder, soy sauce, fish sauce and coconut milk.
  
  Add the peas, stir, reduce heat to medium-low, cover, and cook until no longer pink in the center of the chicken pieces, about 10 minutes.
  *Lemongrass can be purchased at Asian markets and in specialty stores.
Step 3
• Remove the lid and simmer (reducing the heat if necessary) until the sauce has thickened and the chicken is tender, about 10 minutes more.
  
  Serve warm, sprinkled with coconut flakes if desired. This dish tastes even better the next day!

Votes: 2