Lemongrass and coconut chicken curry

Recipes / Meat

In this clever curry recipe, the chicken skin stays crispy while the meat is infused with aromatic Asian flavours.

Recipe «Lemongrass and coconut chicken curry» presented in category Recipes / Meat, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp peanut oil, 8 small chicken thigh cutlets, skin-on, 1 brown onion, finely chopped, 2 garlic cloves, crushed, 2cm piece fresh ginger, finely grated , 1 stalk lemongrass , finely chopped, 1 tsp ground turmeric, 1 long red chilli, thinly sliced , 400ml can light coconut cream, 1 1/2 tbsp fish sauce, 2 green onions, thinly sliced, 1 1/2 cups bean sprouts, 1/2 cup fresh coriander leaves, 4 cups steamed jasmine rice, to serve.

Ingredients:

  • 2 tsp peanut oil 
  • 8 small chicken thigh cutlets, skin-on 
  • 1 brown onion, finely chopped 
  • 2 garlic cloves, crushed 
  • 2cm piece fresh ginger, finely grated 
  • 1 stalk lemongrass , finely chopped 
  • 1 tsp ground turmeric 
  • 1 long red chilli, thinly sliced 
  • 400ml can light coconut cream 
  • 1 1/2 tbsp fish sauce 
  • 2 green onions, thinly sliced 
  • 1 1/2 cups bean sprouts 
  • 1/2 cup fresh coriander leaves 
  • 4 cups steamed jasmine rice, to serve 

Instructions

  1. Heat oil in a large, deep frying pan over medium-high heat. Cook chicken, skinside down, in batches, for 4 to 5 minutes or until skin is golden and crisp. Turn, cook for a further 2 to 3 minutes or until browned. Transfer to a plate.
  2. Drain excess fat from pan, leaving 1 tablespoon. Add brown onion. Cook, stirring, for 5 minutes or until softened. Add garlic, ginger and lemongrass. Cook for 30 seconds. Add turmeric and 1/2 the chilli. Cook, stirring, for 1 minute or until fragrant. Add coconut cream and fish sauce. Bring to the boil.
  3. Return chicken to pan, skin-side up. Reduce heat to low. Simmer, uncovered, for 10 to 12 minutes or until chicken is cooked through. Stir in green onion.
  4. Combine bean sprouts, coriander and remaining chilli in a bowl. Divide rice among serving plates. Top with chicken. Drizzle with sauce. Serve topped with bean sprout mixture.