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main-meals

Chilli and Lemongrass Chicken

Delicious and quick mid week dinner.

35 4
Chilli and Lemongrass Chicken | DonalSkehan.com, Delicious and quick mid week dinner.

main-meals

Chilli and Lemongrass Chicken

Delicious and quick mid week dinner.

35 4
Saturday, July 26, 2014

2 lemongrass stalks, finely chopped

1 red chilli, deseeded and finely chopped

2 garlic cloves, peeled and finely chopped

1 tbsp Thai fish sauce (Nam Pla)

350g chicken thigh meat, cut into bite-sized chunks

1 tbsp sunflower oil

1 tbsp curry powder

100ml chicken stock

1 tbsp caster sugar

Small handful of mint, basil and coriander leaves, to garnish

Wok

35 mins
Serves 4

This is a wonderfully fragrant dish that is very easy to prepare. I use chicken thighs here as they have more flavour, but you can easily use chicken breasts instead. The paste made for the sauce can also be used with beef or pork.

 

In a bowl, combine the lemongrass, chilli, garlic and fish sauce. Place the chicken meat into another bowl and add half the lemongrass mix, reserving the rest. Cover and place in the fridge to marinate for at least 20 minutes.
Heat the oil in a wok or a large non-stick frying pan over a high heat. Add the reserved lemongrass mixture, then add the curry powder and stir-fry for about 1 minute until fragrant. Then add the marinated chicken and stir-fry for 4–5 minutes until the pieces have a nice colour on all sides.
Pour the chicken stock into the pan and stir in the sugar. Simmer for a few minutes until the stock has reduced and you are left with a thick sauce.
Serve with steamed rice and garnish with the herbs.
35 mins
Serves 4

Ingredients

2 lemongrass stalks, finely chopped

1 red chilli, deseeded and finely chopped

2 garlic cloves, peeled and finely chopped

1 tbsp Thai fish sauce (Nam Pla)

350g chicken thigh meat, cut into bite-sized chunks

1 tbsp sunflower oil

1 tbsp curry powder

100ml chicken stock

1 tbsp caster sugar

Small handful of mint, basil and coriander leaves, to garnish

You'll Need

Wok

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  • digitaldr

    I’ve cooked this a good view times – it’s delicious. I double up on the sauce quantities as otherwise it’s a bit dry for my tastes. Also I used palm sugar instead of caster for a more authentic taste.

    • http://www.donalskehan.com/ Donal Skehan

      Yes if you like more sauce that’s a great tip. Palm sugar can be hard enough to get here but if you can, I’d defo go with that. :)

  • Levine

    I’m an Asian. can i know how to get the chicken stock?

    • http://www.donalskehan.com/ Donal Skehan

      You can make it with a chicken stock cube or from scratch by boiling a chicken carcass with chopped carrots, onions and herbs in a bit pot of water. Strain and use the liquid as your stock.

      • Levine

        oic…. really thank you for your help.

  • gaps girl

    What type of red chilli are you using? Also, there are different types of curry powders–madras curry powder,garam masala, etc. What spices are you using in your curry powder? Also, if i don’t have stock on hand,can i use water? Very energetic video. Seemed like you were very passionate about what you were making.

    • http://www.donalskehan.com/ Donal Skehan

      Any curry powder you like will work just fine. If you want to be particular about it coriander, turmeric, cumin and chilli pepper should be the main components in your spice mix. With the chilli, it’s down to personal taste. I like it spicy but you also want the fruity notes that you can get from some varieties. Hope that helps!

  • Jessica

    Hi donal..can i used brown sugar instead of palm sugar or caster sugar for this recipe? And also can you give me a special Irish bbq roasted pork, if you don’t mind?

    • http://www.donalskehan.com/ Donal Skehan

      You sure can! less authentic but will do the same job!

  • banditboy

    I absolutely love this recipe. I’m making it again tonight, thanks Donal!

  • Louise

    I absolutely love this recipe! I crave it sometimes!! My fiance doesn’t like spicy food but it’s a hit with him too :)

    • http://www.donalskehan.com/ Donal Skehan

      Woohoo!

  • Dee

    Hi Donal. Really love this tasty dish especially after a hard days work when I want something really delicious and super quick. To make it even easier, I use 2 heaped tablespoons of lemongrass paste available in most decent supermarkets . I find I can never chop the stalks finely enough and can taste ‘woody’ bits of lemon grass which I hate. I also double up on the sauce quantities to make it that bit saucier!

    • http://www.donalskehan.com/ Donal Skehan

      Loving your adaptations. Always great to hear how people use a recipe! :)

  • Chieu Binh Chau

    Hi Donal. I just make it today and I have to log in and comment immediately, because the recipe is absolutely fantastic. I’m Vietnamese and I love to eat lemongrass chicken. Unfortunately, I’m studying abroad now and don’t have the privileged to taste my mom’s homemade lemongrass chicken anymore. I’m searching for the recipe and stumbled upon your YouTube channel. I’ve to say that the taste is authentic and very delicious. I’m going to make it again if I have the chance.

  • Steven Fitton

    this has become one of my “fallback” recipes, when I am late home from work or feeling lazy. It is quick and easy, and very tasty. I always have the ingredients in the house, it is a no brainer! Thankyou Donal.

    • http://www.donalskehan.com/ Donal Skehan

      Woohoo! Great to hear!