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Lemon Grass Chicken Curry
12 ounces boneless chicken, chopped into small pieces
1 tablespoon red curry paste
3 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 tablespoon fish sauce
2 stalks lemon grass, finely chopped
5 Kaffir lime leaves, shredded
1/2 teaspoon crushed palm sugar (or light brown sugar)
1/2 cup water
Place chicken in bowl, add curry paste and stir to coat chicken; set aside for 30 minutes.
In wok, heat oil, add garlic and fry until golden.
Stir in chicken, then fish sauce, lemon grass, lime leaves, sugar and water.
Simmer for 15-20 minutes until chicken is cooked through. If chicken becomes too dry, add a little more water, but the final dish should be quite dry.
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