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Lemongrass and coconut chicken curry
Lemongrass and coconut chicken curry
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Create crispy, aromatic Asian chicken curry with perfect skin.
Ingredients:
  • 9.20 gm 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 (white part only), finely chopped
  • 1 tsp ground turmeric
  • 1 long red chilli, thinly sliced
  • 400ml can light coconut cream
  • 36.60 gm fish sauce
  • 2 green onions, thinly sliced
  • 375.00 ml bean sprouts
  • 125.00 ml fresh coriander leaves
  • 800.00 gm steamed jasmine rice, to serve
Instructions:
  • In a large, deep frying pan over medium-high heat, heat oil until shimmering. Cook chicken skin-side down in batches for 4 to 5 minutes until golden and crisp. Flip and cook for an additional 2 to 3 minutes until browned. Transfer to a plate.
  • After discarding the excess fat from the pan, reserve 1 tablespoon. Sauté brown onion for 5 minutes or until softened while stirring. Quickly add garlic, ginger, and lemongrass, then cook for 30 seconds. Stir in turmeric and half of the chili for 1 minute until aromatic. Pour in coconut cream and fish sauce, and bring it to a boil.
  • Place the chicken back in the pan, this time with the skin facing up. Lower the heat to a gentle simmer and cook uncovered for 10 to 12 minutes until the chicken is fully cooked. Finally, mix in the chopped green onion.
  • Toss bean sprouts, coriander, and any leftover chili in a bowl. Serve rice on plates, top with chicken, drizzle with sauce, and finish by serving with the bean sprout mixture on top.

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