VIETNAMESE LEMON GRASS CHICKEN CURRY
This recipe has been passed down from my grandmother in Vietnam and makes the best aromatic, slightly spicy chicken curry ever. Fresh lemongrass is the secret! Serve over white or sticky rice and you're in heaven.
Provided by MommyFromSeattle
Categories World Cuisine Recipes Asian Vietnamese
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the vegetable oil in a skillet over medium heat. Stir in the lemon grass, cooking until fragrant, 3 to 5 minutes. Place the chicken into the skillet. Cook and stir the chicken until no longer pink in the center and the skin is browned, about 10 minutes. Stir in the water, fish sauce, and curry powder. Increase heat to high and bring to a boil. Reduce heat and simmer for 10 to 15 minutes.
- Mix cornstarch and 2 tablespoons of the curry sauce in a small bowl, until smooth. Stir cornstarch mixture into the skillet and simmer until sauce has thickened, about 5 minutes. Garnish with cilantro before serving.
Nutrition Facts : Calories 812.9 calories, Carbohydrate 4.6 g, Cholesterol 255 mg, Fat 58.4 g, Fiber 0.8 g, Protein 63.8 g, SaturatedFat 15.8 g, Sodium 514.8 mg, Sugar 0.2 g
ROAST CHICKEN WITH LEMON GRASS
Provided by Molly O'Neill
Categories dinner, roasts, main course
Time 2h20m
Yield Four servings
Number Of Ingredients 10
Steps:
- If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and chop fine. If you are using dried lemon grass, soak in warm water for 1 hour, then drain and chop fine. Place the lemon grass, garlic, shallots, chilies, sugar, salt, fish sauce and 2 tablespoons water in a blender and blend to a paste.
- Rinse the chicken well and pat dry. Carefully loosen the skin on the breast and legs, pushing your fingers between the skin and meat to form a pocket. Rub half of the lemon grass paste over the meat under the skin. Rub the remaining paste over the skin and inside the cavity. Tuck the wings underneath; tie the legs with twine. Let stand for 30 minutes.
- Preheat the oven to 425 degrees. Place the chicken on a rack in a roasting pan. Roast for 15 minutes. Reduce the oven temperature to 375 degrees and continue roasting for 1 1/4 hours, basting the chicken with the vegetable oil and the pan juices. The chicken is done when it registers 180 to 185 degrees on an instant-reading meat thermometer. Let the chicken stand for 10 minutes. Serve with white rice and nuoc cham dipping sauce (see recipe).
Nutrition Facts : @context http, Calories 855, UnsaturatedFat 39 grams, Carbohydrate 21 grams, Fat 58 grams, Fiber 2 grams, Protein 59 grams, SaturatedFat 15 grams, Sodium 1001 milligrams, Sugar 9 grams, TransFat 0 grams
LEMON GRASS AND CHICKEN SUMMER ROLLS
These are like little bundles of delicious chicken salad wrapped in rice paper. They are deliciously perfect for warm weather treats.
Provided by Seattle Dad
Categories Appetizers and Snacks Wraps and Rolls
Time 3h20m
Yield 16
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly-salted water to a boil. Season the chicken with salt and cook in the boiling water until no longer pink in the center, 7 to 10 minutes. Transfer to a large platter and allow to cool completely in refrigerator. Shred into small pieces once cooled.
- Combine the shredded chicken, ginger, jalapeno pepper, cucumber, basil, mint, cilantro, lemon grass, and peanuts in a large mixing bowl; toss until evenly distributed. Whisk together the fish sauce, lime juice, sugar, sesame oil, and peanut oil in a small bowl; add to the chicken mixture and mix with your hands until evenly coated.
- Fill a shallow pan with hot water. Dip the rice paper wrappers in the hot water until soft one at a time. Spread the rice paper onto a clean, flat surface. Place 1 leaf of lettuce into the center of a sheet of rice paper; spread about 1/3 cup of the chicken mixture onto the lettuce leaf. Fold the bottom end of the rice paper over the top of the mixture and then roll into a cylinder. Repeat until all ingredients are used. Cut into halves to serve.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 6.5 g, Cholesterol 28.5 mg, Fat 6.9 g, Fiber 0.7 g, Protein 12.4 g, SaturatedFat 1.4 g, Sodium 300.9 mg, Sugar 1.1 g
LEMON GRASS CHICKEN SOUP
This soup is easy to make, hearty and satisfying. This soup is rather mild, but chose to leave it that way in deference to those who don't eat spicy food. If you were serving a large group with different tastes, that would be a consideration. I use about double the lemon grass, fish sauce, peppers and cilantro, putting half the peppers and cilantro in the soup and the other half for each person to add. If you can find them, Thai chili peppers are hotter than jalapenos!
Provided by SharleneW
Categories Chicken
Time 45m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- In an 1 to 10-quart pan, bring broth to a boil over high heat. Meanwhile, pull off and discard course outer layers from lemon grass and trim off and discard stem ends. Cut each stalk into about 3-inch lengths. With the flat side of a knife, lightly crush lemon grass and ginger. Cut one or two chilies in half lengthwise (use two if you'd like it spicy); stem remaining chilies (seed, if desired, for less heat), finely chop and reserve. Add lemon grass, ginger, and halved chilies to boiling broth. Reduce heat and simmer, covered, for 20 to 30 minutes.
- Meanwhile, rinse cabbage and cut into shreds about 1/4 inch wide and 2 to 3 inches long. Rinse mushrooms, trim off and discard stem ends and discolored parts, and slice lengthwise 1/4 inch thick. Peel carrots and slice 1/4 inch thick. Rinse chicken and cut into 1/4-inch thick slices 1 1/2 to 2 inches long.
- With a slotted spoon, remove and discard lemon grass, ginger and chilies from broth.
- Add cabbage, mushrooms, carrots, and garlic to broth; cover and bring to a boil over high heat. Reduce heat and simmer until carrots are tender when pierced, 8 to 10 minutes.
- Add chicken and tomatoes with their juice. Cover and cook over high heat until chicken is no longer pink in the center (cut to test). This will take about 3 to 5 minutes. Add lemon juice and fish sauce to taste. Sprinkle with green onions.
- Place rice, lemon wedges, cilantro and chopped chilies in separate bowls and offer with soup to add to taste.
Nutrition Facts : Calories 318.1, Fat 4.6, SaturatedFat 1.1, Cholesterol 58.1, Sodium 1308.6, Carbohydrate 38.3, Fiber 3.6, Sugar 6, Protein 30
HOT AND SOUR SOUP WITH CHICKEN AND LEMON GRASS
A classic comfort food that is easy to prepare. This recipe appeared in our local paper and it is just great.
Provided by William Uncle Bill
Categories Clear Soup
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To a medium size cooking pot, add chicken broth, ginger and brown sugar.
- To prepare lemon grass; remove all but the bottom 5 inches of the stalks.
- Place 8 to 10 outside lemon grass sheaths into soup pot, (the sheaths are used like a bay leaf).
- Mince the bottom 2 inches of the tender inside leaves and set aside,(require about 3 tablespoons).
- With a potato peeler, peel 6 strips of rind from one lime and add to the broth; (make sure to only use the outer green rind).
- Bring broth to a boil, then reduce heat to a simmer; cover and simmer for 15 minutes.
- While chicken is cooking, grate rind (NO PITH) from the remaining lime and set aside.
- Juice both limes to measure 3 tablespoons of juice and set aside.
- When chicken is cooked through, remove from pot to a plate and shred chicken using 2 forks.
- At this time, strain broth and return to cooking pot. Discard any solids.
- Add shredded chicken into the cooking pot.
- Add minced lemon grass, grated lime rind, lime juice, shallots, fish sauce and garlic chili pepper sauce.
- Bring soup back to a simmer and sprinkle with cilantro.
- Serve immediately.
- In small bowls,mix together with additional chopped cilantro and garlic-chili pepper sauce for additional garnish if desired.
STIR FRIED CHICKEN WITH LEMON GRASS, GINGER, AND CHILI
Make and share this Stir Fried Chicken With Lemon Grass, Ginger, and Chili recipe from Food.com.
Provided by morgainegeiser
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a heavy based frying pan or wok.
- Add the onion, garlic, ginger, lemon grass and chili and stir for 3 to 5 minutes over medium heat until the mixture is lightly golden.
- Take care not to burn the mixture or it will become bitter.
- Increase heat to high; when the pan is very hot, add the chicken and toss well.
- Sprinkle the sugar over the chicken and cook for about 5 minutes, tossing regularly until the chicken is just cooked.
- Add the fish sauce, cook for another 2 minutes and serve immediately, garnished with the mint.
Nutrition Facts : Calories 232, Fat 11.3, SaturatedFat 2, Cholesterol 94.2, Sodium 453.8, Carbohydrate 8.5, Fiber 1, Sugar 4.7, Protein 23.4
LEMON GRASS CHICKEN WITH HERBED ORZO
Here's deliciousness at its most fragrant: a simple chicken and orzo dish with fresh basil, chives, garlic and lemon grass.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix 2 Tbsp. cheese, flour, 1 Tbsp. each basil and chives, and 1/8 tsp. pepper in pie plate. Moisten chicken with water, then dip in cheese mixture, turning to evenly coat both sides of each breast.
- Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 min. on each side or until done (165ºF). Transfer to plate; cover to keep warm.
- Add lemon grass and garlic to skillet; cook and stir on medium heat 1 min. Add broth, remaining pepper and 1 Tbsp. of the remaining cheese. Bring to boil; stir in orzo. Cover; simmer on medium-low heat 10 min. or until orzo is al dente. Stir orzo. Return chicken to skillet; cook, covered, 2 to 4 min. or until orzo is tender and chicken is heated through. Transfer chicken to plate.
- Stir remaining basil and chives into orzo; spoon onto plate with chicken. Sprinkle with remaining cheese.
Nutrition Facts : Calories 450, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 36 g
LEMON GRASS CHICKEN ON RICE NOODLES
Steps:
- Cut chicken into bite size pieces. Trim the lemon grass and cut the lower pale sections into rings (can then put this in a food processor to make even smaller) and set aside. Boil water for rice noodles. Cook rice noodles for about 8 minutes on rolling boil, stirring often to make sure the noodles don't stick together. Drain and cut so the noodles are easier to eat. Meanwhile, heat oil in a wok and sear the onion and garlic. Add the curry paste and 2 tablespoons of coconut milk and heat stirring constantly. Mix in curry paste so that it is not lumpy. Add the chicken and lemon grass to the wok and fry for about 5 minutes. Top with 2/3 cup of coconut milk and the chili pepper. Allow to simmer over low heat for another 3 minutes. Season to taste with fish sauce, lime juice and sugar. Serve chicken on top of rice noodles, with chopped peanuts and sliced cucumbers. Offer hot or sweet chili sauce on the side, to stir in.
SHREDDED CHICKEN AND LEMON GRASS SOUP
Make and share this Shredded Chicken and Lemon Grass Soup recipe from Food.com.
Provided by Luschka
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove the skin from the chicken thighs and discard; place the thighs in a large pan. Bruise the lemon grass with a rolling pin and crumple the lime leaves in the palm of your hand. Place in the pan with the garlic, chilli, including the seeds, and ginger and 1.5 litres of water. Bring to the boil and simmer for 30 minutes until the chicken is cooked right through.
- Strain the stock into a clean pan then, using 2 forks, shred the meat off the bones. Return the chicken to the pan with the fresh lime juice, soy sauce and sliced salad onions. Heat through gently and when steaming hot, ladle into bowls. Loosely scatter over the coriander leaves and serve.
- For pretty presentation and a little extra flavour, try drizzling a splash of chilli or sesame oil over the surface of each serving.
Nutrition Facts : Calories 327.4, Fat 21.6, SaturatedFat 6, Cholesterol 118.4, Sodium 1119, Carbohydrate 5.6, Fiber 1.2, Sugar 1.8, Protein 27.1
THAI COCONUT SOUP WITH LEMON GRASS AND SUGARCANE CHICKEN DUMPLINGS
Steps:
- To the soup base, add the coconut milk and lime leaves. Bring to a boil, then lower to a simmer. Taste and adjust seasoning with salt, pepper, lime juice and sugar. Add the dumplings and simmer until done, about 3 minutes.
- Divide the softened glass noodles on four soup bowls. Place two dumplings crisscross on top of the noodles, leaning to the side of the bowl. Divide the soup onto the four bowls. Garnish each bowl with julienne of carrots, leeks, Thai chiles and lime leaf. Serve immediately.
- In a saucepan, combine the lobster stock, chili paste, lemon grass, Thai basil leaves and Thai bird chile and bring to a boil. Reduce until only 2 cups remain.
- In a mixing bowl, combine the ground chicken, garlic, ginger, soy sauce, fish sauce, potato starch and black pepper. Mix until well blended. Divide into 8 portions. Wrap each portion around the end of each sugarcane stick. Reserve.
CHEF HUY'S CHICKEN WITH LEMON GRASS
Provided by Nancy Harmon Jenkins
Categories dinner, one pot, appetizer, main course
Time 30m
Yield serve 4, 6 or 8 people
Number Of Ingredients 10
Steps:
- Skin and bone chicken legs and cut meat into bite-size pieces.
- Remove rough outer husk from lemon grass and chop until very fine.
- Heat oil in wok and add chicken. Saute quickly over high heat just to brown. Add broth, sugar, nuoc mam, pepper and soy sauce and continue cooking over high heat until broth has almost evaporated.
- Add honey and mix well. Turn chicken pieces in honey, then add lemon grass and mix very well. Continue to cook, stirring continuously for 30 seconds longer.
- Just before serving, remove pan from heat and add sesame oil. Mix well and turn onto serving platter.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 32 grams, Carbohydrate 12 grams, Fat 49 grams, Fiber 0 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 834 milligrams, Sugar 8 grams, TransFat 0 grams
THAI LEMON GRASS, CHICKEN AND MUSHROOM BROTH
With many of the ingredient used in thai cooking now readily available in supermarkets, authentic thai soups are easy to achieve. My recipe is made with chicken, but you could also try making it with prawns, diced or miinced pork or, extra vegetables.
Provided by Lene8655
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Flatten the lemon grass stalk with a rolling pin or meat mallet and place in the pan with the stock, chicken, curry paste and shallot; bring to the boil. Add the mushrooms to the pan and simmer gently for 8-10 minutes.
- Stir the sugar and the fish sauce into the soup and simmer for 3 minutes until the chicken is cooked. Squeeze in lemon juice and season to taste.
- Ladle the soup into warmed serving bowls and scatter over the salad onions, chilli and corriander. Serve with an extra wedge of lemon.
Nutrition Facts : Calories 133.7, Fat 2.6, SaturatedFat 0.6, Cholesterol 37.8, Sodium 788.4, Carbohydrate 10.7, Fiber 0.9, Sugar 7.1, Protein 16.8
LEMON GRASS CHICKEN
This recipe is from a great cookbook, Quick and Easy Thai. Also included in the Zaar World Tour 2005 swap, Asia.
Provided by lauralie41
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- If using the long lemon grass stems, cut in half across the middle to make four short stems for a total of eight stems.
- Coarsely chop chicken in a food processor and add egg white. Process to make a smooth paste. Add carrot, chile, chives, cilantro, salt and pepper and process to mix.
- Place mixture in refrigerator to chill, about 15 minutes. When chilled, divide mixture into eight equal portions. Using your hands, shape the portions around the lemon grass stems. The lemon grass stem will be the "skewer" for the chicken mixture.
- Preheat broiler to medium hot, brush skewers with oil and broil approximately 4-6 minutes. Turn them occasionally until golden brown and cooked thru. These skewers can also be grilled over medium hot coals.
- Garnish with cilantro and slices of lemon (optional) and serve immediately.
Nutrition Facts : Calories 169.9, Fat 10.2, SaturatedFat 2.4, Cholesterol 46.4, Sodium 70.9, Carbohydrate 2.6, Fiber 0.6, Sugar 1.4, Protein 16.4
CHICKEN WITH LEMON GRASS
Braised Breast of Chicken with Lemon Grass and Star Anise, Stir Fried Vegetables and Tilda Basmati Rice infused with Fresh Lime, Coriander and Ginger http://www.tilda.com/foodservice/recipes
Provided by tilda2013
Time 1h10m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Boil the chicken stock with the lemon grass, chopped ginger, garlic and chilli for 20 minutes. Once infused strain the liquid, retaining only the stock and discarding any solids.
- Poach the chicken in this broth with the star anise until chicken is cooked through.
- Once cooked, remove the chicken from the broth and keep warm whilst reducing the stock by half. Season with a dash of lime juice.
- Meanwhile prepare and cook the Tilda Basmati rice. For best results, soak the rice for 30 minutes before cooking. After soaking, bring a pan of water (one measure rice: two measures water) to boil and stir in the rice. Return to boil, cover and simmer for 10 minutes. Once cooked add the lime juice, lime zest and fresh chopped coriander and cover with cling film. Allow to infuse until ready to serve.
- Stir fry the vegetables and season with a dash of soy sauce and a little grated ginger.
- To serve, place the chicken on top of the stir fried vegetables, alongside the infused Tilda Basmati rice. Finally, spoon a little stock over the dish and serve.
STIR-FRY CHICKEN WITH LEMON GRASS (GA XAO XA)
I got this recipe from my friend who is big on Vietnamese Cooking. Her mother used to make it for her, so it was an honour for me to get this family reciepe from her. I hope you enjoy it as much as I have!
Provided by Morgan Khan
Categories Chicken
Time 1h7m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Optional: Scallion oil and Fish Dipping Sauce (Nuoc Cham).
- I have put up these sauces seperatly but I highly recomend them.
- Mix the fish sauce and sugar until the sugar is disolved.
- Stir in 1 tbsp of the vegetable oil along with the lemongrass and garlic.
- Add the chicken pieces, makeing sure to coat pieces well and evenly.
- Allow the chicken to maranate in the mixture for 2 hours in the refrigerator.
- (Varation: you can also use breast of chicken. Slice the chicken against the grain, and let it maranate for only 30 min. Stir fry chicken as in Step 2 until it's fully cooked{about 5 min}) Heat the remaining oil in a wok or nonstick pan on high heat.
- When cooking chicken, add chili until the chicken is cooked through.
- Serve with Scallion oil and Nuoc Cham on the side w/ Rice.
Nutrition Facts : Calories 552.9, Fat 42.4, SaturatedFat 10, Cholesterol 157.9, Sodium 1535, Carbohydrate 7.8, Fiber 0.4, Sugar 6.1, Protein 34
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