Dinner Tonight: Chicken Stir-Fried With Lemongrass And Chile Recipe Recipe

Name: Dinner Tonight: Chicken Stir-Fried With Lemongrass And Chile Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 pounds boneless, skinless chicken thighs, cut into 1-inch chunks; 1/2 teaspoon salt; 1 1/2 teaspoons sugar; 2 1/2 teaspoons Madras curry powder; 2 1/2 teaspoons fish sauce; 2 tablespoons canola oil; 1 large shallot, finely chopped (about 1/3 cup); 1 to 2 Thai chiles or serranos, finely chopped; 1 stalk lemongrass, trimmed, and finely chopped (about 3 tablespoons); 1 small red bell pepper, stemmed and seeded, cut into 3/4-inch squares; 1/2 cup coconut milk; 3 to 4 sprigs fresh cilantro, leaves coarsely chopped

Servings: persons

1 1/3 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
1/2 teaspoon salt
1 1/2 teaspoons sugar
2 1/2 teaspoons Madras curry powder
2 1/2 teaspoons fish sauce
2 tablespoons canola oil
1 large shallot, finely chopped (about 1/3 cup)
1 to 2 Thai chiles or serranos, finely chopped
1 stalk lemongrass, trimmed, and finely chopped (about 3 tablespoons)
1 small red bell pepper, stemmed and seeded, cut into 3/4-inch squares
1/2 cup coconut milk
3 to 4 sprigs fresh cilantro, leaves coarsely chopped

1
In a large bowl, add the chicken, salt, sugar, curry powder, and fish sauce. Toss until the chicken pieces are evenly coated. Set aside in the fridge to marinate for at least 15 minutes minutes and as much as an hour - whatever you have time for.
2
When chicken is done marinating, remove from the fridge. Pour the oil into a large wok or skillet set over high heat. When just about ready to smoke, add the shallot, chiles, and lemongrass. Stir-fry until very fragrant, about one minute. Add the chicken and red bell pepper. Stir well, and then let the chicken pieces cook undisturbed until lightly browned, about one minute. Using a spatula, flip the chicken pieces, and cook until lightly browned on the other side, about another minute.
3
Pour in the coconut milk and reduce heat to maintain a simmer. Cook, stirring occasionally, until the coconut milk has almost completely evaporated, six to eight minutes. The fat in the coconut milk will just start to separate.
4
Transfer to a serving plate, and garnish with cilantro. Serve with white rice.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/3 pounds boneless, skinless chicken thighs, cut into 1-inch chunks, 1/2 teaspoon salt, 1 1/2 teaspoons sugar, 2 1/2 teaspoons Madras curry powder, and more.

Yes, Dinner Tonight: Chicken Stir-Fried With Lemongrass And Chile Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dinner Tonight: Chicken Stir-Fried With Lemongrass And Chile Recipe

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