I‘m really in de mood for anything spicy at this moment. Poor Dunster.. Having to have a spicy dinner every other day but I can’t help myself. Anyways, it’s really another cuisine all together coz this time, it’s Vietnamese-spicy. Vietnamese seems to like lemongrass in their food. Almost every time I search for a Vietnamese recipe, it’s almost always with chillies and lemongrass as part of their main ingredients.
- 600g chicken thighs, deboned and cut into large pieces
- 2-3 tbsp spicy lemongrass paste (see recipe below)
- 1 tbsp curry powder
- 1 medium onion, finely chopped
- 1 tbsp fish sauce or light soy sauce
- 1 tsp salt
- 1/2 tsp palm sugar
- 125ml water
- 1 tbsp vegetable oil
- Marinate chicken with the lemongrass paste and curry powder for 30 mins or more.
- Heat a wok or deep pan with oil on medium heat. After a min, add in onions and fry for abt 1-2 mins.
- Then add in marinated chicken and cook for abt 10 mins, stirring occasionally so that the chicken can cook evenly and doesn’t stick to wok or pan.
- Then add in water, fish sauce or light soy sauce, salt and sugar and stir to mix with chicken.
- Simmer on low heat for abt 15 mins, till chicken is thoroughly cooked and liquid has reduced and slightly thickened.
- Serve immediately with some vegetables and steamed white rice or noodles.
Ingredients and preparation for the Spicy Lemongrass paste:
- 5 fresh lemongrass
- 25 dried chillies, remove some seeds for less spiciness and soaked in warm water for 30 mins
- 3.5cm fresh ginger root
- 8 garlic cloves
- 100ml vegetable oil
- Remove outer layer (and dried) layer of lemongrass, using only the white part, slice thinly.
- Cut soaked dried chillies, ginger and garlic into smaller pieces.
- Blend or grind all ingredients including oil into a coarse paste. (Oil’s added to make blending or grinding easier.)
Leftover or extra lemongrass paste can be stored in the fridge for abt 1 month and in the freezer for upto 3 months.
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