Lemongrass chicken curry

    40 min

    This Vietnamese dish creates the most delicious chicken curry. It's slightly spicy and very aromatic. The lemon grass is key to all of the flavour. Serve over freshly cooked rice.

    16 people made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 1 stalk lemongrass, finely chopped
    • 1 (1.35kg) whole chicken, cut into pieces
    • 150ml water
    • 4 tablespoons fish sauce
    • 1 1/2 tablespoons curry powder
    • 1 tablespoon cornflour
    • 1 tablespoon chopped coriander

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat the vegetable oil in a frying pan over medium heat. Stir in the lemon grass, cooking until fragrant, 3 to 5 minutes. Place the chicken into the frying pan. Cook and stir the chicken until no longer pink in the centre and the skin is browned, about 10 minutes. Stir in the water, fish sauce and curry powder. Increase heat to high and bring to the boil. Reduce heat and simmer for 10 to 15 minutes.
    2. Mix cornflour and 2 tablespoons of the curry sauce in a small bowl, until smooth. Stir cornflour mixture into the frying pan and simmer until sauce has thickened, about 5 minutes. Garnish with coriander before serving.

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    Reviews in English (10)


    I'm the recipe owner the the ingredient list was printed wrong. ONLY use about 1-3 tablespoons Fish Sauce - NOT 1/4 cup. Measure based on your personal preference. You can also use boneless/skinless chicken thighs for this. I forgot to put in the ingredient list to add a few pinches of brown sugar. It rounds out the flavor wonderfully. *Dark meat is the usual choice for this traditional dish.  -  27 Oct 2009  (Review from Allrecipes US | Canada)


    I've also found this dish to be extraordinarily salty with the amount of fish sauce recommended. It was inedible until I added a bit of vinegar and brown sugar. I would imagine it is a delicious recipe if you use the fish sauce sparingly.  -  30 Nov 2009  (Review from Allrecipes US | Canada)


    My family (including my 5 and 7 yr olds) Loved this recipe. I did make sure to read the owners warning about the error with the fish sauce amount and it all turned out fantastic. I served it over white rice.  -  17 Feb 2010  (Review from Allrecipes US | Canada)