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Simple Lemongrass Chicken

I was trying to find a quick and simple lemongrass chicken recipe but the various ones I looked at all seemed rather complicated and needed ingredients I didn't have. I ended up creating my own version of this Vietnamese classic dish which was really easy and ready in no time! We had it as the main course for supper but it could also be used as part of a bigger South East Asian style dinner party.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: South East Asian
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g Chicken thigh fillets
  • 3 Tbsp groundnut oil
  • 1 small onion finely chopped
  • 2 lemongrass stalks
  • For the Marinade:2 Tbsp fish sauce
  • 1 Tbsp Thai green curry paste
  • 1 tsp sugar preferably unrefined
  • ½ tsp salt
  • 4 garlic cloves
  • For the Caramel:1 Tbsp water
  • 2 Tbsp sugar
  • 2 Tbsp water

Method
 

  1. Cut up the chicken thighs into bite-sized pieces
  2. Mix together the marinade ingredients in a bowl, add the chicken pieces and coat well. Leave for a while in the fridge - for as long as is practical.
  3. For the caramel, stir 1 Tbsp water with the sugar in a small heavy based saucepan over a low heat until it dissolves. Turn up the heat and leave to get sticky brown before taking off the heat and stirring in the other 2 Tbsp of water.
  4. Heat up a wok (or big frying pan) well then add the oil. Let it get properly hot before adding the lemongrass and onion. Stir constantly until softened then add the chicken and caramel. Stir fry for about 5 minutes to make sure the chicken is cooked through.
  5. Serve with fragrant Jasmine rice and topped with some coriander.