Vietnamese Coconut Lemongrass Chicken

Recipe courtesy Bob Bartolo

Show: All-American FestivalsEpisode: Coconut Festival

Rated: 4 stars out of 5Rate itRead users' reviews (11)

RECIPE
COMMENTS & REVIEWS(11)

Cook Time:
45 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 45 min
Total:: 55 min

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Ingredients

2 tablespoons butter
1 large onion, halved and sliced
3 cloves garlic, chopped
1 tablespoon kosher salt, optional
2 teaspoons freshly ground black pepper
1 tablespoon sugar
1 1/2 tablespoons minced fresh ginger
3 pounds boneless chicken (thighs or breasts), diced
1 tablespoon minced fresh hot red chili peppers
4 stalks lemongrass, green tops removed then pale ends finely chopped*
2 tablespoons curry powder
3 tablespoons soy sauce
4 tablespoons fish sauce
4 ounces unsweetened coconut milk
Shaved fresh coconut, for garnish, optional
*Cook's Note: Lemongrass is available at Asian markets and specialty produce stores

Directions

Melt the butter in a medium skillet over medium heat. Add the half the onion and all the garlic and cook, stirring frequently, until both begin to soften, about 7 minutes. Add the salt (if using), black pepper, sugar, chopped ginger and chicken. Cook over medium-high heat until the sugar melts and the onion mixture and chicken begin to brown, about 15 minutes.

Add the remaining onion, the chili peppers, lemon grass, curry powder, soy sauce, fish sauce and coconut milk. Stir, reduce the heat to medium-low, cover, and cook until the chicken is no longer pink at the center, about 10 minutes. Remove the lid and simmer (adjusting the heat if necessary) until the sauce thickens and the chicken is tender, about 10 minutes more.

Serve warm garnished with coconut shavings if desired. This dish tastes even better the next day!

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Comments & Reviews

recipe Vietnamese Coconut Lemongrass Chicken
Kelly Santa Barbara, CA 04-11-2008
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Book Club Favorite
Rated: 5 stars out of 5

All 7 members declared this their favorite of all time. We've been meeting for 12 years, once/month. I omitted the chlles... and fish sauce to make sure it would work for all. Doubled the recipe and it worked great. Lots of leftovers and I'm so excited!Read more
recipe Vietnamese Coconut Lemongrass Chicken
Robert Wilowbrook, IL 12-01-2007
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Could have been great IF
Rated: 3 stars out of 5

As written, this receipt is REALLY salty. I couldn?t imagine not seasoning the chicken with the Table spoon on Kosher. So,... adjusting the quantities of coconut milk (increase), soy sauce (I would go with a lower sodium soy sauce, decrease) and fish sauce (decrease). I personally kicked up the heat and sweetness with more peppers and sugar. But if you?re making this receipt for the first time, realize how much salt actually being added through the soy and fish sauce.Read more
recipe Vietnamese Coconut Lemongrass Chicken
SABRINA Fairfield, CA 03-20-2007
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Easy boneless chicken
Rated: 5 stars out of 5

Very easy to make, you can adjust the heat with the peppers.
recipe Vietnamese Coconut Lemongrass Chicken
Shari Birmingham, AL 03-05-2007
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Kosher salt should not be optional!
Rated: 3 stars out of 5

This recipe was really quick and easy. Had great flavor, but the Kosher salt, should NOT be optional. The soy and fish... sause have plenty. I really couldn't eat this. Way too salty. Would definitely make again with out the added salt.Read more
recipe Vietnamese Coconut Lemongrass Chicken
sandie Golden Valley,, MN 02-15-2007
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Very Americanzied dish
Rated: 2 stars out of 5

This recipe had to much salt. You do not need to add any. The curry was over powering. We did not care for this dish.
recipe Vietnamese Coconut Lemongrass Chicken
Leslie Greenwood Lake, NY 08-22-2006
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Loved it!
Rated: 5 stars out of 5

Even though my husband and I were wondering how 'authentic' this recipe was (his mom is Vietnamese) we absolutely loved it.... Even my 2 year old & 5 year old were asking for seconds. I did make this dish milder for the kids.Read more