Vietnamese Coconut Lemongrass Chicken

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I loved this recipe but as usual I corrupted it and made it my own. I de-boned a whole chicken and fried the carcass with the onion and garlic then added everything else plus boiling water (to create instant broth, 16 oz. The trick is to use the whole can (16 oz of coconut and add an equal amount of broth. I then pan fried the chicken and added it to individual bowls.

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Excellent! Didn't use curry powder, but may next time (I usually prefer to add corriander and cumin, which are the predominant spices in a curry powder, anyway, leave out the soya sauce and definitely omit the salt. With the fish sauce, this is plenty salty already!

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The recipe needs major tweaking to be great.
My changes:
1. Don't add any salt
2. Use 2 not 3 tablespoons fish sauce
3. Use 2 not 3 pounds of chicken and make sure to season it
4. Add carrots, mushrooms, and bell pepper
5. Use the whole can of coconut milk

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On a side note, if you are looking for a fragrance like this dish then checkout:
scentsforcandles dot com/products/scentsy-scents-list/coconut-lemongrass/

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Loved this dish- but the recipe calls for entirely too much salt. It has to be a typo, a teaspoon would be sufficient. I made it for guests, and they loved it minus the excess saltyness. I used lemongrass and peppers from our garden, really made the dish special! Yum!

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After reading other reviews, I made a couple of modifications and this turned out really well. I didn't add any salt - and was really glad. The soy sauce and fish sauce definitely gave it plenty of salt! I used 3 dried red peppers b/c that's what I had on hand - and it turned out REALLY SPICY. I added a little extra sugar and used a whole can of light coconut milk, which gave me plenty of extra sauce. I also omitted the ten minutes of covered cooking and just simmered it for 10-15 minutes. My spicy-loving husband said it was awesome and a winner.

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Have made several Thai and Asian dishes over the years. This one is easy, fast and very good. Give it a whirl!!

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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!

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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.

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Very easy to make, you can adjust the heat with the peppers.