Quick Lemongrass Chicken Curry
70% chuẩn vị · Vietnamese-inspired
A simplified version of Vietnamese chicken curry, focusing on key flavors like lemongrass and curry powder with less prep time. Uses boneless chicken and pre-cut vegetables for a faster meal.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Boneless, skinless chicken breast or thighs, cut into cubes500 g
- Bell peppers (any color), sliced200 g
- Onion, sliced1 medium
- Garlic, minced2 cloves
- Lemongrass paste or finely chopped fresh lemongrass1 tbsp
- Coconut milk400 ml
- Red curry paste (or yellow curry powder)2 tbsp
- Fish sauce1 tbsp
- Sugar1 tsp
- Vegetable oil1 tbsp
- Fresh cilantro or green onions, choppedfor garnish
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken cubes and cook until browned. Remove chicken and set aside.
- 2
Add sliced onion and bell peppers to the skillet and stir-fry for 3-4 minutes until slightly softened.
- 3
Add minced garlic and lemongrass paste, sautéing for 1 minute until fragrant.
- 4
Stir in the curry paste (or powder) and cook for another minute.
- 5
Pour in the coconut milk. Add fish sauce and sugar. Bring to a simmer.
- 6
Return the chicken to the skillet. Simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- 7
Adjust seasoning with salt and pepper if needed. Add a splash of water if the sauce is too thick.
- 8
Serve hot, garnished with fresh cilantro or green onions, alongside steamed rice.
