Lemongrass Chicken
Preparation time: 10 minutes
Cooking time: 35 minutes
Serves: 2 with rice or roti bread as a main by itself
- 2 sticks lemongrass
- Oil for frying
- 1 onion, peeled and chopped roughly
- 2 cloves garlic, peeled
- 1 inch ginger, sliced
- 4cm stick of turmeric, peeled
- 2 small chillies (1 small if you don't want it too hot or use larger chillies if you want it milder as they are less spicy)
- 2 tomatoes
- 2 tablespoons fish sauce
- 1.5 teaspoons sugar
- 500g/1.1lb chicken breast or thigh, cut into bite sized pieces
- 1 cup water
- 1/2 cup coconut cream (optional)
Step 1 - Split the lemongrass sticks in half horizontally and bash the cut side with the blunt end of a knife. Place the onion, garlic, ginger, turmeric and chilli in a mortar and pestle or a food processor and bash or process away. I did it in a mortar and pestle and wished I had cut the onion into smaller pieces so that it would have been easier.
Step 2 - Add oil to a wok or frypan and fry the paste mixture until fragrant. Add the lemongrass and tomatoes. Then add the fish sauce and sugar. Then add the chicken and water and simmer for 30 minutes covered.
Step 3 - Check for seasoning and add more fish sauce or sugar if needed. Then add the coconut cream if using at the end and stir through. Serve with rice or roti bread.