Chicken stewed in coconut milk with lemongrass in Vietnamese

Vietnamese-style chicken stewed in coconut milk with lemongrass – A detailed recipe for cooking. Share with friends: Food Photography: Bob Bartolo Time: 55 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

1.4 kg diced chicken boneless (thighs or breasts)
1 can (450 gr.) Mini-corn on the cob (drain the brine)
1 tbsp. peas in pods
1 tbsp. l chopped fresh hot red chili peppers
110 gr. unsweetened coconut milk
2 tbsp. l (30 gr.) Butter
1 large onion, sliced in half rings
3 cloves garlic
1 tbsp. l coarse salt optional
2 tsp ground black pepper
1 tbsp. l Sahara
1.5 tbsp. l chopped fresh ginger
4 stalks of lemongrass (cut green tops, then finely cut the white tips *)
2 tbsp. l curry powder
3 tbsp. l soy sauce
4 tbsp. l fish sauce
Coarsely grated fresh coconut for decoration (optional)

Recipes with similar ingredients: chicken, soy sauce, fish sauce, chili pepper, ginger root, onions, garlic, corn, peas sugar in pods, lemon grass, coconut, milk coconut curry

Recipe preparation:

In a medium-sized pan over medium heat, melt butter. Lay the corn, half the onion and the whole garlic. Fry, stirring often, until they are soft, about 7 minutes Add salt (if using), black pepper, sugar, chopped ginger and chicken. Cook on medium to strong fire until sugar dissolves and onion mixture and chicken start brown for about 15 minutes.
Add the remaining onions, chili peppers, lemongrass, curry powder, soy sauce, fish sauce and coconut milk. Add peas, mix, reduce heat to moderately low, cover and cook until left in the center of the chicken pieces pink meat, about 10 minutes * Lemongrass can be bought at Asian markets and specialized stores.
Remove the lid and simmer (reducing the heat if necessary) until the sauce will not thicken, and the chicken will not become soft, about 10 more min. Serve warm by sprinkling coconut flakes if desired. On the next day the taste of this dish only gets better!