Vietnamese Lemongrass, Ginger and Turmeric Chicken (Paleo)
 
Prep time
Cook time
Total time
 
Serves: 2-4
Ingredients
  • 500gm chicken thigh fillets
  • 2 stalks of lemongrass
  • 1 small brown onion
  • 1 piece of ginger about 5cm long (as pictured)
  • 1 piece of fresh turmeric about 8cm long (as pictured) can substitute with ½ - 1 tsp powdered turmeric if unable to find fresh
  • 2 garlic cloves
  • 1.5 tbsp fish sauce (I use Red Boat brand)
  • 1 tbsp olive oil
Instructions
  1. Peel and coarsely chop up the garlic
  2. Peel ginger and turmeric (recommend using gloves as it stains) then using a fine mandolin, thinly slice the ginger and turmeric
  3. Place the ginger in a pile and finely slice, you can do the same to the turmeric but I find as it's smaller I leave it as is
  4. Finely slice the lemongrass thick end first through the fine mandolin or use a sharp knife to finely slice. As you get to the green ends it will get harder. You can then slice the ends into 5cm long pieces, and crush with the flat side of your knife
  5. Peel onion, cut in half then slice about 5mm thick
  6. Dice the chicken thigh fillets
  7. Heat a medium sized pan with 1 tbsp olive oil on medium high, then add the lemongrass & stalks, ginger, turmeric, garlic and cook for about 2 minutes until fragrant
  8. Add the chicken and stir through
  9. Add the fish sauce and stir through
  10. Simmer for 10mins for the juices to evaporate a little
  11. Stir the chicken, and allow to cook for a further 5mins or until cooked through
  12. Add the onion and stir through for another 2 mins
  13. Serve with Jasmine rice (if you can tolerate and allow in your diet - we do occasionally, or cauliflower rice or steamed veggies)
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/vietnamese-lemongrass-ginger-and-turmeric-chicken-paleo/