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
Peel and coarsely chop up the garlic
Peel ginger and turmeric (recommend using gloves as it stains) then using a fine mandolin, thinly slice the ginger and turmeric
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
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
Peel onion, cut in half then slice about 5mm thick
Dice the chicken thigh fillets
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
Add the chicken and stir through
Add the fish sauce and stir through
Simmer for 10mins for the juices to evaporate a little
Stir the chicken, and allow to cook for a further 5mins or until cooked through
Add the onion and stir through for another 2 mins
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/