Lemongrass, Chilli & Turmeric Chicken
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1.2 kg whole chicken cut into small pieces or 800gm boneless chicken thigh
  • 2 stalks lemongrass finely diced (white part only, use the green part for tea! I use my food processor to finely slice the stalks first before mincing)
  • 20 gm fresh turmeric julienned (thinly sliced into strips or ½ tsp powdered turmeric in addition to the ½ tsp powdered turmeric below)
  • 1-2 whole chilli thinly sliced (adjust to your heat preference
  • 3 tbsp fish sauce
  • 2 tbsp water
  • 1-2 tbsp coconut sugar (optional, true Southern Vietnamese dishes are quite sweet)
  • ½ tsp turmeric powder (this is for a boost of colour when using fresh turmeric, not an error in typing ;)
  • ½ tsp ground black pepper
Instructions
  1. If using a whole chicken cut into small pieces or dice the boneless chicken thich into inch sized pieces, place in a bowl
  2. Combine the rest of the ingredients in with the chicken
  3. Marinade for at least 15 minutes (if you are food prepping for later in the week, divide the chicken into preferred portions and freeze in a sealed bag or container, when ready to use, thaw in the fridge overnight)
  4. Place all ingredients into a saucepan, cover and bring to boil (approx 5 minutes)
  5. Stir the chicken mixture, keep covered and reduce heat to a medium simmer for another 10 minutes
  6. Uncover the chicken, increase heat to high and simmer for 5 minutes approximately or until liquids have reduced
  7. Serve with steamed rice (if you can have), steamed greens or Sauteed Asian greens
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/lemongrass-chilli-turmeric-chicken/