Cambodian lemongrass chicken
This very tasty dish is a staple at Cambodian restaurants, now it can be yours at home. Cambodian lemongrass chicken combines delicious flavours and can be served with rice if desired.
Method
In a bowl, combine the fish sauce, garlic, curry powder, salt and 1 ½ teaspoons sugar. Add the chicken to coat.
In a hot skillet, sautee the lemongrass with the onion and chilies in a little oil until fragrant.
Add the palm sugar and cook to caramelize, then add the water to stop it from burning. Set aside in a bowl.
Add a little more oil to the skillet, then caramelize the chicken until cooked through. Add back the sauce and simmer until the chicken is cooked through and the sauce is thickened
Ingredients
- 2 tablespoons fish sauce
- 3 garlic cloves, crushed
- 1 tablespoon curry powder
- ½ teaspoon salt
- 3 ½ tablespoons palm sugar
- 500 grams chicken thighs, sliced into 1cm by 6cm lengths
- 3 tablespoons water
- 3 tablespoons cooking oil
- 2 fresh lemongrass stalks, finely minced
- 1 large onion, finely diced
- 3 chilies, seeded and minced