Cambodian lemongrass chicken

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

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

• cambodian
• chicken
• lemon