Ingredients for Chicken Lemongrass And Potato Curry Adapted From Andrea Nguyen
- 2 stalks lemongrass
- 1 inch ginger
- ½ medium onion
- 1 tbsp vegetable oil
- 2 tbsp curry powder
- ½ tsp dried red chili flakes
- 1.5 lbs boneless, skinless chicken breasts
- 1 tsp salt
- ½ tsp black pepper
- 1 (13.5 oz) can full-fat coconut milk
- 1.5 lbs potatoes
- fresh lime wedges for garnish
- ¾ cup water
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How to Make Chicken Lemongrass And Potato Curry Adapted From Andrea Nguyen
- **Prepare the Paste:** Combine 2 stalks lemongrass (white part only, finely chopped), 1 inch ginger (peeled and roughly chopped), and ½ medium onion (roughly chopped) in a food processor. Process until a smooth paste forms.
- **Sauté the Aromatics:** Heat 1 tbsp vegetable oil in a large saucepan or Dutch oven over medium heat. Add the lemongrass-ginger-onion paste and sauté for 3 minutes until fragrant.
- **Bloom the Spices:** Stir in 2 tbsp curry powder and ½ tsp dried red chili flakes (adjust to taste). Sauté for 1 minute more until fragrant.
- **Cook the Chicken:** Add 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch pieces), 1 tsp salt, ½ tsp black pepper, 1 (13.5 oz) can full-fat coconut milk, and ¾ cup water. Bring to a simmer, then reduce heat and cook uncovered for 20 minutes.
- **Add Potatoes:** While the chicken simmers, peel and cut 1.5 lbs potatoes into 1-inch chunks. Add the potatoes to the curry after 20 minutes.
- **Simmer & Rest:** Continue simmering for another 15 minutes, or until the potatoes are tender. Remove from heat and let the curry rest, covered, for 30-45 minutes to allow the flavors to meld.
- **Final Touches & Serve:** Reheat gently over low heat. Adjust seasoning with salt and pepper to taste. Serve hot with steamed rice or warm baguette slices. Garnish with fresh lime wedges for extra brightness.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
216g
Fat
85g
Carbs
28g
