Chili and Lemongrass Chicken

November 21, 2014

Have you tried resisting a food because you don’t like how it smells?

I am sorry that I dislike some food because of their smell. Also, there are ingredients I don’t like using just because I don’t like the smell. Somehow, when I started baking and blogging, I started to explore… one at a time.

One of the things I dislike is fish sauce. However, there are mouth-watering foods you could see all over Instagram (WordPress as well) that use fish sauce. I never tried making those. I saw a photo of a dipping sauce that goes well with fried fish; I asked my friend how she made the sauce. When I read the text fish sauce I wanted to tell her Okay, forget that I asked.

Of course, I did not say that.

Instead, I told her that I don’t like how fish sauce smells. She said ‘Yeah, I don’t even like how it smells, but it tastes good.’ Okay, she has convinced me at that moment. Still, I never bought fish sauce. One time in a grocery store, my friend caught me staring at the bottle of fish sauce and she told me to buy it so I can try. And finally, I did.

The bottle of fish sauce stayed inside the cupboard for months. 😀 I discarded all the recipes I found with fish sauce… sorry.

But one night, before I went to sleep, I’ve come across this video –

Okay, so who wouldn’t be convinced? I did not have second thoughts – I really wanted to try this dish. One thing came up – I never cooked anything curry except my favorite curry… for how many long years. I thought maybe this is the right time to bend my usage of curry powder.

thenotsocreativecook-Chili&LemongrassChicken

Chili and Lemongrass Chicken

  • Servings: 4
  • Difficulty: easy
  • Print

  • 2 lemongrass stalks, finely chopped
  • 1 red chilli, seeds removed and finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp fish sauce
  • 300 g chicken thigh, bone-in or deboned
  • 1 tbsp oil
  • 1 tbsp curry powder
  • 100 ml chicken stock
  • 1/4 cup coconut milk
  • Salt and pepper, to taste
  • Freshly squeezed lemon/lime juice, to drizzle (optional)

Instructions:

  1. In a bowl, mix lemongrass, chili, garlic and fish sauce.
  2. In another bowl, place the chicken and half of the above mixture. Cover and keep in the fridge for at least 20 minutes. Reserve the rest of the lemongrass mixture.
  3. In a non-stick pan with medium-high heat, add the reserved lemongrass mixture and curry powder. Cook for a minute until fragrant.
  4. Add in marinated chicken and cook for about 4-5 minutes.
  5. Add chicken stock and coconut milk. Simmer for about 5 minutes on low heat or until the sauce has thickened. Season with salt and pepper, to taste.
  6. Serve with white rice and garnish with spring onions if desired. Drizzle with lemon/lime juice, if using.

Source recipe: Chili and Lemongrass Chicken by Donal Skehan

The fish sauce smell was all over the house and while cooking, I convinced myself that this will be a good dish. And you know me… I don’t really stick to recipes when it comes to cooking (I mean, who does?) so I added a little bit of coconut milk. And it tastes just amazing as Chicken Curry.

And oh, I drizzled lemon all over my meal and it was awesome. 😀

I am taking this at Fiesta Friday hosted by the ever-amazing Angie @ The Novice Gardener  …also at Foodie Fridays, Sweet and Savoury Sundays.

I hope you enjoy this. Happy weekend. Happy Fiesta Friday. Happy Foodie Fridays. 😉

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