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Lemongrass Curry Chicken Recipe

Wednesday, April 02, 2014 | Labels: , |

I love using lemongrass in a lot of dishes.  Lemongrass is a common ingredient in many Malaysian or South East Asian curry dishes as well.  For today, I simply used a home made paste of lemongrass, shallots, dried chilis, belacan (shrimp paste) and some turmeric.  For ease, just use a blender but if you are so inclined, nothing beats the traditional mortar and pestle.  An incredibly appetising dish, make sure you have a lot of hot steamed rice ready!

This dish is part of my Yuen Chun Recipes.


4 chicken thighs (or breasts if you wish)
2 russet potatoes, peeled and quartered
Dash of soy sauce (I used Yuen Chun's)
1 tablespoon curry powder for meat + 1 tablespoon water to form a paste
1 cup natural yoghurt

Curry paste:
2 lemongrass (white parts)
8 shallots, peeled
10 dried chili peppers
1 tablespoon belacan (toasted)
1/2 inch turmeric (or use 1 tablespoon powder)


Firstly, heat your wok until almost smoking.  Add about 4 tablespoons oil.  Turn heat to medium and fry the potatoes until browned.  Remove and set aside.

Clean the wok briskly and heat again until almost smoking. Add 4 tablespoons oil.  Add in the curry paste and fry until oil separates on medium heat.  Add curry paste.  Fry until fragrant.  Add in chicken and potatoes.  Add a dash of soy sauce.  Finally add in the yoghurt and bring to a boil.  Turn heat to medium and allow to simmer until chicken is fully cooked.  Serve hot.


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