Chicken Stir-Fried with Lemongrass and Chile
- 1 ⅓ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- ½ teaspoon salt
- 1 ½ teaspoons sugar
- 2 ½ teaspoons Madras curry powder
- 2 ½ teaspoons fish sauce
- 2 tablespoons canola oil
- 1 large shallot, finely chopped (about ⅓ cup)
- 1 to 2 Thai chiles or serranos, finely chopped
- 1 stalk lemongrass, trimmed, and finely chopped (about 3 tablespoons)
- 1 small red bell pepper, stemmed and seeded, cut into ¾-inch squares
- ½ cup coconut milk
- 3 to 4 sprigs fresh cilantro, leaves coarsely chopped
- This recipe is gluten-free
- Produce
- Cilantro, fresh leaves (3 sprigs)
- Lemongrass (1 stalk)
- Red bell pepper, small (1)
- Shallot, finely chopped (about 1/3 cup), large (1)
- Thai chiles or serranos (1)
- Meat
- Chicken thighs, boneless skinless (1 1/3 pounds)
- Canned Goods
- Coconut milk (1/2 cup)
- Condiments
- Fish sauce (2 1/2 teaspoons)
- Cooking & Baking
- Canola oil (2 tablespoons)
- Madras curry powder (2 1/2 teaspoons)
- Salt (1/2 teaspoon)
- Sugar (1 1/2 teaspoons)
Preparation
Read recipe preparation on seriouseats.com
Social Stats
48.8Rating
1-100
1-100
38Tweets
10Facebook
Shares
Shares
1StumbleUpon
Views
Views
40PinterestPins
Recipe Stats
Published November 9, 2011 (1 year ago).
24 people saved this recipe.
