Chicken Lemongrass And Potato Curry Recipes

Steps:

• Heat the vegetable oil in a skillet over medium heat. Stir in the lemon grass, cooking until fragrant, 3 to 5 minutes. Place the chicken into the skillet. Cook and stir the chicken until no longer pink in the center and the skin is browned, about 10 minutes. Stir in the water, fish sauce, and curry powder. Increase heat to high and bring to a boil. Reduce heat and simmer for 10 to 15 minutes.
• Mix cornstarch and 2 tablespoons of the curry sauce in a small bowl, until smooth. Stir cornstarch mixture into the skillet and simmer until sauce has thickened, about 5 minutes. Garnish with cilantro before serving.

Steps:

• The lemongrass, ginger and onion paste. Place lemongrass into the bowl of the food processor and process until the lemongrass is transformed into a soft, fluffy mass, about 3 minutes. (You'll see a whirling snow blizzard in the bowl.) Add the ginger to the bowl of the food process and pulse until the ginger is finely chopped. Add the onion and process the entire mixture to a nice paste.
• Cook the curry. Heat the oil in a large saucepan (4 or 5-quart) over medium heat. Saute the paste of lemongrass, ginger and onion until it is fragrant, about 3 minutes. Add the curry powder and dried red chili flakes (if using) and continue sautéing to aromatize the spices, about 1 minute. Add the chicken pieces, salt, pepper, coconut milk and enough water to just cover the chicken. Bring to a simmer and cook uncovered for 20 minutes.
• Add the potatoes. While the curry simmers, peel the potatoes and cut them into 1-inch chunks. Add the potatoes to the curry when the initial cooking time has elapsed. Bring the curry back to a simmer and continue cooking for 15 minutes, until the potatoes are tender. Turn off the heat and let the curry sit, covered, for 30 to 45 minutes to let the flavors meld and mature.
• Final touches. Reheat over low heat and correct the seasoning. Serve with lots of steamed rice, or warm baguette for dipping. Lime wedges are a good accompaniment for folks who want to cut some of the heat!
• NOTES & TIPS.

Steps:

• Combine fish sauce, garam masala, paprika, and turmeric in a bowl. Rub mixture deeply into chicken and let marinate at room temperature for 20 minutes.
• Combine onions, habanero pepper, ginger root, and garlic in a blender and process until smooth.
• Heat oil in a saucepan over medium heat. Add onion mixture, lemongrass, and shrimp paste. Stir and fry for about 8 minutes.
• Pour chicken and marinade into the saucepan. Stir and fry until seared on all sides, about 10 minutes. Add potatoes and salt and stir for about 3 minutes. Add broth, making sure chicken and potatoes are covered; add more liquid if necessary. Bring to a boil and cook, covered, for 20 minutes. Remove lid and cook 10 minutes more.

Steps:

• Add chopped lemongrass, basil, 1 shallot, garlic, ginger, ground coriander, cumin, turmeric, salt, pepper, red pepper flakes, and brown sugar to a food processor. Blend until a paste forms. (If difficult to combine, add 1 tbsp water to the mix and blend again).
• Dice the remaining shallots and set aside.
• Over medium heat, melt coconut oil in a large pan (big enough to hold 2 cans of coconut milk). Once the oil is hot and melted, add the basil lemongrass curry paste in. Let the curry paste bloom for 1 minute. Then add in the remaining chopped shallots and sauté until softened (2 minutes, approximately).
• Pour in both cans of coconut milk and stir until combined. Cover and let curry reduce over medium heat for 20 minutes. Stir every so often. Season with salt and pepper.
• While the curry simmers, prepare the meat and vegetables you will be using as desired.
• Once the coconut curry has reduced and become thicker, begin assembling your dish. Pour the curry over a bed of rice, and top with any proteins and vegetables.
• Serve and enjoy!

Steps:

• In a food processor, process the lemongrass for about 3 minutes, or until it is a fine, fluffy mass. (You will see a whirling blizzard in the bowl.) Pause occasionally to scrape down the bowl. Add the ginger and pulse to chop finely. Add the onion and process until the mixture forms a paste.
• In a large saucepan, heat the oil over medium heat. Add the lemongrass paste and sauté for about 2 minutes, or until fragrant. Add the curry powder and red chile flakes and continue sauteing for about 1 minute, or until the spices are fragrant. Add the chicken, salt, pepper, and coconut milk. The liquid should cover the chicken. If it doesn't, add water as needed. Bring to a simmer over medium heat and cook, uncovered, for 20 minutes.
• Add the potatoes and return to a simmer. Cook for 10 to 15 minutes, or until the potatoes are tender. Turn off the heat, cover, and let stand for 30 minutes to develop the flavors.
• Reheat the curry over low heat until hot, stirring occasionally to avoid scorching. Taste and adjust the flavors if needed. Add a bit of water to lighten or simmer to deepen. Serve with the lime wedges.