My mother in law has made this dish for me countless times; she loves the recipe because it’s so simple and quick, yet really tasty! I haven’t been able to get the real recipe from her, so I decided to make my own variation.
Cook time: 10 minutes
Serving Size: 2
1 lb boneless, skinless chicken thighs
2 lemongrass stalks, finely mince only the green stalk
1 tsp red curry paste
dash of salt
1 tbsp extra virgin olive oil
cooked Jasmine rice
Wash the chicken thighs under cold water and pat dry. Cut into 2” pieces. In a large bowl, combine the chicken pieces with the lemongrass, curry paste and salt. Toss well and let the mixture marinate covered in the fridge for about 30 minutes.
In a large saute pan over medium heat, add in the extra virgin olive oil. Once the oil gets hot, toss in the chicken pieces and any remaining marinade. Allow the chicken to cook until done, stirring frequently. Serve this dish family style with a heaping bowl of Jasmine rice.
The final result is a very savory and tender chicken stir fry. The curry paste caramelizes perfectly around the chicken and the lemongrass adds the hint of herbiness and freshness. This dish to me is an epitome of a Southeast Asian dish, mainly because of the use of lemongrass, which is quintessential to our cuisine. For those of you who prefer a sweeter stir fry and want to try something different, I’d recommend adding in 1/4 cup of coconut soda. I am keeping this recipe in my repertoire for nights when I’m in a rush to get a healthy yet delicious dinner on the table.