Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Vietnamese Lemongrass Chicken
Caramelised chicken with lemongrass, garlic and fish sauce — fragrant, savoury-sweet and quick to make.
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15 minPrep🔥
15 minCook🍽️
3Serves📊
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Ingredients
- 600g chicken thigh, cubed
- 2 lemongrass stalks, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 chilli, chopped
- 2 tbsp oil
- Spring onion and coriander
Instructions
- Marinate the chicken with lemongrass, garlic, fish sauce, soy and sugar for 15 minutes.
- Heat the oil and stir-fry the chicken over high heat until golden and caramelised.
- Add the chilli for the last minute.
- Finish with spring onion and coriander.
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Tara’s tips
- Finely chop the lemongrass — the tender inner part only.
- Let the chicken caramelise; don't stir constantly.
Serving suggestions
- Serve over rice.
Storage & reheating
Keeps 2 days; great cold the next day.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
No fish sauce?
Use extra soy sauce, though fish sauce gives the authentic savoury depth.
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