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lemongrass curry stir fry
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5 from 1 vote

Lemongrass curry stir fry

Easy to make giving a real taste of a lovely holiday in the sunshine in Sri Lanka.
Course Main Course
Cuisine Sri Lanka, Sri Lankan
Keyword lemongrass curry stir fry, Sri Lanka curry
Prep Time 5 minutes
Cook Time 20 minutes
Resting time 1 hour
Total Time 1 hour 25 minutes
Servings 2 people
Calories 283kcal

Equipment

  • 1 Large frying plan Or wok
  • 1 Grater
  • 1 Knife and chopping board

Ingredients

  • 2 Chicken breasts
  • 200 ml Coconut milk
  • 2 cloves Garlic
  • 1 stem Lemongrass
  • 2 cm Ginger
  • 2 tsp Mild Curry Powder
  • 1 tbsp Soy sauce
  • 1 tbsp Rice wine vinegar
  • 1 Onion
  • 1 tbsp Chopped Coriander (Cilantro)
  • 1 tbsp Olive oil
  • Salt and Pepper
  • Noodles or rice See note on how to serve

Instructions

Prepare the chicken

  • Cut the chicken breasts into cubes.
  • Combine with the soy sauce, curry powder and rice vinegar, salt & pepper and leave to marinate in the fridge for at least 1 hour

Make the curry paste and noodles or rice

  • Crush the garlic, peel & grate the ginger and lemongrass and combine to make a curry paste. Chop the onion into small bits.

Fry the ingredients

  • Add some oil in the frying pan or wok and fry the marinated chicken until lovely and brown and then remove from the pan.
  • Add the onion into the pan and fry the onion until soft for about 2 to 3 minutes.. At the end add the curry paste (garlic, ginger and lemongrass) and fry for another minute.

Finalise the lemongrass curry

  • Then put the chicken back in the pan and add the coconut milk. Leave to simmer for about 15 minutes.
  • Then add the chopped coriander and serve with noodles or rice.

Video

Nutrition

Serving: 2109 | Calories: 283kcal