This Lemongrass Chicken Curry is the masterpiece of our finished Burmese Banquet. It’s the one your fork will wander back to again and again as you sample all the amazing Burmese dishes we’ve learned this week.
Wow, how quickly time flies! The weekend has arrived and it’s time for our final Burmese Food Week recipe – Lemongrass Chicken Curry.
We can’t even tell you how excited we are to finally learn this recipe, having first come across a similar version in a remote Burmese village. That version was made with fish instead of chicken, but it was so incredibly delicious we knew we had to get the recipe.
We pleaded with our new-found friends to spill the beans. ‘Oh sure’, they said, ‘it has onions, tomato and… flavour.’ Ah, of course, that elusive flavour ingredient. We took one look at each other and left it at that, and so the recipe remained a secret… until now.
Lemongrass Chicken Curry is hands down the most popular dish at Alice & Su’s cooking school. Yet surprisingly it doesn’t include curry powder at all. Instead the base consists of a fragrant mix of shallots, tomatoes, garlic and ginger, with a supporting cast of Burma’s regular players: fish sauce and jaggery (if you’ve kept up with Burmese Food Week you can probably recite them by heart by now).
Of course we can’t forget the lemongrass. This spicy dish calls for long pieces of fresh lemongrass which are partially crushed to help release all that delicious tangy flavour. Just be sure to remove them before serving.
Best served with our Burmese favourites: the Eggplant Curry, Green Tomato Salad, Green Papaya Vermcelli Salad, and Mushroom and Watercress Stir Fry, not to mention a whole big pile of steamed white rice.
Ta da! Well what are you waiting for? You’ve seen how easy it is to whip up this Burmese Banquet, now it’s over to you.
We recommend inviting a bunch of friends, steaming up a big pot of white rice, popping the cork on your favourite bottle of wine and getting stuck in – that’s what we’ll be doing the minute we get home.
One last piece of advice: The best and really authentic way to eat this banquet is to place a big pile of steamed rice in the centre of your plate. Scoop up a portion of each dish and arrange it around the outside. Then get stuck in, being sure to mix a bit of each dish with a bit of rice in every mouthful. If it works for the Burmese, it works for us!
Can you guess whose plate was whose? 😛
P.S. If you enjoy reading our posts please leave us a comment. Your feedback means so much and helps us to keep these awesome recipes coming. We’re here for you guys so tell us what you like, and if you cook one of our dishes don’t forget to upload a photo and tag us!
- 250 g chicken breast
- 10 cm lemongrass crushed but otherwise whole
- 2 tbsp sunflower oil
- 3 shallots finely chopped
- 2 tomatoes finely chopped
- 2 cloves garlic crushed
- 1 cm ginger finely chopped
- 1 ½ tsp chilli powder
- 1 ½ tsp fish sauce
- 1 ½ tsp jaggery substitutes: palm sugar or brown sugar
- ½ tsp turmeric
- Heat the oil in a large non-stick wok or frying pan.
- Add the onions and garlic and stir fry until translucent.
- Add half of the tomatoes and cook over a medium high heat until soft. Add the remaining tomatoes and repeat. This is recommended to avoid the tomatoes becoming stodgy.
- Add the ginger and lemongrass. Stir fry until the sauce becomes a richer, deeper red colour.
- Add the spices, fish sauce, jaggery (or sugar substitutes). Stir and reduce the heat.
- Add the chicken pieces with 1 ½ to 2 cups of water and mix. Cover and simmer on a low heat for approximately 30 minutes, until the chicken is cooked through.
- Remove the lemongrass pieces, and serve immediately with steamed white rice.