This recipe has been on my list of things I want to make for a while now, and tonight I finally got around to making it. When we first tasted it, we both thought it was fairly mediocre, but as it sat, it grew on us to the point where we had no leftovers. I'd highly recommend letting this sit for 5-10 minutes after cooking it before you eat it, it's worth the wait!
Spicy Lemongrass Tamarind Chicken
Ingredients:
Marinade
- 1½ Tablespoons fish sauce
- 1 Tablespoon sugar
- 2 teaspoons dried chili flakes
- ¼ teaspoon freshly ground black pepper
- 1 stalk thinly sliced lemongrass (just the inner tender part)
Chicken
- 1 pound boneless skinless chicken thighs, sliced into bite-sized pieces
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 medium red chili, deseeded then cubed
- 1 handful shredded carrots
- ½ cup chicken stock
- 2 Tablespoon tamarind juice
- 1 Tablespoon sugar
Directions:
- Combine the marinade ingredients in a large bowl and mix well. Place the chicken pieces in the marinade and mix until well coated. Cover with a cloth and allow to marinate for at least 30 minutes. Overnight is even better.
- Heat the oil in a wok or skillet over medium heat.
- Stir-fry the garlic for 1 to 2 minutes until fragrant and golden brown.
- Add the chicken, chili and carrots, increase the heat to high and stir-fry until the chicken is browned, about 2 minutes.
- Reduce the heat to medium, add the chicken stock, tamarind juice and sugar, and bring the mixture to a boil. Simmer uncovered for about 3 minutes, stirring occasionally, until the chicken is tender and cooked. Remove from the heat.
- Transfer to a serving platter and serve with steamed rice.
Notes:
The original recipe called for bell pepper instead of carrots, but we both prefer carrots so I made the swap. Also, I left out the red chili and added a dash of cayenne pepper instead.
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