越式香茅雞

• 魚露 2Tbsp
• 蒜頭， 切碎 3瓣
• 咖哩粉 1Tbsp
• 糖 1 1/2 tsp
• 鹽 1/2tsp
• 雞肉塊 600g
• 香茅 2枝， 只去白色部份， 拍扁再切片
• 大蔥頭 1個， 切片
• 紅辣椒 3條 去子， 切碎

1. 把魚露，咖哩粉， 蒜頭碎， 鹽和糖混合， 加入雞肉， 混合好。 
2. 熱油鍋， 加入香茅， 大蔥頭和辣椒， 翻炒至香。
   
   

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3. 加入雞塊， 炒至熟即可。

Vietnamese Lemongrass Chicken 
Adapted from Rasa Malaysia

• 2 tablespoons fish sauce
• 3 garlic cloves, crushed
• 1 tablespoon curry powder
• 1 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1 1/2 pounds boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces
• 2 fresh lemongrass stalks, tender inner white bulbs only, minced
• 1 large shallot, thinly sliced
• 3 chilies, seeded and minced

1. In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat.
2. Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. 
3. Add the chicken and stir-fry until the chicken is cooked through. Transfer to a bowl and serve with steamed white rice.