Stewed Spicy Chicken With Lemongrass And Lime Recipe (2024)

Nam pla is fish sauce. Why not just say so in the recipe so we don't have to look it up?

Because now you know what nam pla is!

Can be made in the slow cooker on high for 4 hours.

I used bone-in chicken thighs with skin. Browned them first skin side down in hot oil (about 8 minutes), then removed them and sauteed all of the veggies. Doubled the amount of veggies and sauce then added the chicken thighs back, skin side up. Covered and simmered for 20 minutes. Ran the whole thing under the broiler for 2 minutes. Removed thighs and added the fish sauce and fresh lime leaves. Served with coconut milk brown rice topped everything with the pan sauce. ABSOLUTELY DELICIOUS!!

Next time I'll use two tablespoons of lemongrass paste and half a cup of water. Wondering if dried cilantro = dried coriander seeds. I've never seen dried cilantro called for in a recipe. I used dried coriander seeds.

This was a hit, and I agree, need to double or triple the sauce next time. I used an onion instead of shallot (didn't have it), and added a little more garlic. I used fresh cilantro, and added more at the end to serve. I didn't have fish sauce and my husband said he didn't miss it. Didn't have lemongrass so I used the contents of one sachet of lemongrass tea! Next time I will brown the chicken more first before adding to the vegetables, as a few people suggested...

The photo shows, "no sauce, at all", in the cook-pan — or did I miss something?

I made this using freshly picked lemongrass, and cilantro dried this past summer, subbing tofu for chicken, tasting as I went: the sauce was golden, fragrant, delicate but spicy---UNTIL I made the mistake that soy sauce could sub for Nam pha. In one quick splash, I ruined my dish, like an artist who didn't know when to stop painting and muddied up her work.

This is an excellent dish. A keeper. We used boneless thighs We will cut the red pepper flakes just a bit next time because it is a delicate dish. A wonderful dish with the lime leaves and lemongrass.

Used a whole 3# chicken cut up. browned pieces in half oil/half butter prior to the rest of recipe. Increased shallot, ginger, garlic. Used. 1 Serrano. Minced all in food processor. Served with coconut rice

Use slow cooker--cook for 4 hours on high! -Add & mix all sauce ingredients in the crock pot, coat the chicken in the sauce with a little salt & pepper, and just let it cook. -Run chicken under broiler before serving on rice with sauce on top.

Does dried cilantro mean powered coriander?

It was handy to have a mini food processor to do the mincing. I used dried galangal and it soaked for 30 minutes in hot water. It was still rather tough, so I had to grind it in a spice grinder (actually, a dedicated coffee grinder I use for that). Perhaps I should have soaked it longer. Anyway, the result was fluffy, not a powder. I then used the soaking water as part of the 1 cup used in the dish. Very flavorful.

OMG!!!! So good. Love the heat that it packs. For the most part, I made this as written with a few exceptions. I used extra light olive oil, bone-in chicken thighs, unsalted chicken broth instead of water. I also doubled the ingredients for the sauce. I wanted extra sauce to spoon over the rice I served with it.

Triple the sauce but also maybe add coconut or chicken broth before simmering, more sauce was needed. Spice level could also be upped. Lime leaves made all the difference.

This was a hit, and I agree, need to double or triple the sauce next time. I used an onion instead of shallot (didn't have it), and added a little more garlic. I used fresh cilantro, and added more at the end to serve. I didn't have fish sauce and my husband said he didn't miss it. Didn't have lemongrass so I used the contents of one sachet of lemongrass tea! Next time I will brown the chicken more first before adding to the vegetables, as a few people suggested...

Broil at end, with skin up to brown pieces.

I used bone-in chicken thighs with skin. Browned them first skin side down in hot oil (about 8 minutes), then removed them and sauteed all of the veggies. Doubled the amount of veggies and sauce then added the chicken thighs back, skin side up. Covered and simmered for 20 minutes. Ran the whole thing under the broiler for 2 minutes. Removed thighs and added the fish sauce and fresh lime leaves. Served with coconut milk brown rice topped everything with the pan sauce. ABSOLUTELY DELICIOUS!!

Is there a particular reason folks are using boneless dark meat rather then the cut up chicken shown in the picture? I understand it will cook quicker but you lose all that wonderful flavor from the bones.

In the slow cooker for 4 hours on high is how to do this. I made it in the skillet as instructed the 1st time. Good, yes. But 2nd time: Added & mixed all sauce ingredients in the crock pot, coat the chicken in the sauce with a little salt & pepper, and just let it cook. After, I put it under the broiler after to crisp up the skin. The chicken is so much more flavorful, and if it’s bone-in, the meat just falls off the bone.

I've done this with boneless, skinless chicken pieces - thighs and breasts - and it's still great.