Yesterday, Eric Banh recalled an unfortunate memory about frozen chicken after escaping his native Vietnam with his family, but his food memories have improved immensely, especially since opening Monsoon and Ba Bar. Today, he shares a recipe for a chicken dish that incorporates the classic Vietnamese flavors that put Banh's restaurants on the map. To have the dish as Banh once did in his childhood, go with a farm raised chicken.
2 ½ teaspoons fish sauce (We use the Red Boat brand)
2 Tbsp vegetable oil
½ teaspoon sea salt or kosher salt
1/3 cup coconut milk
2 Tbsp jalapeño peppers, sliced
3 Tbsp lemongrass, finely chopped
2 Tbsp shallots, finely chopped
1 Tbsp garlic, minced
4 Tbsp cilantro, coarsely chopped
1 ½ lbs. boneless chicken (preferably chicken thighs) trimmed and cut into 2-inch pieces
In a large bowl, combine the chicken, sugar, salt, yellow curry powder, and fish sauce and mix evenly. Marinate for approximately 15 minutes to a half an hour before cooking the chicken.
After the chicken has marinated, heat the vegetable oil to a high temperature in a large skillet. Add the shallots, garlic, jalapeños, and lemongrass, and then sweat the shallots and lemongrass for approximately 30 seconds to 1 minute.
Add the marinated chicken to the skillet, and after browning the chicken evenly on both sides, add the coconut milk. Adjust the temperature to low and cook for 10 more minutes. Transfer the chicken to a serving dish, add the cilantro, and serve. Enjoy!