Singapore Lemongrass Chick’n Coconut Curry

After an indulgent weekend titillating my taste buds in Singapore, I had to try my hand at Singaporean cuisine. Lucky for me, my favorite cookbook series (Wei-Chuan) has a Singapore, Malaysian & Indonesian cookbook.  This was my first attempt at Singaporean food and it was knock-me-down scrumptious.  Below is our vegetarian adaptation of Christina Hwang’s Fragrant Coconut Chicken.   It took a little grocery hunting to find all the ingredients, but was well worth the effort.


400 g Gardein Crispy Chick’n* pieces, defrosted, quartered

Chick’n Marinade:
1/2 t salt
1/2 t lime juice
1 T chili sauce

Curry Sauce:
4 T oil
4 T chili sauce
2 stalks lemongrass, minced
6 kaffir lime leaves, sliced
14-oz can coconut milk
1 c water
1 Knorr Vegetable Bullion Cube
1 T tamarind juice**

* I buy Gardein’s Mandarin Orange Crispy Chick’n and set the sauce packet aside for other uses
**Tamarind juice can be made with tamarind paste, which comes in a sticky brown block, available in Asian grocery stores.  Put a chunk of tamarind paste in a small bowl and fill it with boiling water until it just covers the paste.  Allow it 15 minutes to soften.  Mash the softened paste in the bowl.  Strain the seeds and other pulp out for the juice.


Mix the chick’n pieces with the marinade to coat well.  Bake in a single layer on a non-stick cookie sheet sprayed with cooking spray in the oven at 400°F for 13 minutes.  Cut into bite sized chunks.  Set aside.

Heat the oil in a saute pan.  Stir-fry the chili sauce, lemongrass, and kaffir lime leaves on high heat for a minute.  Add the coconut milk, water, bullion cube, and tamarind juice.  Stir to mix and dissolve the bullion cube.  After boiling, turn off the heat and mix in the baked chick’n pieces.

Serve on top of rice.

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