LEMONGRASS MENU RECIPES

Steps:

• Add chopped lemongrass, basil, 1 shallot, garlic, ginger, ground coriander, cumin, turmeric, salt, pepper, red pepper flakes, and brown sugar to a food processor. Blend until a paste forms. (If difficult to combine, add 1 tbsp water to the mix and blend again).
• Dice the remaining shallots and set aside.
• Over medium heat, melt coconut oil in a large pan (big enough to hold 2 cans of coconut milk). Once the oil is hot and melted, add the basil lemongrass curry paste in. Let the curry paste bloom for 1 minute. Then add in the remaining chopped shallots and sauté until softened (2 minutes, approximately).
• Pour in both cans of coconut milk and stir until combined. Cover and let curry reduce over medium heat for 20 minutes. Stir every so often. Season with salt and pepper.
• While the curry simmers, prepare the meat and vegetables you will be using as desired.
• Once the coconut curry has reduced and become thicker, begin assembling your dish. Pour the curry over a bed of rice, and top with any proteins and vegetables.
• Serve and enjoy!

Steps:

• Blend shallots, lemongrass, chiles, ½ cup sugar, 2 Tbsp. fish sauce, and 2 Tbsp. oil in a blender until smooth. Season lamb chops generously with salt; place in a baking dish. Pour marinade over chops; turn to coat. Cover and chill 2 hours, then let sit at room temperature 30 minutes.
• Prepare a grill for high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Scrape excess marinade from lamb; grill over direct heat, turning every minute or so and moving to indirect heat as needed, until deeply browned and an instant-read thermometer inserted into thickest part registers 130° for medium-rare, 6–8 minutes. Transfer to a platter and let rest 5 minutes.
• Meanwhile, whisk lime juice, garlic, ginger, remaining ½ tsp. sugar, and ¼ tsp. fish sauce in a medium bowl until sugar is dissolved. Gradually drizzle in remaining 2 Tbsp. oil, whisking until emulsified; season dressing with salt. Add arugula and pear to bowl; toss to coat.
• Serve lamb chops with salad.