LEMONGRASS SHIRTS RECIPES

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LEMONGRASS PASTE RECIPE - FOOD.COM



Lemongrass Paste Recipe - Food.com image

I've found a wonderful discovery...lemongrass! The herb can be purchased at your local plant nursery so as to easily grow your own supply. The lemony flavor is wonderful used in Asian dishes, in marinades, curries, stir frys, soups, etc. Check out the additions and add modestly. I can't say it enough, not all marinades contain salt, so season with salt your chicken/pork/lamb/beef/shrimp, etc. before cooking. Marinade at least 2 hours or overnight.

Total Time 10 minutes

Prep Time 10 minutes

Yield 1/4 cup

Number Of Ingredients 10

2 teaspoons extra-virgin olive oil
2 large shallots, finely chopped
1 tablespoon freshly grated ginger
4 -5 garlic cloves, minced
1 stalk lemongrass, pounded, cut in 1/2-inch pieces (1 tablespoon dried)
fresh galangal root (half galangal half ginger)
turmeric (pinch)
chili pepper (Thai, jalapeno, etc.)
kaffir lime leaf (about 4 finely sliced with hard ribs removed)
palm sugar, white sugar, brown sugar (pinch to taste and enhances entire mix well)

Steps:

  • Blend all of the ingredients in a blender or food processor until very smooth and finely textured, 2 to 3 minutes. Can, also, be pounded with mortar and pestle. Keep refrigerated.
  • Note 1: If you are using the pestle and mortar, start off with the hard to grind ingredients like the lemongrass, the kaffir lime leaves and the galangal.
  • Note 2: If you are using a food processor, put the easiest-to-grind ingredients in first. The liquid that forms will help to process the other harder-to-blend ingredients.
  • Note 3: The additon of a couple teaspoons water may encourage easier mixing and will not affect the final product.

Nutrition Facts : Calories 574.6, FatContent 37.3, SaturatedFatContent 5.6, CholesterolContent 0, SodiumContent 33.7, CarbohydrateContent 57.6, FiberContent 3.9, SugarContent 1.2, ProteinContent 8.9

POUNDED LEMONGRASS CHICKEN RECIPE | BON APPÉTIT



Pounded Lemongrass Chicken Recipe | Bon Appétit image

This aromatic Vietnamese-inspired lemongrass chicken recipe calls for pounding the breasts to a uniform thinness, which eliminates any dryness.

Provided by Alison Roman

Total Time 50 minutes

Cook Time 20 minutes

Yield 4 Servings

Number Of Ingredients 11

4 lemongrass stalks, tough outer layers removed, chopped
1 medium shallot, chopped
2 garlic cloves, chopped
¼ cup fresh lime juice
2 teaspoons fish sauce
2 teaspoons light brown sugar
½ teaspoon crushed red pepper flakes
4 6-ounce skinless, boneless chicken breasts, pounded to ½-inch thickness
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
Lime wedges (for serving)

Steps:

  • Process lemongrass, shallot, garlic, lime juice, fish sauce, brown sugar, and red pepper flakes in a food processor to a fine paste. Season chicken with salt and pepper and place in a resealable plastic bag. Add lemongrass mixture; chill at least 30 minutes.
  • Heat oil in a large skillet over medium-high. Remove chicken from marinade, scraping off excess, and cook until golden brown, 6–8 minutes; turn and cook until cooked through, about 2 minutes longer.
  • Serve chicken with lime wedges for squeezing over.
  • Do Ahead: Chicken can be marinated 2 days ahead. Keep chilled.

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