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- 1/2 cup (or more) canned unsweetened coconut milk
- 1/2 cup fresh cilantro leaves
- 3 tablespoons chopped tender inner stalks lemongrass (from about 2 stalks)
- 2 large green onions, coarsely chopped
- 2 large jalapeño chiles, seeded, coarsely chopped
Combine 1/2 cup coconut milk and all remaining ingredients in blender. Puree until smooth. Thin with more coconut milk by teaspoonfuls for desired texture. Season to taste with salt and pepper. DO AHEAD:Can be made 1 day ahead. Cover; chill. Bring to room temperature; stir before serving.
Vietnamese Lemongrass Chicken
"I sometimes think I could live on Vietnamese food. I love the key flavors and I adore the balance of hot, sour, salty, and sweet that is such a dominant characteristic. This recipe is incredibly easy, somewhere between a stir-fry and a sauté, with just enough sauce to coat the pieces of chicken." &mdashDiana Henry
- 1 ¾ pounds skinless, boneless chicken thighs, or chicken tenders
- 2 lemongrass stalks
- ¼ cup fish sauce
- 4 garlic cloves, crushed
- 2 ½ tablespoons superfine sugar, to taste
- 2 red chiles, halved, seeded, and shredded, divided
- 2 tablespoons peanut or sunflower oil (or other oil of your choice)
- 1 onion, halved, cut into slim crescent moon-shaped slices
- ½ cup chicken stock
- Juice of ½ to 1 lime, plus extra if needed
- 2 tablespoons purple amaranth or cilantro leaves, to serve (optional)
- ½ tablespoon sesame seeds, to serve (optional)
Trim any fat from the thighs and cut the flesh into bite-sized pieces. Remove the tough outer layers of the lemongrass and trim the top and base. Mince the rest&mdashthe softer part of the lemongrass&mdashas finely as you can.
Put half of the minced lemongrass into a bowl with the fish sauce, garlic, sugar, half of the chiles, and the chopped chicken. Mix together with your hands, cover with plastic wrap, and put into the fridge. Let marinate for at least 4 hours overnight is even better. Bring the chicken to room temperature before cooking.
Heat the oil in a wide-based saucepan or a wok set over medium heat. Add the chicken and cook on all sides, getting a really good color all over it. Add the reserved chiles, reserved lemongrass, and the onion and stir-fry until the onion starts to soften. Be careful not to burn the chiles or the lemongrass. Pour in the stock, reduce the heat, and cover. Cook the chicken for about 5 minutes.
Remove the lid, increase the heat, and continue to cook until the liquid is reduced. You want a mixture that is wetter than a stir-fry but drier than a braise. Add lime juice to taste, then check for seasoning and sweet-sour balance, adjusting with sugar and lime. Scatter with the amaranth or cilantro leaves and sesame seeds, if using, and serve with brown rice and stir-fried greens.
Recipe reprinted from A BIRD IN THE HAND: Chicken recipes for every day and every mood by Diana Henry, Mitchell Beazley 2015.
Lemongrass and Cilantro Sauce - Recipes
This delicious chicken is great with rice, veggies, potatoes, or even in a sandwich. It&rsquos hearty and healthy too.
TIP: Start marinating the chicken the day before for the best results!
To make coconut rice*, follow the instructions on the rice package, but use a can of unsweetened coconut milk instead of water, and then use water for the remaining liquid if needed (a couple ounces). Most cans have about 13-14 ounces of coconut milk.
Ingredients: for 2 pounds of chicken thighs, Feeds 4 friends
&bull 2 tablespoon of fresh ginger, peeled and chopped
&bull 3 (total) tablespoons of your preferred oil
&bull 3 tablespoons tamari, or soy sauce
&bull 2 tablespoons Mago Ginger + Lemongrass Hot Sauce
&bull 2 tablespoons lime juice, or lemon juice
&bull 1 tablespoon agave nectar, or honey
&bull ½ teaspoon fresh ground black pepper
&bull Cilantro*, optional garnish
Notes: For the Lemongrass, start by cutting off about 1/2 inch of bottom section, then remove first 2 outer layers and cut off the top section. Lightly smash the stalk before finely chopping.
Except for the lemongrass, the rest of the chopped ingredients don&rsquot need to be as finely chopped. The blender will do the job.
To make the marinade/sauce, use 2 of the 3 tablespoons of oil and then add all of the other sauce ingredients to a food processor or blender and process until smooth.
Place the chicken in a shallow dish or a plastic bag and cover it with the sauce. Turn and coat all parts of the chicken thighs with the marinade.
Cover the dish and place the chicken in the refrigerator to marinate for at least 1 hour, but we recommend marinating overnight.
Take the chicken out of the refrigerator at least 30 minutes before cooking so the chicken can come to room temperature. This will ensure that the chicken will cook evenly.
Heat a large skillet over medium heat and add the (we used avocado oil) oil. Once the oil is hot, place the chicken thighs on the pan.
Cook for about 6 minutes on each side, or until the chicken is nicely browned and fully cooked.
Remove and let it rest for a few minutes. Then slice into strips, and serve with rice (or veggies, etc.) and top with cilantro and some extra Spicy Magic.
Making my lemongrass pork banh mi
First prep the cha lua, cucumbers, and jalapeños by thinly slicing them. Set them aside in the fridge. Combine all the ingredients for the lemongrass pork in a bowl. Make sure the lemongrass pork is coated in the marinade. Let it marinate for at least 30 minutes. Next heat a grill pan or regular pan over high heat. Cook the pork for 1-2 minutes on each side until it is brown. Set aside the pork.
Now it’s time to put together your pork banh mi. Slice the baguette about halfway, so you can open it like a Subway sandwich. Smear the pate on one side and the mayonnaise on the other side. Add the lemongrass pork, cha lua, cilantro, cucumbers, pickled carrots, pickled daikon, and jalapeño to the baguette, and you’re done! Make sure to serve and eat right away for the best flavor and texture.
Sticky-Sweet Lemongrass Roast Chicken
We were inspired to create this recipe while eating one of our favorite Thai takeout dishes, gai yang. The combination of sweet and sticky marinated chicken, aromatic jasmine rice, cool cucumber salad, and spicy sambal oelek gives you all the tastes, textures, and temperatures in one meal. And using a rice cooker makes it easier to get dinner on the table.
2 tablespoons coconut aminos
1 tablespoon cilantro stems
4 Persian cucumbers, chopped into ¼-inch half moons
1 bunch cilantro, roughly chopped
2 tablespoons sweet chili sauce
1 tablespoon rice vinegar
1. Combine the first 9 ingredients in a blender. Blend until smooth. Add the chicken to a 1-gallon zip-top plastic bag (or a reusable silicone food-storage bag) and pour the marinade over it, making sure the chicken has been covered evenly. Let marinate in the fridge overnight.
2. When ready to cook, preheat the oven to 300°F. Transfer the chicken from the bag to a sheet tray. Roast the chicken for 3 hours, rotating the pan once halfway through. Let rest at least 10 minutes before carving.
3. While the chicken rests, toss the cucumbers, shallot, and cilantro in the sweet chili sauce and rice vinegar. Serve the chicken with the cucumber salad, jasmine rice, and sambal oelek.
1 packet of instant ramen noodles, flavor packet aside.
4tbs neutral oil like grape seed.
2 stalks lemongrass, just the white part chopped
4 chicken breast, sliced into strips about 1/2 thick
1 celery stalk, roughly chopped
1-2C of Basil or Mint or Cilantro (whole leaves, torn into quarters if gigantic)
Or any combination of those three herbs.
In a sealable bag, add the ramen noodles and break them into little pieces with the back of a frying pan or a rolling pin.
Set a large wide sauce pan over medium heat, and add the noodles, cook until fragrant and color beings to show (about 3 min)
Add 1 tbsp of oil, nuts if you have them and continue cooking until there’s an even golden brown color (about 3 more min)
Remove the noodles and nuts and set on a paper towel to drain.
In the same pan, add 3 more tbsp oil, add the garlic and lemongrass, cook until fragrant. Add in the chicken and a good pinch of salt, cook for about ten minutes, stirring occasionally.
Once the chicken about 90% cooked, add the pepper, celery and the sauce, stir to combine, cook another 3 minutes, add the herbs, top with the crispy crunchy noodles, taste for salt and serve.
How to Make It
Make sauce: Trim tough ends and outer layers from lemongrass until very tender parts remain, then coarsely chop. Whirl lemongrass in a food processor until minced. Scrape into a bowl and stir in 1/4 cup water and remaining sauce ingredients.
Make bundles: Lay shiso leaves flat on a work surface, veined side up. Set a cilantro sprig across base of each leaf then set a shrimp on top, with tail poking out the side.
Fold shiso over the rest of shrimp. Roll up bundles from base and secure each with a toothpick. Serve with dipping sauce.
Cilantro Lemongrass Sauce
1 tablespoon ginger, minced or finely chopped
1 large bunch fresh cilantro
1 1/2 tablespoons dried or fresh lemongrass, finely chopped
1 tablespoon chili garlic sauce or sugar free sriracha sauce
1/2 cup light olive oil, extra virgin
2 tablespoons rice vinegar
Combine all ingredients in a high speed blender, blending until smooth. Makes about 1 1/2 cups of sauce. Store in refrigerator.
I snipped fresh lemongrass from the herb garden for this easy to make sauce. The consistency is thin enough to serve as a pesto with gluten free pasta. It also makes a delicious dipping sauce for nori wrapped veggie roles or fresh cut up veggies.
Today I drizzled cilantro lemongrass sauce over a veggie bowl that included half a baked potato, chopped tomatoes fresh on my garden, and avocado slices. The tangy lemony herb combined with the rich distinctive flavor of cilantro was so good. This simple sauce is already a favorite.
Lemongrass Baby Back Ribs
While we don’t eat much red meat, our food editor, Thea, said these Asian-inspired ribs are panty-droppers. Serve with rice and salad for an easy dinner.
4 garlic cloves, peeled and smashed
1 3-inch piece ginger, peeled and roughly chopped
2 scallions, roughly chopped
10 cilantro stems, roughly chopped
1 thai red chili, de-seeded and roughly chopped
2 lemongrass stalks, roughly chopped
3 tablespoons coconut sugar
chopped cilantro, sliced scallions, and toasted sesame seeds, for garnish
1. In a blender or food processor, combine first 11 ingredients and blend until smooth. Pour this mixture over the ribs in the crockpot, making sure to distribute evenly.
2. Cook on “slow cook” low setting for 7 hours.
3. To serve, preheat the oven to 450 and place ribs on a rack-lined baking sheet. Pour the marinade and cooking liquid left in the crockpot into a small saucepan and skim off as much fat as possible. Add brown rice syrup, and cook over medium heat until the sauce has reduced by half, about 10 minutes. Brush the ribs with half of the sauce, and roast in the oven for about 10 minutes, or until they begin to brown. Garnish with chopped cilantro, sliced scallions, and toasted sesame seeds, and serve with remaining sauce.