STEWED SPICY CHICKEN WITH LEMONGRASS AND LIME
This wildly flavorful chicken dish is inspired by the bright flavors found in Thai cooking - garlic, galangal (or ginger), chiles, turmeric, cilantro and lemongrass. While its flavor profile is complex, it is blessedly easy to make. Just sauté the savories, herbs and spices and add the chicken to the pan. Allow it to cook, covered, for about 20 to 30 minutes. Remove the lid, let the chicken brown a bit, and that's it. Serve over rice so you don't miss out on a single drop of the exquisite sauce.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the oil in a large, deep skillet and turn the heat to medium. Add the shallot, garlic, ginger and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the turmeric, cilantro and sugar and cook, stirring, for another minute. Trim the lemongrass stalks of their toughest outer layers, then bruise them with the back of a knife; cut them into sections and add them to the mixture along with 1 cup water.
- Add the chicken and turn it once or twice in the sauce, then nestle it in the sauce; season with a little salt and pepper. Turn the heat to low and cover the skillet. Cook, turning once or twice, until the chicken is cooked through, 20 to 30 minutes.
- Uncover the skillet and raise the heat to medium-high; turn the chicken skin-side down. Let most (but not all) of the liquid evaporate and brown the chicken just a little on the bottom. Stir in the lime leaves and nam pla; taste and adjust seasoning as necessary, then garnish and serve with white rice.
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 28 grams, Carbohydrate 10 grams, Fat 42 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 10 grams, Sodium 920 milligrams, Sugar 3 grams, TransFat 0 grams
ROASTED LEMONGRASS CHICKEN WITH SWEET LIME SAUCE
Steps:
- Thinly slice the lemongrass and then chop it up as finely as you can (alternatively you can use a food processor or chopper for the mincing part). Do the same with the onion, garlic, galangal/ginger, and chili.
- Set chicken pieces in a roaster or flat baking pan, and rub these herbs all over the skin, all sides. Sprinkle lightly with salt and pepper.
- Cover and leave in the refrigerator at least 1/2 hour or up to six hours to marinate.
- Preheat oven to 350. While the oven is warming up, combine fish sauce, soy sauce, brown sugar, and coconut milk. Stir together until sugar is dissolved.
- Drizzle this over chicken, turning to saturate. Try to get as many of the herbs on the skin of chicken as possible.
- Add 1/4 cup water to the roaster/pan in and around the chicken.
- Cover and set in the middle of your oven to bake 45 minutes.
- Remove cover and continue roasting 20 minutes until chicken turns golden-brown (whole chicken will take longer).
- Top with slices of fresh lime and chili, if desired, or just serve as is.
- Accompany with plenty of Thai jasmine rice and the sweet lime sauce (below) on the side.
- While chicken is roasting, make the side sauce. In a saucepan, add all sauce ingredients except cornstarch. Bring to a boil, then lower the heat to a simmer.
- Taste test for sweetness and saltiness, adding more honey if not sweet enough, or more fish sauce (instead of salt) as desired. If you prefer a spicy sauce, add some fresh chili or chili sauce.
- Add cornstarch and water mixture. Stir until sauce thickens. Serve with the roasted chicken and enjoy!
Nutrition Facts : Calories 758 kcal, Carbohydrate 80 g, Cholesterol 105 mg, Fiber 6 g, Protein 43 g, SaturatedFat 18 g, Sodium 2464 mg, Fat 33 g, ServingSize 4 pieces (serves 4), UnsaturatedFat 12 g
CAMBODIAN LEMONGRASS CHICKEN SOUP
My Khmer sons both love this soup at our favorite Cambodian restaurant, Chez Sovan, in San Jose, CA. This is my attempt to match the flavors at home. My oldest son's comment on trying the soup was, Mmm so close, make some more! Serve with warm baguette.
Provided by KLemons
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h30m
Yield 4
Number Of Ingredients 21
Steps:
- Combine chicken broth, lemon juice, lemon zest, garlic, lime juice, lime zest, peppercorns, soy sauce, ginger, fish sauce, and chile pepper in a large pot.
- Remove tough outer stalks from lemongrass. Halve inner stalks and cut into 3-inch peaches. Place in a resealable plastic bag and pound with a hammer until bruised.
- Fill bag with water and pour into the pot. Bring soup to a boil; reduce heat and simmer until flavors combine, about 20 minutes. Strain with a small mesh strainer, discarding solids. Pour strained liquid back into the pot.
- Stir chicken, green onions, carrot, cabbage, mung bean sprouts, Chinese mushrooms, cilantro, Thai basil, and mint into the soup. Simmer over medium heat until carrot is tender, about 10 minutes.
- Spoon 1 teaspoon garlic chile paste into the bottom of each serving bowl and ladle soup on top.
Nutrition Facts : Calories 273 calories, Carbohydrate 33.9 g, Cholesterol 49.2 mg, Fat 8.6 g, Fiber 6.5 g, Protein 21.4 g, SaturatedFat 2.1 g, Sodium 1209.1 mg, Sugar 4.9 g
CHICKEN BURGERS WITH LEMONGRASS AND LIME
Steps:
- Combine the ground chicken, onion, breadcrumbs, garlic, lemongrass, cilantro, lime zest, fish sauce and sugar into a large bowl. Incorporate the ingredients well with your hands. Divide and shape the mixture into 6 patties, and then cover and refrigerate them for 30 minutes.
- Light a barbeque or preheat a chargrill pan that has been brushed with a little flavored, light oil, such as grape seed or canola.
- Grill the patties for 4 minutes on each side or until they are fully cooked through. To serve, layer the burgers on the soft rolls with lettuce, mint, cilantro leaves and chili sauce. These burgers are great with the Spicy Slaw.
- Mix together the vinegar, sugar, lime juice, fish sauce, chiles and salt. Stir together until the sugar is dissolved.
- Mix together the sugar and rice vinegar, add the carrot and let marinate for 20 minutes. Drain the carrot and add to the cabbage with the celery, onion, mint and cilantro in a large bowl. Add the dressing and toss together. Serve with the burgers.
CHICKEN CURRY WITH LIME LEAF, LEMONGRASS & MANGO
Use a fragrant curry paste as the base for this Asian curry with tropical fruit and citrussy notes
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 14
Steps:
- Blend the chopped lime leaves with the rest of the curry paste ingredients in a food processor.
- Heat the oil in a large saucepan, add the curry paste and cook on a medium heat for 2-3 mins. Pour in the coconut milk and bring to a simmer. Add the chicken, lime zest and juice, then season and cover. Gently simmer for 30 mins until the chicken is tender.
- Remove the lid and cook for a further 10 mins. Add the green beans, mangoes and whole lime leaves and cook for 5 mins. Add the coriander leaves just before serving with hot jasmine rice.
Nutrition Facts : Calories 542 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.1 milligram of sodium
LEMONGRASS AND LIME CHICKEN
This is my attempt at recreating one of my favorite dishes from a Thai restaurant in Charlottesville, VA. I don't live there any more so I try to make do with this.
Provided by tejas
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat pan with oil over high heat and add both the onions and garlic.
- Saute until browned slightly and add chicken and lemongrass.
- Once the chicken has cooked almost all the way, add the coconut milk, sugar, white pepper, and fish sauce.
- Let the liquid reduce for a couple of minutes and stir in the Thai basil, kaffir lime, and lime juice.
- Serve over a bed of jasmine rice.
Nutrition Facts : Calories 707.9, Fat 20.1, SaturatedFat 7.2, Cholesterol 90.8, Sodium 986.6, Carbohydrate 91.2, Fiber 2.8, Sugar 13.3, Protein 36.9
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