Lucy Said:What is a tasty and easy recipe for lemongrass sauce?
We Answered:CHICKEN IN LEMONGRASS SAUCE
12 ounces green Chinese long beans or green beans, trimmed, cut into 1 1/2-inch pieces
2 tablespoons peanut oil
1 1/2 pounds skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
1 medium onion, sliced
4 garlic cloves, minced
1/3 cup minced lemongrass
3 tablespoons Thai fish sauce (nam pla)
3 tablespoons sugar 2 teaspoons ground coriander
1 teaspoon turmeric
1/2 cup chicken stock or canned low-salt chicken broth
2 tablespoons spicy oyster sauce
Cook beans in large saucepan of boiling salted water just until crisp-tender, about 2 minutes. Drain.
Heat oil in heavy large skillet over high heat. Add chicken, onion and garlic; stir-fry until chicken is partially cooked, about 4 minutes. Add lemongrass and next 4 ingredients; stir 2 minutes. Add beans, stock and oyster sauce; reduce heat and simmer until sauce thickens and chicken is cooked through, about 4 minutes longer. Season with salt and pepper.
Ramona Said:Looking for a nice Thai recipe with lemongrass, chicken, coconut milk...?
We Answered:THAI GREEN CHICKEN CURRY
approx 750 gms chicken thigh or breast fillets
200 gms green beans
1 cup (250 mls) coconut cream
Green Curry Paste:
3 small fresh green chillies, chopped
2 cloves garlic, chopped
3 spring onions, chopped
1/4 cup chopped fresh lemon grass
1/4 cup chopped fresh coriander leaves
2 tblspns oil
2 tblspns water
1 teaspoon shrimp paste
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
Put all ingredients for green curry paste into blender and process until smooth or if you don't have a blender use the old fashioned way with mortar and pestle.
Cut chicken into thin strips. Chop the beans into lengthy strips. Cook the green curry paste in pan or wok, stirring for about 3 or so minutes until it is you can smell the spices and herbs.
Add the chicken and beans to the pan and cook, stirring for about 5 minutes or until the chicken is just cooked through. Add the coconut cream, stir in and simmer, uncovered for about 3 to 5 minutes or until dish slightly thickens.
This recipe is best made just before serving and my family enjoys it with boiled rice.
Myrtle Said:Recipe for Lean Cuisin lemongrass chicken?
We Answered:That's a hard one. I assume that you now live in Germany so you can't buy it there. I know this is probably grasping, but this is what I would do. Stouffers' has a contact page web site. Go to www.stouffers.com/index/contactus.aspx. They have a form to fill out. When you fill in the part about your question, lay it on really thick. Tell them how much you love and miss their product and was so disappointed that you couldn't get it in Germany. Ask if they can give you a general idea of how to make it. No doubt they won't divulge their recipe, but they may give you something. Tell them you'll make it for all of your friends, and you'll lobby to get this product distributed in Germany. Make it sound serious and cutsy at the same time. I know this sounds pretty goofy but you never know what may work unless you try it. Worth taking a minute to type in the form. Good luck. I'm German but have never been to Germany. Heard it's a beautiful place.
Claire Said:How do cook with a fresh stalk of lemongrass. ?
We Answered:I am a former chef and worked in Asia and it is like the first fellow said, peel off the harder outer leaves and when you get to the lighter whitish parts you there, you can chop it fine or coarse what ever you do do not use the upper part it is tough to, the finer the batter, if your just flavouring a soup or stock, take stalk and bash it with the back of a heavy knife to bruise it and use it like we in the west use bay leaves.
It does cook down when fine for marinating meats for Vietnamese and Thai cooking I even buy a dehydrated one and powder version to add to seasoning mixes and my Thai Curry pastes for smoothness.
Ana Said:Anyone have a good chicken recipe using lemongrass?
We Answered:Vietnamese Stir Fried Chicken With Lemon Grass
For the marinade:
1 stick fresh or 2 tablespoon dried slices lemon grass
1 tablespoon sugar
1 Â½ tablespoon tomato paste
2 pound chicken pieces, cut into small pieces
Â½ teaspoon salt
Â¼ teaspoon chili powder
1 large garlic clove
Â¼ teaspoon ground turmuric
Â½ cube fresh ginger
You will also need:
2 garlic cloves
4 to 8 tablespoon chicken stock
3 tablespoon vegetable oil
3 Â½ ounce onions
1 tablespoon nuoc mam
First prepare the marinade. If you are using fresh lemon grass, cut it crossways into very thin slices, starting at the bulbous bottom end and going up around 6 inches. Discard the strawlike top. If you are using dried lemon grass, soak it in 4 tablespoon of hot water for an hour.
Put the chicken pieces in a bowl, add the fresh lemon grass or the drained soaked dried lemon grass (save the soaking liquid). Peel and crush the large garlic clove, peel the ginger and grate it finely. Add the garlic, ginger, sugar, tomato paste, salt, chilli powder and turmeric to the chicken. Mix, cover and set aside for 1-24 hours, refrigerating if necessary.
Peel and finely chop the two garlic cloves. Put the oil in a wok or large, lidded frying pan and set over a high heat. When it is hot, put in the garlic. Stir and fry for 30 seconds, or until the garlic is golden. Add the chicken along with its marinade. Stir and fry for 5 to 6 minutes, or until the chicken browns a little. Add the nuoc mam and, either the lemon grass soaking liquid or 4 tbls stock. Stir once and cover. Cook on a high heat for 5 minutes. Lift the lid and stir, adding another 4 tbls of stock. Cover, turn the heat to low and cook for another 5 minutes. While the chicken cooks, peel the onions and cut them into Â¾ inch dice. Separate the onion layers within the diced pieces. Turn the heat under the chicken to high, remove the wok lid, add the onion and fry for 1 minute. Lift the chicken out and serve.
Curried Chicken Siam
Unsweetened coconut milk stars in the sauce of this
traditional Thai dish. It is available in large
supermarkets and Asian food stores. If you are unable
to find cans of unsweetened coconut milk, use 1-1/4
cups milk mixed with 1/2 teaspoon coconut extract.
1 to 3 dried red Anaheim or California chili
2 tablespoons snipped cilantro
1 teaspoon finely shredded lime peel
1 stalk lemongrass, cut into 2-inch pieces, or 1
teaspoon finely shredded lemon peel
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
12 ounces skinless, boneless chicken thighs
1 tablespoon cooking oil
4 cloves garlic, minced
2 medium onions, chopped (1 cup)
1-1/4 cups canned unsweetened coconut milk
1 8-ounce can sliced bamboo shoots, drained
1 medium red or green sweet pepper, cut into
julienne strips (1 cup)
2 tablespoons snipped fresh basil or 3/4 teaspoon
dried basil, crushed
1 medium cucumber, halved lengthwise and sliced
2 cups hot cooked rice
1. Remove stems and seeds from chili peppers. Place in
a medium bowl and cover with boiling water. Let stand
about 15 minutes or until softened. Drain. Chop chili
peppers. Set aside.
2. Meanwhile, for spice mixture, in a small bowl
combine cilantro, lime peel, lemon grass or lemon
peel, ginger, salt, nutmeg, cumin, and coriander. Set
3. Cut chicken into 1-inch pieces. Set aside.
4. Pour cooking oil into a wok or large skillet. (Add
more oil as necessary during cooking.) Preheat over
medium-high heat. Stir-fry garlic in hot oil for 15
seconds. Add onions; stir-fry about 2 minutes or until
crisp-tender. Add spice mixture; stir-fry for 2
5. Add chicken; stir-fry for 3 to 4 minutes or until
no pink remains. Discard lemongrass, if used.
6. Add coconut milk, bamboo shoots, sweet pepper, and
the chili peppers. Cook and stir for 2 to 3 minutes
more or until heated through. Stir in basil. If
desired, arrange cucumber slices around the rim of a
serving plate. Add meat mixture to plate. Serve
immediately with hot cooked rice. Makes 4 servings.
Make-Ahead Tip: Prepare vegetables; cover and chill up
to 4 hours.
3 teaspoon(s) Lemongrass hearts, finely minced
1/2 cup(s) Dry-roasted peanuts, chopped
1/2 cup(s) Chicken stock
4 cup(s) Jasmine rice, cooked, for accompaniment
2 tablespoon(s) Nuoc mam (fish sauce)
to taste Sea salt
1 Chicken, whole, chopped into 8 serving pieces
3 Scallions, finely sliced
2 Fresh green chiles, chopped
Cilantro leaves, chopped
2 teaspoon(s) Sugar
1. Season chicken with salt, pepper, lemongrass and scallions; marinate for 30 minutes in the refrigerator.
2. Heat a wok or skillet and add the oil. When oil is hot, add the chicken and stir-fry for 3 minutes.
3. Add the chiles and stir-fry for 10 minutes on high heat.
4. Season with sugar and add chicken stock. Stir for a few minutes and bring to a boil. Cook until chicken is cooked through and the sauce is reduced.
5. Garnish with coriander and peanuts. Serve with nuoc mam and white rice on the side.