Thai cooking has always been a passion, with fresh aromatic ingredients like lemon grass, cilantro, chilies and ginger, the possibilities of creating dishes is endless. This cuisine brings to the world the 5 flavors of sweet, salty, sour, bitter and hot. The subtle variation in proportions of ingredients used highlights these flavors.
I am fortunate to have a store within a mile that carries fresh Thai ingredients ( except for Kaffir lime leaves). Kaffir lime leaves are essential flavoring in Thai cooking and I found a wonderful online store for a bag of dried leaves. The smell is heavenly.
Lemon Grass ( or Takrai) is widely available and sold in bunches. The edible portion is about 4-6 inches from the root. The rest can be used for flavoring broths.
I am using fresh mushrooms but If you have dried shiitake mushrooms just soak them in warm water until they are soft and use the broth in cooking as well.
I made batches of beautiful turmeric lemon grass paste and yellow thai curry paste ( to be used later).
Lemon Grass Chicken with Jicama Salad
a fragrant chicken and lemon grass stir fry with jicama salad
Lemon Grass paste
- 2-3 stalks and remove the hard dry stalks first and then chop the interior using the whitish section
- 2-3 cloves of garlic
- One inch Galangal or fresh ginger
- 1 inch fresh turmeric ( or 1 tsp dry)
- Sea salt
- 2 tablespoons of olive oil
- Blend all ingredients in a blender adding water as needed for consistency. Then a couple of tablespoons of olive oil and a final blend. This will store well for 2-3 weeks in the fridge
- A cup of peeled and coarsely grated Jicama root
- 2 sliced green chilies
- 3 stalks of green onions ( chopped)
- 1 seeded and sliced roma tomato
- Cilantro for garnish
- For the dressing: Mix together 1 tablespoon of lemongrass paste, 1 tablespoon of fish sauce, 1/2 tso organic coconut sugar, juice of 1/2 lime. Adjust salt to taste.
- Mix the dressing with the ingredients and chill. Top with crushed roasted peanuts (optional)
Chicken Stir Fry
- 2 tablespoons Lemongrass paste
- 2 organic grass fed chicken breasts
- 1 tablespoon coconut oil
- 1 tables spoon mince garlic
- 3/4 Slice red Thai chilies
- 2-3 kaffir lime leaves
- 1 tablespoon good quality fish sauce
- 1/2 chicken broth
- A cup of sliced shiitake mushroom
- A few stalks of asparagus
- Chopped Cilantro and green onions for garnish
- I have used chicken breast but boneless thighs would be great. You can marinate the chicken in lemongrass paste for an hour or more.
- Slice the shiitake mushrooms and the asparagus and set aside.
- Slice the chicken into 1 inch pieces and brown in coconut oil. Add the red chilies and minced garlic.
- Add the broth and fish sauce, lime leaves and taste for salt. You can also add more lemongrass if needed. Let it cook for 5-10 mins and then stir in the asparagus and mushroom.
- Turn off the heat in a couple of minutes and garnish with cilantro
Serve the chicken with white rice or quinoa and a side of the Jicama salad.
This is going to Angie’s Fiesta with co-hosting this week done by the very awesome Anugya @ Indian Curry Shack and Margy @ La Petite Casserole
I am also taking this at