Thai Lemongrass Curry Chicken


Thai Lemongrass Curry Chicken | Culinary Compost Recipes
This is a recipe inspired by one of my all-time favorites dishes featured at a local Thai restaurant. Sadly, the place closed and I was forced to reinvent it for posterity.  The flavor is intense and very complex. You will need a very sharp knife in preparing this recipe — lemongrass is a woody, fiberous stalk that is very hard to cut. The aromatic flavor of the lemongrass and kaffir lime leaves are essential to this dish. Most Asian markets will carry both of these items, so you should have no trouble finding them.

If you don’t have a good wok, I highly recommend the Lodge cast-iron version. It is built like a tank and can be used indoors over a gas or ceramic electric stovetop, or outside on a charcoal grill. I love mine and it has never let me down. Order it from Amazon and save yourself about twenty bucks.

Enjoy — this is one of my favorite recipes.

 

Ingredients:

For the Marinade~
2 large skinless chicken breasts, cut into 3/4″ pieces
1 two-inch shallot, peeled and minced
1″ chunk grated ginger root
3 lemongrass stalks – trimmed to about 8″ in length (discard the narrow green tops)
1/4 cup soy sauce
3 tbs. fish sauce
Juice from 1/4 lime

—————-

2 tbs. peanut oil
20 snow peas
1 fresh garden red bell pepper, sliced
5 leaves fresh basil
1 tbs. brown sugar
1 tbs. dry Balti spice
2 tbs. Thai green curry paste (or more to taste)
3 scallion, finely sliced with greens
1 cup fresh cilantro leaves
3 cloves garlic, crushed and minced
4 kaffir lime leaves – very thinly sliced
2 cups chicken stock
1 tbs. fish sauce
1 can Thai coconut milk

2 cups Thai jasmine rice, cooked according to package directions

 

Directions:

Marinade the chicken at least one hour prior to preparing the meal. Cut the chicken into 3/4″ pieces and place in a bowl. In a separate mixing bowl, add the soy sauce, lime juice and fish sauce. Add the minced shallot and ginger. Trim the lemongrass to 8″ and discard the root and green tops. Hit aggressively with a meat mallet and discard the tough outer sheath, keeping the inner core. Cut into 2″ sections and then finely julienne. Combine with the sauce and pour over the chicken pieces. Stir to ensure they are evenly coated and place covered in your fridge.

Cut, measure and prepare everything else so you are ready to go – Thai recipes are known for their short cooking times.

Preheat a wok over medium heat. Add the peanut oil and swirl to coat. When shimmering, add the garlic and saute for 30 seconds, stirring constantly so it doesn’t scorch. Quickly add the chicken and discard the marinade/lemongrass. Sear until no longer pink, stirring constantly.

Add the chicken stock and fish sauce and bring to a slow boil. Add the coconut milk and kaffir lime leaves. Stir to incorporate. Add the Balti spice, green curry and brown sugar. Stir until slightly reduced, about 3-5 minutes. Add the snow peas, bell pepper, and basil and cook for three additional minutes.

Remove the wok from the stove and place on a heavy serving trivet. Serve the lemongrass chicken over hot jasmine rice with cilantro and scallion as a garnish.

 

Serves 4

 

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Thai Panang Curry Beef


Thai Panang Beef | Culinary Compost Recipes

Panang (Phanaeng) curry beef is one of my favorite Thai dishes. A local restaurant makes it very hot at my request; although traditionally, it is not as spicy as red Thai curry. Regarding the preparation, it may seem counter-intuitive to drop the raw meat in the sauce and simmer it, instead of flash-frying it first, but this is the authentic way to prepare it. Either method works well.

This recipe, like many from Thailand, doesn’t require intense heat for cooking, so you can use any commercially-made wok on a kitchen stovetop, with great results. I prefer to use a 14-pound Lodge cast-iron wok on my charcoal grill, but a ceramic glass stovetop works just as well. The wok heats very evenly, and provides a lot of surface area to work with. It is one of my favorite kitchen tools. You can also use a deep, heavy skillet.

The dish is traditionally served without vegetables, but I gotta have some color working with that spicy mojo, so I always add red pepper and a contrasting green vegetable like pea-pods or green beans. Thinly-sliced serrano or Thai chilies also work well. The addition of crushed peanuts to the sauce is very traditional, influenced by Indian cuisine. You may omit them if you choose. An excellent source regarding the history of this dish can be found here. Miranti knows her stuff!

Control the heat by the amount of curry and cayenne you add. The preparation is very quick, so have everything ready and accessible before you start.

Here’s my version – Enjoy!

 

Ingredients:

1 lb. Angus flank or prime tenderloin steak, cut against the grain at a bias in 1/4″ thin strips
1 can coconut milk
1/2 cup beef broth
4 tbs. Panang or red curry paste (the red curry is more spicy)
3 tbs. fish sauce, to taste
2-3 tbs. dark brown sugar, to taste
1 red bell or hot red chili, thinly sliced
1 medium onion, thinly sliced lengthwise
A handful of fresh pea-pods or green beans
1 cup fresh basil leaves, thinly sliced
Ground cayenne or Thai birds-eye chili pepper, to taste
dash of lime juice, about two tbs.
1/2 cup crushed peanuts
Cooked Thai jasmine rice

 

Directions:

Hit both sides of the beef filet with a needle tenderizer. Slice into 1/4″ strips against the grain and trim away the excess fat. Preheat the wok over medium heat. Add one-half of the can of coconut milk and stir until the fat starts to separate out, about three minutes. Add the curry paste. Cook, stirring for an additional three minutes until fragrant. Add the sliced steak. Stir to coat and cook until the exterior of the steak is no longer pink.

Add the rest of the coconut milk, the beef broth, the fish sauce, the brown sugar and cayenne pepper. Stir to incorporate and increase the heat on the wok. Bring to a rolling boil.

Next, add the red pepper, onion and pea-pods or green beans. Cook, stirring occasionally until reduced, about 10 minutes. The sauce should be very thick at this point and reduced by half.

Shut off the heat, stir in the basil and lime juice, the crushed peanuts, and serve immediately over jasmine rice.

Serves 2-4

NOTE: Traditionally, kaffir lime leaves are also called for. They are impossible to find in my area. They impart a very different flavor than basil, so if you can find them, give it a try by adding a few that are finely cut into strips.

When preparing the rice, do not add salt; the curry and fish sauce are loaded with it.

Thai Panang Beef | Culinary Compost Recipes

Thai Panang Beef | Culinary Compost Recipes

Thai Panang Curry Beef Recipe | Culinary Compost