Lemongrass
chicken
2 chicken
breasts
1 red onion or 5 shallots thin sliced
3 sticks lemongrass bashed and with the heart thinly sliced
1 teasp tumeric
1 teasp cummin powder
1 teasp coriander powder
piece of ginger bashed and chopped or grated
2 hot chillis sliced
11/3 pints chicken stock
2 lime leaves
chopped mixed veg - mushies, mangetout,spring onions and red pepper are good
soy sauce
fish sauce
bunch of coriander and thai basil
Fry onion/shallot in spray oil til soft and add next 6 ingredients and stir. Add stock and bring to boil, add lime leaves and simmer with chicken in it, covered until chicken just tender. Remove chicken, wrap in foil and keep warm. Throw in chopped veg and simmer 1-2 mins. Adjust sauce with soy, fish sauce and fresh chopped herbs to taste. If you like it thickened use a couple of teasp of cornflour mixed with cold water and simmer til the raw taste of flour has gone. I quite like it thin and it makes great soup if you use more stock.
Serve with breasts placed on jasmine rice and sauce over the top - use a good size shallow bowl not a plate!
Anything else vaguely thai works well here - squeeze of lime, bit of galangal in the stock etc. Also good with skinless thighs with bones in if you have longer to cook it.
Points only for rice and chicken and cornflour if used.
1 red onion or 5 shallots thin sliced
3 sticks lemongrass bashed and with the heart thinly sliced
1 teasp tumeric
1 teasp cummin powder
1 teasp coriander powder
piece of ginger bashed and chopped or grated
2 hot chillis sliced
11/3 pints chicken stock
2 lime leaves
chopped mixed veg - mushies, mangetout,spring onions and red pepper are good
soy sauce
fish sauce
bunch of coriander and thai basil
Fry onion/shallot in spray oil til soft and add next 6 ingredients and stir. Add stock and bring to boil, add lime leaves and simmer with chicken in it, covered until chicken just tender. Remove chicken, wrap in foil and keep warm. Throw in chopped veg and simmer 1-2 mins. Adjust sauce with soy, fish sauce and fresh chopped herbs to taste. If you like it thickened use a couple of teasp of cornflour mixed with cold water and simmer til the raw taste of flour has gone. I quite like it thin and it makes great soup if you use more stock.
Serve with breasts placed on jasmine rice and sauce over the top - use a good size shallow bowl not a plate!
Anything else vaguely thai works well here - squeeze of lime, bit of galangal in the stock etc. Also good with skinless thighs with bones in if you have longer to cook it.
Points only for rice and chicken and cornflour if used.
No comments:
Post a Comment