Lemongrass Chicken Curry Recipe
I recently received a request (thanks Julie!) for a green curry paste recipe made from scratch. I debated on whether or not I should include a recipe for homemade green curry paste in my last cookbook, “Everyday Thai Cooking” but ultimately chose not to as many people I know would rather buy store bought for convenience. In hindsight, I probably should have included it because it’s pretty simple to make. This green curry paste is the backbone of my Lemongrass Chicken Curry Recipe. Use the leftover curry paste to drizzle over grilled shrimp, rice, noodles or anytime you feel like curry in a hurry!
It’s really just a matter of being organized and getting all the ingredients prepped and lined up. You can probably find most of the ingredients you need at the local grocery store but you may need to venture out to an Asian market for some shrimp paste, Thai basil as well as kaffir lime leaves. You may substitute the shrimp paste with an extra tablespoon of fish sauce. You can also substitute Thai basil with Italian basil in a pinch. If you can’t find kaffir lime leaves, just leave them out. Your Lemongrass Chicken Curry will still be delish!
The ingredients are then thrown into your food processor. Blend until a paste forms. Wow, doesn’t that look easy? And guess what? It really is.
Voila! There you have it, authentic green curry paste in a matter of a few minutes. Now that you have mastered green curry paste from scratch, you can whip up a yummy Lemongrass Chicken Curry dish in minutes!
- Green Curry Paste:
- 1 Thai chili, thinly sliced with seeds removed for less heat
- 1 large shallot, sliced thin
- 3-4 garlic gloves
- 5-6 slices fresh peeled ginger
- 1 stalk fresh minced lemongrass , minced
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 tsp. shrimp paste
- 1 cup fresh cilantro, roughly chopped
- 1/4 teaspoon white pepper
- 2 tablespoons fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon freshly squeezed lime juice
- 1/3 cup coconut milk
- Chicken ingredients:
- 2 tablespoons high-heat cooking oil, divided
- 2 cloves garlic, minced
- 1 tablespoon finely chopped shallots
- 4 tablespoons minced lemongrass
- 1 fresh Thai chili, finely sliced
- 1 1/2 tablespoons fish sauce
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon brown sugar
- 10 ounces skinless, boneless chicken thigh, cut into cubes
- 1/2 cup chicken stock
- 1 cup coconut milk
- 3 tablespoons finely chopped fresh cilantro leaves
- Crushed roasted peanuts
- Place the ingredients in a food processor. Blend until a paste forms. Set aside 1 teaspoon and cover and refrigerate the remaining paste.
- Heat 1/2 of the oil in a wok or skillet over medium heat. Add 1 teaspoon of the green curry paste and stir-fry for 1 minute. Increase heat to medium-high. Add the garlic, shallots, lemongrass and chili and stir-fry until fragrant, about 30 seconds.
- Add the fish sauce, pepper and palm sugar and stir-fry about 1 minute. Add remaining oil and chicken and stir-fry for 3-4 minutes. Add the chicken stock and coconut milk.
- Bring to a boil and reduce heat immediately to medium-low. Simmer for 4-5 minutes or until chicken is cooked through.
- Add fresh cilantro leaves and stir to combine. Dish out and serve immediately with jasmine rice. Garnish with peanuts.
Raspberry Ginger Lemonade Recipe
With school starting in a few weeks, I wanted to post one last refreshing drink to savor over these precious remaining summer days (or nights, especially with the addition of vodka!). Raspberry Ginger Lemonade is easy to make, light and refreshing. If you have frozen raspberries on hand, you can whip this up in a few minutes when you decide to have an impromptu pool party. I found this amazing ginger syrup from the Ginger People in the gourmet section of World Market for this Raspberry Ginger Lemonade recipe. Add extra syrup if you’re a ginger lover and want more zing!
- 3/4 cup fresh or thawed frozen raspberries
- 9 cups water
- 2 cups freshly squeezed lemon juice (about 12 lemons)
- 3 tablespoons ginger syrup
- 2 cups superfine sugar
- Puree the raspberries in a blender and strain through a fine sieve into a pitcher. Add the remaining ingredients and whisk together until the sugar dissolves. Serve over ice.
My husband Matthew is a chicken wing fanatic so I always whip up a batch of these easy, delicious and flavorful wings if he’s had a long day. I bet you have all (or almost all) of the ingredients for this recipe in your pantry right now. These wings are marinated in soy sauce, honey, garlic, ginger, peanut oil and a rice vinegar for a tangy finish. This recipe calls for broiling the wings but you could easily grill them by grilling on direct heat for about 6-8 minutes per side. I like to get premium rice vinegar in the gourmet section of Cost Plus World Market. If you don’t have rice vinegar you can substitute with white or red vinegar. If you want to give these wings a little kick, add 1 tablespoon of Srircha sauce to the marinade. Continue reading “Soy Ginger Chicken Wings” »
What’s shakin’ baby? It’s this recipe for Shaking Beef! This is one of my favorite recipes from my cookbook, “Everyday Thai Cooking.” Although this recipe originated in Vietnam it has become a popular dish in the Issan province of Thailand because of its large Vietnamese population. The reason it’s called “Shaking Beef” is because you don’t stir-fry the meat, you merely sear the beef and then shake the pan. Whenever I make this, my daughter Becca makes me play Shake it Off by Taylor Swift and we do the Shaking Beef dance while the succulent beef sizzles in the pan. The deliciously seasoned filet mignon just melts in your mouth in this dish which is laid upon a crisp and colorful salad made of spinach, cherry tomatoes and onions tossed in a sweet, salty and sour dressing. Finally, the beef is accompanied by a simple dipping sauce made with lime juice, salt and black pepper. I like to buy premium oyster sauce for the beef marinade from the gourmet section at Cost Plus World Market. Continue reading “Shaking Beef Made Easy” »
Want to get your family to stand at attention? Why not whip up this restaurant favorite tonight? Although General Tso’s Chicken takes a couple of more steps than a simple stir-fry the results are worth it. This sweet and slightly spicy dish is so delicious you’ll friends and family will be clamoring for seconds and thirds. Make everyone feel special with a homemade Chinese meal made with love. I like to get premium rice vinegar in the gourmet section of Cost Plus World Market. Continue reading “General Tso’s Chicken” »
I had such an amazing time making this refreshing and gorgeous Thai Salad from my cookbook, Everyday Thai Cooking, on Hallmark Channel’s Home & Family show the other day! It’s filled with vibrant colors and interesting textures from the purple cabbage, coconut, green beans and crushed peanuts. And then there’s the dressing…wow! The yummy salad ingredients are tossed with canola oil, lime juice, fish sauce, sesame oil, brown sugar, ginger, chili-garlic sauce and topped with chicken which has been marinated in lemongrass and other sweet, sour, salty and hot ingredients and then broiled. You can grill the chicken if you prefer or swap out with beef, shrimp, pork or tofu. Substitute the soy sauce with tamari or liquid aminos (I like the Bragg brand) for a gluten-free version of this dish. Continue reading “Lemongrass Thai Salad” »
We all know that French Fries weren’t invented in France and similarly Singapore Curry Noodles weren’t invented in Singapore (or so I’ve been told)! These earthy noodles are a Cantonese creation found all over Hong Kong in night market stalls and it’s a mystery as to how this dish was given its name. Whatever the explanation, you’ll love this easy recipe made with madras curry powder, bean sprouts, red bell pepper and peas. I like to buy madras curry powder in the gourmet section of Cost Plus World Market. Make this dish gluten-free by substituting the soy sauce with tamari or liquid aminos.
Continue reading “Singapore Curry Noodles” »
Why not shake things up at your Memorial Day BBQ this weekend with this succulent, melt-in-your-mouth recipe for Asian Beef Skewers? They’re loaded with amazing flavors from the ginger, garlic, soy sauce, Srircha and hoisin sauce. Great for guests because you can marinate them a couple of hours before and just throw on the grill as your friends are arriving. I like to pair these yummy skewers with an Asian beer like Tsingtao or Tiger Beer. I buy premium hoisin sauce at the gourmet section of World Market. Continue reading “Asian Beef Skewers” »
I taught a class in Little Tokyo last night and it made me think of this easy and delicious recipe for Japanese Style Shrimp with Vegetables. I just love the combination of soy sauce, rice vinegar, mirin and sesame oil which come together as a light glaze for this healthy and flavorful dish. I used bell peppers and bok choy in this dish but feel free to experiment with whatever veggies you may have on hand. My kids love it when I pair this with some miso soup (super easy to make with Miso & Easy broth concentrate which I get at the gourmet section of World Market) and some store-bought mochi. They feel like we’re eating out at restaurant but at a fraction of the cost (and that’s including a cup of sake for me!) Continue reading “Japanese Style Shrimp with Vegetables” »
There’s Meatless Mondays and Throwback Thursday, why not try Stir-Fry Sundays on for size? That’s right, folks! I’m setting out to put Stir-fries on everyone’s table on Sunday nights. Why? Because stir-fries are easy peasy, healthy, delicious and a great way to kick off your busy week by making use of whatever veggies you may have in your fridge, garden or CSA box. This is a simple and yummy recipe for Chicken Broccoli Stir-fry. Add some hot steaming jasmine or brown rice and you have a complete meal on your table in minutes. You can use whatever veggies you like in place of the broccoli and red bell pepper in this recipe but me and my kids think it’s a winning combo. Most of my friends’ kids turn their noses up at the sight of broccoli but whenever they come over and I make this, they gobble it right up because the succulent and tender crisp broccoli is tossed in an incredibly flavorful sauce along with moist pieces of chicken. They really don’t seem to mind that they’re eating broccoli when I make this dish. My friend Rita jumped up and hugged me when she saw her son Dasch clean his plate and ask for more. I like to get premium oyster sauce at the gourmet section of World Market.