There is a first time
Last night I cooked with lemongrass. Well, my daughter Fanny did and I helped. It was one of our wonderful Dad and
daughter dinners that we planned all week. She had come home from Wilmington to
hang out with me during the weekend. We knew we wanted to cook something new
and the scent of Thai food was in our collective consciousness.
|Lemongrass chicken curry with eggplant, red pepper and Fanny's special touch|
So we made a brief
trip to Whole Foods and gathered the necessary ingredients I have never cooked
with lemongrass but was familiar with the fragrance and the taste. Lemongrass
looks like leeks and you have to peel back some of the outer layers to get to
the center stalk that you can chop or grate. The scent is celestial and out of
this world. It smells like sweet lemon but with a delicacy that is distinctive.
|Cooking with Lemongrass |
Here is the recipe for
what Fanny cooked for me. We served the lemongrass chicken curry over organic
brown jasmine rice.
1 large onion, halved and sliced (or shallots
which we prefer and used)
1 tablespoon kosher salt, optional
2 teaspoons freshly ground black pepper
1 1/2 tablespoons minced fresh ginger
1 whole boneless chicken breasts cut into
1 tablespoon minced fresh hot red chili peppers
4 stalks lemongrass, green tops removed then
pale ends finely chopped
1 small eggplant sliced into strips
1 small red pepper sliced into strips
2 tablespoons curry powder
4 ounces unsweetened coconut milk
1 bunch fresh cilantro
Cube the chicken
breast. Pan sauté gently in vegetable oil. Lightly add salt and pepper. When
cooked, take it off heat and place in a bowl or plate.
Melt the butter in a
medium skillet over medium heat. Add the half the onion and all the garlic and
cook, stirring frequently, until both begin to soften, about 4 minutes. Add the
salt, black pepper, sugar and the chopped ginger. Add the red pepper and eggplant and sauté
it until soft. Cook over medium-high heat until the sugar melts and the onion
mixture begins to brown. We used shallots instead of onions.
Add the remaining
onion, the chili peppers, lemon grass, curry powder, fish sauce and coconut milk. Stir, reduce
the heat to medium-low, cover, and cook until the chicken is no longer pink at
the center, about 10 minutes. Remove the lid and simmer (adjusting the heat if necessary)
until the sauce thickens and the chicken is tender, about 10 minutes more.
Serve warm garnished
with fresh cilantro.
We drank a wine called Atrea. It is a blend of organic roussanne and viognier grapes. The wine is from Mendoccino county.
Go ahead. Thai one on.
Labels: Cooking, Fanny, Food and Wine Moments, Lemongrass, Thai Food