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Lemon
Grass & Thai Curry Chicken Breast
Ingredients:
2 stalks lemon grass
1” piece fresh ginger, peeled & sliced thin
1 1/2 Tbsp. hot chili sauce
1 1/2 Tbsp. red Thai curry
2 Tbsp. vegetable oil
1 1/2 Tbsp. soy sauce
juice of 1 lime
6 boneless chicken breast halves, skin off, about 4-5 ounces each
Process:
Cut away and discard any hard, dried parts of the lemon grass. Cut
crosswise into 1/8” thick slices. In a food processor or blender,
combine the lemon grass, ginger, chili sauce, curry and oil. Purée
until smooth. In a medium sauce pan over medium-high heat, cook
the puréed mixture until the aroma is apparent, about 5 minutes.
Mix in the soy sauce, lime juice, and 1/4 cup water. Allow to cool.
Put the chicken breast in a large bowl or plastic bag, cover with
the puréed mixture. Toss to coat thoroughly. Cover and refrigerate
1 hour or up to 8 hours. Grill the chicken breast over a medium
fire, turning occasionally about 10 minutes.
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