Thursday, October 27, 2011

Lemongrass chicken

Tonight I got back on the horse and made a home cooked meal. A while back I signed up to daily recipes sent to my inbox through they occasionally have really good recipes. This one I received a few days ago and it sounded good so I thought I'd give it a try.  Here is what I used:

  • 2  dried red chiles (or 1 1/2 teaspoons crushed red pepper), seeds removed
  • 4 stalk(s) lemongrass, ends trimmed, tough outer stalks removed, and cut into 1/2-inch pieces
  • 6 clove(s) garlic
  • 1 1/2 cup(s) light coconut milk
  • 2 1/2 tablespoon(s) Thai fish sauce
  • 1 tablespoon(s) sugar
  • 1 1/2 teaspoon(s) salt
  • 1 1/2 pound(s) boneless skinless chicken breast
  • 1 1/2 pound(s) green beans, cut in half on the diagonal
  • 3 tablespoon(s) olive oil
  • 1 1/2 medium red onions, thinly sliced
  • 1 1/2 medium red bell peppers, thinly sliced
  • 2 tablespoon(s) rice wine
  • 1 cup(s) chopped fresh basil leaves
  • To make seasoning: With the machine running, drop the chiles, followed by lemongrass and then garlic, into a blender and process. Pulse several times, until the mixture forms a paste and becomes smooth; set aside.
  • To make coconut sauce: In a medium bowl, combine all ingredients; set aside.
  • To prepare chicken: Place chicken breasts on a cutting board. With the blade of a sharp knife parallel to the board, thinly slice breasts; set aside.
  • In a 3-quart casserole or a large skillet with a lid, bring 2 cups water to a boil. Add green beans and cook until crisp-tender, about 4 minutes; drain. Refresh under cold water; drain again.
  • Heat 1 1/2 tablespoons olive oil in the same pan over high heat until very hot. Add chicken and stir-fry until cooked through, about 3 minutes. Transfer chicken to a plate; drain excess fat.
  • In the same pan over medium-low heat, warm remaining 1 1/2 tablespoons oil. Add seasoning and cook, stirring, until fragrant, 1 1/2 to 2 minutes.
  • Increase heat to medium. Add onions and stir-fry 1 minute, then add bell peppers and rice wine; stir-fry 1 minute. Cover and cook until the vegetables are tender, 2 to 3 minutes. Increase heat to medium-high. Add beans and coconut sauce; bring to a boil. Add chicken, cover, and simmer until the beans are tender, about 5 minutes.
  • Stir in basil and taste for seasoning; add more salt if necessary. Scoop chicken and vegetables into a bowl and serve with steamed rice if desired.

As I was making it I was a little skeptical how it would turn out, the sauce didn't thicken as much as I was hoping for.

But it ended up tasting ok


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