- 2 stalks fresh lemongrass
- 2 fresh Thai or serrano chile peppers, coarsely chopped
- 1 tablespoon coarsely chopped garlic (about 6 medium cloves)
- 1 pound boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch cubes
- 1 tablespoon noc mam or nam pla (Vietnamese or Thai fish sauce)
- 2 teaspoons curry powder
- 1 teaspoon finely grated, fresh peeled ginger (about 1/3-inch piece)
- 1/2 teaspoon sugar
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon peanut oil
- 1 teaspoon curry paste
- 1 tablespoon peanut oil, 1 cup coarsely chopped onions (about 2 medium onions), 1 cup canned chicken broth, 1/3 cup fresh or canned unsweetened coconut milk, 1 tablespoon noc mam or nam pla
- 1 1/2 teaspoons sugar
- 2 ounces dried cellophane noodles (bean threads), soaked in warm water for 20 minutes, drained and cut into 2-inch lengths (* Or leave out the noodles and serve over jasmine rice.)
- 1/3 cup dried tiny tree ear mushrooms, soaked in hot water for 20 minutes, then drained
- 2 scallions (both green and white parts), trimmed and thinly sliced
- Peel and discard the outer leaves of the lemongrass. With a sharp knife, cut off and discard the upper half of the stalks at the point where the leaves branch out. Thinly slice the remaining stalks.
- Process the lemongrass, chile peppers, and garlic in a food processor until finely ground. Transfer the mixture to a mixing bowl. Add the chicken and the remaining marinade ingredients, mixing together until throughly blended. Cover and refrigerate for 30 minutes.
- When ready to stir-fry, heat a wok or large skillet over high heat. Add the 1 tablespoon of peanut oil and heat until smoking-hot. Add onions and stir-fry until golden brown, about 2 minutes.
- Add the marinated chicken and stir-fry until the chicken is golden on the outside and just cooked through on the inside, about 5 minutes. Add the broth, coconut milk, fish sauce and sugar and bring to a boil. Stir in the cellophane noodles and mushrooms. Continue to cook for a minute longer, then remove from the heat and stir in the scallions. Transfer the stir-fry to a warm platter and serve immediately.
- From The Best of Nicole Routhier, published by Stewart, Tabori & Chang Marinade and Chicken
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