Friday, June 3, 2011
If you have never tried your hand at Thai cuisine, this dish provides a great introduction. The four key flavors are present: sweet, sour, citrus and spice. The ingredients are minimal and relatively easy to come by. And from first dice to serving plate the dish is ready in about 15-20 minutes.
adapted from The Everything Thai Cookbook by Jennifer Malott Kotylo
2-4 serrano chilies, stems and seeds removed
1 stalk lemon grass, inner portion roughly chopped
2 (2 inch-long, 1/2 inch wide) strips of lime peel
2 Tbsp vegetable oil
1/2 cup coconut milk
1 whole boneless, skinless chicken breast, cut into thin strips
2-4 Tbsp fish sauce
10-15 basil leaves
Place the chilies, lemongrass, and lime peel into a food processor and process until ground.
Heat the oil over medium-high heat in a wok or large skillet. Add the chili misture and saute for 1-2 minutes.
Stir in the coconut milk and cook for two minutes.
Add the chicken and cook until the chicken is cooked through, about 5 minutes
Reduce heat to low and add the fish sauce adn basil leaves to taste.
Serve with plenty of Jasmine rice.
Summer. Sun. Fresh cut grass. This dish brought forth the essence of summer. The sauce was light, bright and citrus-y with the perfect amount of heat. I adored how quickly everything came together. Fifteen minutes over a hot skillet and dinner's done. To me, that makes an ideal summer dish. The only thing that seemed lacking were a few choice vegetables, but that is easy enough to rectify. The honey-ginger glazed carrots served on the side filled that veggie void.