Are you excited to find a new way to use lemongrass? I love the smell and taste of this Thai essential, and I have not really found a great way to use it. Until now.
My sister-in-law Teresa, who is a dominating champion in the kitchen, gave me this recipe. And I am her disciple. This recipe is a knockout. For me, the fewer the ingredients, the better, and I am pretty sure this will be my new go-to meal to take to friends in need. It is distinctively fragrant, citrusy, and savory with just a hint of sweet…and out of the ordinary.
2 pounds boneless, skinless chicken thighs (breasts will do!), sliced or cubed
1 large onion, sliced
2 tbsp coconut oil
2 full stalks of lemongrass, minced finely (or, 2 tbsp prepared in jar)
2 tbsp curry powder
3 tbsp honey
1/8 c fish sauce
1/4 c water
1 or 2 bay leaves
Sauté the onion in oil in a wok or dutch oven. In a small bowl, mix together the lemongrass, curry, honey, fish sauce, and water. Add the chicken pieces to the pan, and pour the mixture over the top, stir around until the pieces are covered in the sauce. Simmer (2-3 bubbles per second) on medium-low until the chicken is done, about 15 minutes. DON’T OVERCOOK—or the chicken will be rubbery. Boo.
Serve over sautéed greens, or riced cauliflower, or shredded cooked cabbage.
I could not decide if this was dinner, or dessert. It was really a fantastic combination of flavors that was a great change of pace!