Type what you have

Ingredients

• ✓ lemongrass
• garlic
• bird's eye chile
• fish sauce
• coconut milk
• peanut oil
• green onion
• green bean

Instructions

1. 1 Puree the garlic, bird's eye chile, lemon grass, fish sauce, and coconut milk in a blender until smooth; set aside. Bring a saucepan of salted water to a boil over high heat. Add the green beans, and cook for 2 minutes; drain.
2. 2 Heat the peanut oil in a skillet over medium-high heat, and stir in the green onions. Cook and stir 1 to 2 minutes until the green onions have softened and begun to brown. Stir in the pureed sauce, and bring to a simmer. Cook for 2 to 3 minutes, then add the green beans. Reduce heat to medium-low, and simmer the green beans until tender, about 5 minutes.

By msxkitty

Ingredients

• ✓ lemongrass
• ground beef
• bread crumb
• basil
• shallot
• red chili pepper
• peanut
• salt
• pepper
• lime

Instructions

1. 1 Preheat grill for high heat.
2. 2 In a large bowl, mix together ground round, bread crumbs, lemon grass, shallot, chili peppers, and peanuts. Season with salt and pepper. Form into patties. If you are making these ahead of time, do not add peanuts until you are ready to grill.
3. 3 Lightly oil grate, and place burgers on grill. Cook for 3 to 5 minutes per side. Remove from grill, and sprinkle burgers with lime juice.

By Maryellen

Ingredients

• ✓ lemongrass
• onion
• garlic
• ground beef
• salt
• black pepper
• sugar
• cornstarch
• oyster sauce
• sesame oil

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. 2 Place lemon grass, onion, and garlic in the container of an electric blender or food processor. Cover and blend or process until finely chopped, about 10 seconds. Scrape lemon grass mixture into a bowl, and stir in beef, salt, pepper, sugar, cornstarch, oyster sauce, and sesame oil.
3. 3 Form meat mixture into 12 meatballs. Thread onto skewers.
4. 4 Cook on the preheated grill until the meatballs are well done, about 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By bbqgirl

Ingredients

• ✓ lemongrass
• rice vinegar
• sesame oil
• white sugar
• ginger
• soy sauce
• cucumber
• jalapeno pepper
• cilantro
• basil

Instructions

1. 1 Whisk rice vinegar, sesame oil, sugar, ginger, lemongrass, and soy sauce together in a large bowl. Stir in cucumbers, jalapeno pepper, cilantro, and basil.

By xiaodaut

Ingredients

• ✓ lemongrass
• shallot
• bird's eye chile pepper
• garlic
• ginger
• fish sauce
• vegetable oil
• sugar
• oyster sauce
• chicken breast
• skewer

Instructions

1. 1 Pound shallot, lemongrass, chile pepper, garlic, and ginger into a coarse paste in a mortar and pestle. Mix in fish sauce, vegetable oil, sugar, and oyster sauce.
2. 2 Place chicken strips in a large resealable plastic bag; add paste and toss to coat. Let chicken marinate in the refrigerator, at least 1 hour.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Thread marinated chicken onto skewers. Grill until chicken is golden brown, 2 to 4 minutes per side.

By Frankie

Ingredients

• ✓ lemongrass
• beef round
• cooking oil
• shrimp
• garlic
• onion
• coconut milk
• red curry paste
• turmeric
• red chile pepper
• cilantro

Instructions

1. 1 This first step is to soften the beef. Place the beef in a medium saucepan, and add enough water to cover the meat. Cover, and simmer over low heat for at least an hour. Remove the beef from water, and set aside.
2. 2 Heat the oil in a wok over medium-high heat. Add in the garlic and dried shrimp, and stir fry for a few seconds before stirring in the lemon grass and onions. Reduce heat to medium, and stir in coconut milk, red curry paste, turmeric, and chile pepper. Mix in the beef, and cover the wok. Simmer for 10 minutes over medium heat.
3. 3 Stir in the cilantro just before serving. Save some cilantro for garnishing on top if you like.

By THANISLIM

Ingredients

• ✓ lemongrass
• shallot
• garlic
• ginger root
• peanut oil
• tempeh
• long bean
• soy sauce
• chili cooking oil
• palm sugar
• baby kale

Instructions

1. 1 Combine shallots, garlic, and ginger in a mortar and pestle and grind into a spice paste.
2. 2 Heat enough oil in a deep skillet for deep frying. Deep-fry tempeh until golden brown, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain.
3. 3 Drain most of oil from the skillet, leaving about 2 tablespoon of oil. Sauté spice paste and lemongrass until fragrant, about 3 minutes. Add long beans, soy sauce, garlic-chili oil, and palm sugar. Cook until long beans are tender but still have a bit of crunch, about 2 minutes. Add baby kale and cook until wilted, about 2 minutes. Remove lemongrass knot before serving.

By CulinarySlut

Ingredients

• ✓ lemongrass
• coconut milk
• ginger
• makrut lime leaf
• chicken breast
• fish sauce
• white sugar
• coconut milk
• lime juice
• red curry paste
• cilantro
• thai chile

Instructions

1. 1 Bring 1 cup coconut milk, lemon grass, ginger, and lime leaves to a boil in a large skillet over medium-high heat. Stir in the chicken, fish sauce, and sugar. Reduce heat to medium, and continue cooking until the chicken no longer pink in the center, about 5 minutes. Stir in the remaining 1 cup coconut milk, and bring to a simmer, about 3 minutes.
2. 2 Divide the lime juice and curry paste into 4 bowls. Pour soup into bowls, and garnish with cilantro and Thai chiles.

By ellisreyes

Ingredients

• ✓ lemongrass
• vegetable oil
• fish sauce
• rice wine vinegar
• soy sauce
• sugar
• sesame oil
• beef rib eye steak
• peanut
• black sesame seed
• sea salt
• black peppercorn
• vegetable oil

Instructions

1. 1 Place the lemon grass, 1/4 cup vegetable oil, fish sauce, rice wine vinegar, dark soy sauce, sugar, and sesame oil into the work bowl of a food processor, and process until the mixture forms a paste. Coat both sides of the steaks with the marinade paste, and refrigerate, covered, for 2 to 3 hours.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 In a bowl, combine peanuts, sesame seeds, sea salt, and pepper until thoroughly mixed.
4. 4 Remove the steaks from the marinade, and discard any remaining marinade. Pat the steaks very dry with paper towels for good charring. Rub each steak with about 3/4 teaspoon of vegetable oil. Sprinkle the peanut mixture generously over both sides of each steak, and press the spices into the meat.
5. 5 Grill on the preheated grill until the steaks show grill marks, start to become firm, and are reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let the steaks rest at least 5 minutes before slicing.

By soumitraghosh

Ingredients

• ✓ lemongrass
• onion
• garlic
• calamansi juice
• fish sauce
• salt
• black pepper
• brown sugar
• chicken
• vegetable oil
• bay leaf

Instructions

1. 1 Combine onion, garlic, calamansi juice, fish sauce, salt, black pepper, and brown sugar in a bowl to make marinade.
2. 2 Place chicken in a roasting pan. Rub marinade over chicken, including inside the cavity. Let chicken marinate in the refrigerator, about 4 hours. Reserve leftover marinade in the bowl.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Trim lemongrass, discarding tough outer stalks. Pound inner stalks with a heavy object until bruised. Place lemongrass and bay leaves inside the chicken cavity.
5. 5 Stir oil into the leftover marinade in the bowl.
6. 6 Roast chicken in the preheated oven, basting with the oil mixture from time to time, until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 60 to 90 minutes.
7. 7 Remove chicken from the oven and allow to rest in a warm area for 15 minutes before serving.

By mekmolek

Ingredients

• ✓ lemongrass
• garlic
• ginger root
• chicken broth
• vegetable oil
• chicken thigh
• white mushroom
• fish sauce
• red curry paste
• lime
• coconut milk
• red onion
• cilantro
• lime
• jalapeno pepper

Instructions

1. 1 Stir together lemongrass, garlic, and ginger in a large stockpot over medium-high heat until fragrant. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain broth and set aside. Discard lemongrass, garlic, and ginger.
2. 2 Heat oil in a large soup pot over medium heat. Cook and stir chicken in hot oil for 5 minutes. Add mushrooms and cook for 5 more minutes. Stir in fish sauce, red curry paste, and lime juice until combined.
3. 3 Pour in broth and coconut milk; return to a simmer and cook on low heat for 15 to 20 minutes. Skim off any excess oil and fat that rises to the top and discard.
4. 4 Add red onion; cook until onion softens, about 5 minutes. Remove from heat and stir in about 1/2 of the cilantro. Portion soup into bowls and serve with plates of lime wedges, jalapeño rings, and remaining cilantro.
5. 5 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ lemongrass
• red onion
• garlic
• soy sauce
• peanut oil
• turmeric
• brown sugar
• cumin
• ginger
• salt
• black pepper
• chicken breast
• skewer

Instructions

1. 1 In a large nonreactive bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, and pepper. Reserve about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time. Mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight.
2. 2 About 30 minutes before serving, soak the skewers in water. Preheat an outdoor grill for high heat, and lightly oil the grate.
3. 3 Remove the chicken breasts from the bowl, and discard the used marinade. Cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip onto one of the soaked skewers. Grill the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.

By Bob MacDonald

Ingredients

• ✓ lemongrass
• chicken stock
• galangal
• makrut lime leaf
• chile paste
• fish sauce
• lime juice
• shallot
• tomato
• button mushroom
• bok choy
• carrot
• cilantro
• green onion

Instructions

1. 1 Bring chicken stock, galangal, lime leaves, lemon grass, and hot chile paste to a boil in a large pot. Stir in fish sauce, lime juice, shallots, tomato, mushrooms, bok choy, and carrot. Reduce heat to medium-low, and simmer until the vegetables are tender, about 25 minutes. Garnish with cilantro and green onion before serving.

By trooworld

Ingredients

• ✓ lemongrass
• basmati rice
• water
• coconut milk
• vegetable oil
• shallot
• garlic
• red bell pepper
• ginger root
• red curry paste
• egg
• mixed vegetable
• coconut milk
• thai basil

Instructions

1. 1 Rinse rice a few times under cold running water until water runs clear.
2. 2 Bring rice, water, and coconut water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
3. 3 Heat oil in a wok or large cast iron skillet over medium heat. Add shallot and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add red bell pepper, ginger, and lemongrass. Allow to cook for 3 to 5 minutes. Add curry paste and mix until well combined. Add cooked rice and mix well. Move rice mixture to one side of the wok and crack eggs into the wok. Cook and stir eggs until set and scrambled, about 3 minutes. Mix scrambled egg with rice mixture. Add frozen vegetables and mix well. Stir in coconut milk.
4. 4 Remove from heat and sprinkle with Thai basil.

By CookingWithShelia

Ingredients

• ✓ lemongrass
• butter
• shallot
• red curry paste
• curry powder
• red chile pepper
• chicken thigh
• bird's eye chile pepper
• coriander
• makrut lime leaf
• fish sauce
• water
• coconut milk
• tomato
• cilantro

Instructions

1. 1 Melt butter in a wok over medium heat. Add shallots and fry until golden, about 10 minutes. Remove shallots and set aside. Add curry paste to the wok and toast until fragrant, about 3 minutes. Stir in curry powder and ground chile. Add chicken and cook, stirring, until lightly browned, about 5 minutes. Stir in lemongrass, chiles peppers, coriander, and lime leaves.
2. 2 Pour in fish sauce and enough water to cover chicken. Add coconut milk; cook for 10 minutes. Toss in tomatoes and cook until starting to soften, about 10 minutes more. Reduce heat to low and simmer until flavors blend, 1 to 2 hours.
3. 3 Remove lemongrass and lime leaves. Garnish curry with the fried shallots and cilantro.

By Alex Illes

Ingredients

• ✓ lemongrass
• pork loin roast
• ginger
• fresno pepper
• serrano pepper
• shallot
• garlic
• turmeric
• black pepper
• cumin
• cayenne pepper
• brown sugar
• lime
• soy sauce
• fish sauce
• vegetable oil

Instructions

1. 1 Slice the pork loin across into 1/2-inch thick pieces. Place into a large plastic zip-top bag.
2. 2 Add lemongrass, ginger, Fresno chiles, serrano chile, shallot, garlic, turmeric, pepper, cumin, cayenne, brown sugar, lime juice, soy sauce, fish sauce, and oil to a blender or food processor, and blend on high until smooth.
3. 3 Pour marinade into the bag of pork and massage thoroughly and toss until it's evenly coated. Seal the bag, squeezing out excess air as you do.
4. 4 Transfer to the refrigerate and marinate overnight, or up to 24 hours.
5. 5 Preheat an outdoor grill to high heat. Remove pork from bag, wiping off most of the excess marinade.
6. 6 Cook on the preheated grill until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 3 to 4 minutes per side.

By John Mitzewich

Ingredients

• ✓ lemongrass
• vegetable oil
• onion
• garlic
• ginger
• curry powder
• vegetable stock
• coconut milk
• yam
• carrot
• celery
• red lentil
• white sugar
• salt
• firm tofu

Instructions

1. 1 Heat 2 tablespoons oil in a large pot over medium heat. Add onion; cook and stir until lightly browned, about 7 minutes. Stir in garlic and ginger; cook until fragrant, about 2 minutes. Add curry powder; cook and stir until fragrant, about 1 minute.
2. 2 Pour vegetable stock and coconut milk into the pot. Add yam, carrots, celery, lentils, lemongrass, and sugar. Increase heat to medium-high; bring to a boil. Reduce heat slightly; simmer until vegetables soften, 10 to 15 minutes. Season soup with salt.
3. 3 Heat remaining 3 tablespoons oil in a large nonstick skillet over medium heat. Add tofu in a single layer; cook until lightly browned, about 4 minutes per side. Stir tofu into soup.

By Uncle Jeffy

Ingredients

• ✓ lemongrass
• chicken stock
• ginger
• makrut lime leaf
• garlic
• sriracha chile sauce
• chicken breast
• cilantro
• coconut milk
• brown sugar
• lime juice
• fish sauce
• ramen noodle
• carrot
• tomato
• green onion
• cilantro

Instructions

1. 1 Mince the lower 2/3 of lemongrass stalk. Bruise the remaining upper portion of lemongrass stalk by hitting it with the back of a knife.
2. 2 Pour chicken stock into a large pot; add minced lemongrass, bruised lemongrass stalk, 1/2 the ginger, lime leaves, garlic, and Sriracha sauce. Bring to a boil, reduce heat, and simmer. Add chicken to simmering broth; cook until chicken is no longer pink in the center, about 10 minutes. Remove lemongrass stalk and lime leaves using a slotted spoon; discard.
3. 3 Place cilantro bundle in the broth and simmer for 2 minutes. Add coconut milk, remaining ginger, brown sugar, lime juice, and fish sauce. Remove cilantro bundle using a slotted spoon; discard. Simmer broth, 5 to 10 minutes.
4. 4 Fill a large pot with water and bring to a rolling boil. Add ramen and cook until softened, about 3 minutes. Drain and portion noodles into serving bowls.
5. 5 Mix carrots, tomatoes, and green onions into broth. Ladle broth over noodles; garnish with cilantro.

By QTSunDoll

Ingredients

• ✓ lemongrass
• chicken thigh
• curry powder
• salt
• garam masala
• onion
• water
• garlic
• paprika
• ginger root
• cayenne pepper
• corn oil
• tomato
• fish sauce
• water

Instructions

1. 1 Rub chicken thighs with curry powder, salt, and garam masala; cover and set aside. Combine onions, 2 tablespoons water, garlic, paprika, ginger, and cayenne pepper in a blender; blend into a smooth paste.
2. 2 Heat oil in a large, lidded skillet over medium heat. Add onion-spice paste; cook and stir until darkened, about 7 minutes. Stir in chicken thighs; cook 3 to 4 minutes. Add tomatoes, fish sauce, and lemongrass; cook 2 minutes. Stir in 1 cup water; bring to a boil. Cover skillet and reduce heat to low; cook until chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Uncover skillet; increase heat and cook until sauce is reduced, about 5 minutes. Skim and discard excess oil from top.

By Lee Jackson

Ingredients

• ✓ lemongrass
• cilantro
• black pepper
• salt
• lime
• scallion
• baby bok choy
• snow pea
• mushroom
• zucchini
• water
• vegetable broth
• red pepper flakes
• ginger
• garlic
• green curry paste
• coconut oil

Instructions

1. 1 Heat a saucepan over medium heat. Add coconut oil, lemongrass, green curry paste, garlic, ginger, and red pepper flakes. Cook until fragrant, about 2 minutes.
2. 2 Add broth and water to the saucepan with the lemongrass mixture and bring to a boil. Add spiralized zucchini noodles, mushrooms, snow peas, bok choy, scallions, and lime juice. Cook until tender, about 4 minutes.
3. 3 Season soup with salt and pepper. Add cilantro. Stir to combine, adjust seasoning if needed, and ladle into bowls.

By Cindy Anschutz Barbieri

Ingredients

• ✓ lemongrass
• coconut sugar
• garlic
• thai chile
• ginger
• fish sauce
• sesame oil
• lime zest
• lime juice
• soy sauce
• olive oil
• kaffir lime leaf
• black pepper
• sea salt
• red chile pepper
• cilantro
• mango
• spinach

Instructions

1. 1 Combine spinach, mangos, cilantro, and chile pepper in a large mixing bowl. Season with sea salt and pepper.
2. 2 Slice lime leaves in a chiffonade cut (long, thin strips). Place in a small food processor with olive oil, soy sauce, lime juice, lime zest, sesame oil, fish sauce, ginger, lemongrass, Thai chile, garlic, and coconut sugar; blitz until combined.
3. 3 Pour dressing over salad and toss well to combine. Serve immediately.

By Anastasia

Ingredients

• ✓ lemongrass
• vegetable oil
• pork chop
• black pepper
• salt
• onion
• garlic
• shallot
• sesame oil
• five-spice powder
• ginger root
• worcestershire sauce
• soy sauce
• vegetable oil
• fish sauce
• honey
• brown sugar

Instructions

1. 1 Whisk together the brown sugar, honey, fish sauce, 3 tablespoons of vegetable oil, soy sauce, Worcestershire sauce, ginger, five-spice powder, sesame oil, shallot, garlic, onion, lemon grass, salt, and pepper in a bowl, and pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours.
2. 2 Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat or preheat an outdoor grill for medium-high heat, and lightly oil the grate. Cook until the pork chops are no longer pink in the center, about 4 minutes on each side.

By Jennifer You

Ingredients

• ✓ lemongrass
• cilantro
• spinach
• black pepper
• salt
• bay leaf
• ajwain
• soy sauce
• yogurt
• tomato
• vegetable broth
• mushroom
• green bell pepper
• turmeric
• cumin
• ginger root
• garlic
• green chile pepper
• onion
• mustard oil
• egg noodle

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rapid boil. Add egg noodles and boil until tender yet firm to the bite, 7 to 9 minutes. Drain, rinse, and drain again. Set aside.
2. 2 While the egg noodles cook, heat mustard oil in a saucepan over medium-high heat. Add onion and fry until light brown, about 5 minutes. Add chiles, garlic, ginger, lemongrass, cumin, and turmeric; sauté for 1 minute. Add bell pepper and mushrooms; stir-fry for 6 minutes. Add broth, tomatoes, yogurt, soy sauce, ajwain, bay leaf, salt, and pepper; cook until vegetables are tender, about 5 minutes.
3. 3 Add egg noodles and simmer for 3 minutes. Stir in spinach and cook for 1 to 2 minutes. Garnish with chopped cilantro.

By Joy Atkinson

Ingredients

• ✓ lemongrass
• garlic chile paste
• mint
• thai basil
• cilantro
• mushroom
• mung bean sprout
• cabbage
• carrot
• green onion
• chicken
• water
• red chile pepper
• fish sauce
• ginger
• soy sauce
• black peppercorn
• lime
• garlic
• lemon
• chicken broth

Instructions

1. 1 Combine chicken broth, lemon juice, lemon zest, garlic, lime juice, lime zest, peppercorns, soy sauce, ginger, fish sauce, and chile pepper in a large pot.
2. 2 Remove tough outer stalks from lemongrass. Halve inner stalks and cut into 3-inch peaches. Place in a resealable plastic bag and pound with a hammer until bruised.
3. 3 Fill bag with water and pour into the pot. Bring soup to a boil; reduce heat and simmer until flavors combine, about 20 minutes. Strain with a small mesh strainer, discarding solids. Pour strained liquid back into the pot.
4. 4 Stir chicken, green onions, carrot, cabbage, mung bean sprouts, Chinese mushrooms, cilantro, Thai basil, and mint into the soup. Simmer over medium heat until carrot is tender, about 10 minutes.
5. 5 Spoon 1 teaspoon garlic chile paste into the bottom of each serving bowl and ladle soup on top.

By KLemons

Ingredients

• ✓ lemongrass
• white sugar
• watermelon rind
• salt
• water
• white sugar

Instructions

1. 1 Line a baking sheet with parchment paper and sprinkle 1/4 cup sugar all over the parchment.
2. 2 Place watermelon rind in a saucepan and cover with water; bring to a boil, reduce heat to medium, and simmer until slightly softened, about 5 minutes. Drain, rinse, rinse saucepan, and return watermelon to saucepan.
3. 3 Stir salt and enough water to cover into watermelon rind in the saucepan. Bring to a boil, reduce heat to medium, and simmer until softened, about 10 minutes. Drain, rinse, rinse saucepan, and transfer watermelon to a bowl.
4. 4 Combine 1/2 cup water, 1/2 cup white sugar, and lemongrass in the same saucepan; bring to a boil, add watermelon rind, and stir to coat. Reduce heat to medium-low and simmer, stirring occasionally, until most of the liquid evaporates, about 30 minutes. Continue simmering, stirring constantly, until remaining liquid evaporates and watermelon rind has a gumdrop-like consistency, about 30 minutes more.
5. 5 Transfer watermelon rind to prepared baking sheet and roll to coat with sugar. Store in an airtight container.

By sueb

Ingredients

• ✓ lemongrass
• water
• apple
• ginger

Instructions

1. 1 Combine water, apple slices, ginger, and lemongrass in a 32-fluid ounce Mason jar or pitcher. Stir, cover, and refrigerate until flavors combine, at least 1 hour.

By HurdBird

Ingredients

• ✓ lemongrass
• water
• sugar
• lime
• citric acid
• cinchona bark

Instructions

1. 1 Bring water and sugar to a boil in a saucepan, stirring until sugar dissolves.
2. 2 Reduce heat to low; stir in lime zest, lime juice, lemon grass, citric acid, and powdered cinchona bark. Simmer until cinchona is thoroughly dissolved, about 30 minutes.
3. 3 Remove from heat; let mixture cool, about 15 minutes. Strain through a colander. Run the syrup through coffee filters or cheesecloth to remove sandy bits of bark.

By Lorem Ipsum

Ingredients

• ✓ lemongrass
• ancho chile pepper
• soy sauce
• brown sugar
• turmeric
• allspice
• chicken breast

Instructions

1. 1 Combine ancho chile, soy sauce, brown sugar, lemon grass, ground turmeric, and ground allspice together in a large resealable bag; add chicken and shake until coated. Refrigerate and marinate chicken for at least 1 hour.
2. 2 Transfer chicken to a skillet and cook over medium heat until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By ally-gator

Ingredients

• ✓ lemongrass
• water
• long-grain white rice
• water
• vegetable oil
• ginger
• jalapeno pepper
• shallot
• garlic

Instructions

1. 1 Bring 2 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside.
2. 2 Puree lemongrass, 2 tablespoons water, 1 tablespoon oil, ginger, jalapeno pepper, shallot, and garlic in a food processor.
3. 3 Heat remaining 1 tablespoon oil in a large skillet over medium-high heat; tilt skillet to coat with hot oil. Add pureed mixture to the skillet and cook until fragrant, 2 to 3 minutes. Add cooked rice and mix well.

By mrogers

Ingredients

• ✓ lemongrass
• chicken carcass
• galangal
• makrut lime leaf
• shallot
• garlic
• thai chile
• water

Instructions

1. 1 Place chicken carcass into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 5 minutes. Drain, rinse carcass under running water, and return to the pot.
2. 2 Add galangal, lemongrass, lime leaves, shallot, garlic, and chiles. Pour in 10 cups water. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 1 1/2 hours, skimming the foam and fat often.
3. 3 Strain stock through cheesecloth before using.

By JETTILA