Curried Lemongrass Chicken

The chicken marinade comes from Food & Wine Magazine. Their recipe calls for stir frying the chicken with a calorie rich caramel sauce. I can do without the excess sugar so I just went with the marinade portion of the recipe then stir fried the chicken with aromatics and vegetables. I served it over plain vermicelli noodles and topped it with left over Spicy Almond Dressing. The finished dish was very spicy. If you aren't into spice, omit the chili peppers where you see fit.

Marinade:

2 boneless, skinless chicken breast, cut into small cubes
2 tbsp fish sauce
3 cloves garlic, crushed
1 Thai chili pepper, cut in half & seeded
1 stalk of fresh or jarred lemongrass, cut in half and smashed (If using fresh, see here on how to prepare it. Follow directions on preparing for soup.)
1 tbsp mild curry powder
2 tbsp sucanat
1 tsp salt

1. Add everything, except chicken, to a shallow bowl and mix together well. Add chicken and toss to coat.

2. Marinate in the refrigerator for up to 2 hours.

Stir Fry:

splash of cooking oil
1 piece lemongrass, minced
1 green onion, sliced thin
1 Thai chili, seeded and sliced thin
1/2 red onion, minced
marinated chicken, marinade discarded
1/2 medium zucchini, sliced thin then cut into quarters
1/2 large red pepper, diced



1. Add oil to a wok and heat over medium-high heat.

2. Add lemongrass, green onion, chili and onion and stir fry for a couple minutes.



3. Add chicken and stir fry until all sides of chicken are no longer pink. Place lid over wok and let chicken cook for about 5 minutes.

4. Add zucchini and red peppers. Stir everything together. Place lid back on the wok and cook for another 5-8 minutes until chicken is cooked through. (Internal temperature should be at least 165 degrees.)



5. Pour contents of wok over cooked rice or noodles. Top with fresh cilantro.







This recipe was featured on the front page of Tasty Kitchen on July 16, 2010!

Two Potato Curry

This flavourful Indian style curry is a delicious cold weather treat. The curry is not spicy, unless you want it to be! Serve it over brown basmati rice or alone for a curry stew. If you don't have all the spices to create your own curry, use a pre-made curry powder, although homemade definitely tastes better. Serve your curry with toasted naan bread, whole wheat pita or make your own gluten-free flat bread like I did. I'll post the flat bread recipe tomorrow.

Two Potato Curry

Serves 3 (or 2 with left overs)

1 cup brown basmati rice
3/4 cup vegetable broth
3/4 cup light coconut milk
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 tsp sea salt
3/4 tsp turmeric
1/8 tsp cayenne powder
1/8 tsp cinnamon
1 tbsp olive oil
3 cloves garlic, minced
1 medium onion, diced
1 medium sweet potato, peeled and cubed
1 1/2 cups small red potatoes, quartered
1 large carrot, peeled and chopped
1 cup shelled frozen edamame beans
1 tsp fresh squeezed lemon juice
1 tbsp unsweetened shredded coconut or fresh cilantro leaves for garnish

1. Prepare rice according to package or rice cooker directions.

2. In a medium bowl, combine broth, coconut milk and all spices. Mix well and set aside.

3. Heat a large saute pan or wok over medium heat. Add olive oil. Saute onions until translucent. Add garlic and saute until just starting to brown.

4. Stir in liquid mixture and bring to a low boil.

5. Add vegetables. Reduce heat to medium-low. Cover with a tight fitting lid and leave to simmer for 15-20 mins until vegetable are cooked through (fork tender).

6. Stir in edamame beans and lemon juice. Heat through.

7. Serve over cooked rice and top with shredded coconut and/or cilantro leaves.

Variations:

- Add cooked diced chicken for a non-vegetarian entree.
- Toss in one or two diced chili peppers for more heat.