I thought it was pretty good. Eric said he liked it a lot.
Able to use the lemongrass from the garden
I added a lot of jalapeno, but because it was cooked, not as spicy as I would have liked.
Try serranos next time. And if still not spicy enough, red pepper flakes.
Used the cuisinart and added the cooked ginger/lemongrass/garlic/jalapenos to the chicken.
I also added veggies. I think subsequent days, it was not as good on reheat. Eric agreed.
Maybe zucchini got soggy, so try snap peas next time? Would also consider adding cherry tomatoes
Added scallions like recipe, but don't think it was a good add esp if using cilantro
Try marinating chicken beforehand
Ingredients
-Lemongrass - 4 stalks (I used a lot more)
-Ginger - 1/2 cup roughly chopped
-Garlic cloves - 3 cloves smashed (I used a lot more)
-jalapenos - use serranos next time!
-8 cups vegetable stock (used 4 or 1 box)
-1 1/2 cups coconut milk (preferably not light) - I used 1 can
-1 TBSP red curry paste
-VEGGIES: bell pepper, onion, zucchini....maybe use snap peas/cherry tomatoes next time?
-chicken
-cilantro, thai basil, lime to taste
Directions:
1. Marinate chicken - didn't do before, but would use the red curry paste, lime, other seasonings
1. Prep lemongrass - cut, peel, and smash with knife
2. Infuse lemon grass, chopped ginger, garlic cloves, serranos to pot with coconut milk + stock
3. Boil, bring heat to low, cover, and simmer for 45 min. Turn off heat and infuse for another 45 min
4. Strain liquid in separate bowl - pick out lemongrass and half the ginger - cuisinart the rest
5. Cook chicken with the cuisinarted stuff + jalapenos/serranos
6. Cook veggies with the coconut liquid
