Thai Lemongrass Fish Sauce Recipes

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LEMONGRASS SAUCE



Lemongrass Sauce image

Provided by Florence Fabricant

Categories     condiments, side dish

Time 30m

Yield 1 1/2 cups, about 8 servings

Number Of Ingredients 10

1/2 cup rice vinegar
2 tablespoons sugar
1/4 cup water
1/4 cup Asian fish sauce (nam pla)
1/4 cup fresh lime juice
2 tablespoons finely minced lemongrass bulb
1 makrut lime leaf, shredded fine (optional; sold in Asian markets)
2 teaspoons minced fresh coriander leaves
1 teaspoon minced scallion
2 tiny Thai red "bird" chilies, or other fresh red chilies, sliced (or to taste)

Steps:

  • Combine the vinegar, sugar, water, fish sauce and lime juice in a small, nonreactive saucepan. Bring just to a boil; then, add the lemongrass and the lime leaf and simmer for 30 seconds.
  • Remove from heat, and place the saucepan in a bowl of ice and water to chill it until it is room temperature, about 10 minutes.
  • Stir in the cilantro, scallions and chilies to taste.

Nutrition Facts : @context http, Calories 26, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 709 milligrams, Sugar 4 grams

THAI LEMONGRASS AND BASIL CHICKEN



Thai Lemongrass and Basil Chicken image

Make and share this Thai Lemongrass and Basil Chicken recipe from Food.com.

Provided by sexymommalucas

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb green chinese long beans, trimmed and cut into 2-inch pieces or 1 lb young green beans, trimmed and cut into 1 1/2 -inch pieces
2 teaspoons peanut oil
1 1/4 lbs boneless skinless chicken breasts, all fat removed, cut crosswise into thin strips
1 medium onion, thinly sliced, rings separated
4 large garlic cloves, minced
2 stalks lemongrass, tough outer leaves removed, 4 inches of each stalk minced
3 tablespoons Thai fish sauce
2 teaspoons sugar substitute
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 cup fat-free no-salt-added canned chicken broth
2 tablespoons spicy oyster sauce
fresh ground pepper
2 cups cooked basmati rice
1/4 cup Thai basil

Steps:

  • Boil the beans in water until crisp cooked. Drain and place in ice water to stop cooking. Drain again and set aside.
  • Heat peanut oil in a heavy non-stick skillet or wok until very hot. Add the chicken, onion and garlic. Stir-fry for 4 minutes until chicken begins to cook through. Add the lemongrass, fish sauce, sugar substitute, coriander, and turmeric. Stir-fry for another 2 minutes. Add the beans, broth, and oyster sauce. Reduce the heat and simmer until the sauce thickens and chicken is cooked through. Season with pepper.
  • To serve, mold the rice using a 1/2 cup (small gratin cups and place the chicken around the rice. Garnish with basil. Serve immediately.

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