Sunday, March 11, 2012

Tamarind and Lemongrass Chicken Stir-Fry

This is probably my favourite recipe that I've made out of Mighty Spice so far! It's rich in flavour, but still quick and easy enough for a weeknight meal. I scaled back on the chicken but left everything else the same.

One year ago: Chocolate Raspberry Cupcakes

Tamarind and Lemongrass Chicken Stir-Fry (from Mighty Spice)

2 lemongrass stalks, thinly sliced
3 garlic cloves, chopped
500g boneless skinless chicken thighs, cut into bite-size pieces
1 tsp chili flakes
2 tsp ground coriander
1 tsp sugar
1 1/2 tbsp fish sauce
1 tsp tamarind paste
2 tbsp vegetable oil
1 red bell pepper, cut into bite-size pieces
1 tbsp soy sauce

1. Puree lemongrass slices and garlic in FP.
2. In bowl, combine puree, chicken, chili flakes, coriander, sugar, and fish sauce. Marinate 30 min - overnight.
3. Put tamarind paste in small bowl with 1/2 cup water. Mix, let stand 5 min until paste dissolves. Remove any lumps.
4. Heat oil in wok over high heat. Add chicken and bell pepper and stir-fry until golden brown, 3 - 4 minutes.
5. Add tamarind water and soy sauce, stir-fry 3 - 4 min or until cooked through and sauce reduced. Serve.

1 comment:

  1. Nice blog. You might be interested in this post I did on fish sauce.