If you have trouble finding lemongrass that isn’t dried out or woody, here’s a product that you might be interested in. It’s lemongrass in a tube, made by Gourmet Garden. So until I can extend our summer growing season in Vancouver and grow it in my garden, I’ll be using this product. I plan to freeze portions of it so that it extends its shelf life.
What you need:
- 1/2 cup green curry paste (but I used yellow)
- 400 ml can of coconut milk (not light)
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 6 kaffir lime leaves (or the zest of a lime, which I used)
- 1 stalk lemongrass, cut in thirds and bruised (or 1 tablespoon lemongrass paste)
- 8 chicken thighs, bone in, skin on
- 1 teaspoon salt
- 1 long Japanese eggplant, diced
- 1 red bell pepper, diced
- 1/2 head cauliflower, broken into florets
- 2 tbsp olive oil
- 1 cup thinly sliced mini cucumbers
- 1 cup chopped cilantro
- juice of 1 lime
What you do:
- Combine the curry paste, coconut milk, fish sauce, sugar, lime leaves and lemongrass in ovenproof baking dish.
- Preheat oven to 350 F. Rub the chicken on all sides with salt, then place it in the sauce in the baking dish with the skin facing up. Cover with a lid or foil and bake for 1 hour.
- Prepare rice if you are using it.
- Remove the lid from the chicken dish and bake for 30 minutes, until the chicken skin is browned and crispy.
- Meanwhile, on a baking pan, toss the eggplant, cauliflower and red peppers with olive oil. Roast in the oven for the last 30 minutes with the chicken.
- Arrange the roasted vegetables around the chicken on a serving dish. Garnish with the cucumbers and cilantro. Squeeze lime juice over the dish and serve.