Lemon grass makes a nice houseplant and a continuous supplier of lemony stalks–simply root a stalk in water and then plant it in a pot. Put it in partial sun and it will grow and separate. This marinade is excellent with chicken and fish. Warning: the marinade tastes so good your will want to drink it. Go ahead, call it lemon grass tea. Use this marinade for poultry, fish, or pork, or as a dressing for a salad. Dave serves it over noodles and calls it a pseudo-curry. We feel no shame in pilfering this recipe from Aye, There’s the Rub on our sister site, Fiery Foods and Barbecue Central.
Ingredients
- 1 stalk lemon grass
- 1/2 cup coconut milk
- 8 Thai chiles, stems removed, chopped (or substitute 4 serrano chiles)
- 2 1/2 tbsp lime juice, fresh preferred
- 3 tbsp brown sugar
- 1 shallot, sliced
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp chopped fresh cilantro
- 1 tsp grated ginger
Servings: cup
Instructions
- Cut off and discard the green top of the lemon grass and the root end, leaving about a 6-inch stalk. Remove any tough outer leaves, cut the stalk into 1-inch pieces, lightly pound the stalks with the knife handle to release the flavor .
- Combine the lemon grass with the coconut milk in a saucepan and simmer for 10 to 15 minutes. Do not let it boil. Remove from the heat and strain. Discard the lemon grass and reserve the milk.
- Place all the ingredients, including the milk, in a blender or food processor and puree until smooth.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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