Lemongrass, or lemon grass, is a traditional spice in Thai, Vietnamese, and Japanese cuisines. It is common to marinate meat with lemongrass. Personally, I had only associated lemongrass with herbal teas. Since I planned to
grow a couple of pots of lemon grass
, and it promises a great harvest (fingers crossed), I decided to study recipes featuring lemongrass. I must admit, while writing this article, I had to take several snack breaks — the recipe photos with lemon grass were just so appetizing))).
First and foremost, I want to share some meaty recipes.
Ginger-Lemongrass Chicken Marinade
It’s ideal if you have a day or two to allow the chicken to marinate properly. It can marinade for up to 3 days.
- 2 lemongrass stalks
- A 5 cm piece of ginger (grated)
- 5 garlic cloves
- 1 small hot chili pepper (chopped, remove seeds for less heat)
- 4 tbsp sugar (brown sugar is preferable, or you can use honey)
- 3 tbsp fish sauce (optional, included in the original recipe)
- 2 tbsp soy sauce (can add more as a substitute for fish sauce)
- 2 tbsp canola oil (or any available oil works, canola has no distinct flavor advantage)
- 2 tbsp vinegar (I use herb- or berry-infused vinegar for marinades and highly recommend making some when in season)
- 8 large chicken thighs.
Prepare the lemongrass: trim off the green leafy top and root end (if the root isn’t already trimmed from the pot). Finely chop the stalk. Finely chop or grate the garlic and ginger. Chop the chili and remove the seeds if desired. All these steps can be done in a blender. In a bowl, mix all the ingredients. Optionally, remove the skin from the chicken thighs (makes it lighter and allows the meat to marinate better). Place the thighs in a ziplock bag or a container with a lid, pour the marinade over, and gently massage the chicken. After marinating, take the thighs out of the marinade and cook using any method you prefer — grill, oven, or pan-fry.
Padang-Style Curry
Some say this Indonesian curry variation has too many spices. I might agree, but I’ll leave the recipe as is — experiment as you like.
- 1 tsp ground coriander
- 1 tsp cumin seeds
- 1 tsp fennel seeds (optional, as it’s an acquired taste)
- A pinch of nutmeg
- 1 tsp turmeric
- Cloves to taste (use sparingly, as whole buds)
- A pinch of cardamom
- 4 garlic cloves
- 2 onions
- A 5 cm piece of ginger, minced (or a pinch of dried ginger)
- 3 tbsp vegetable oil (peanut or sesame, whichever is available)
- A cinnamon stick (or a pinch of ground cinnamon, though I feel it’s unnecessary here)
- 1 stalk lemongrass (tied into a knot, as shown in the final dish photo)
- Red chili pepper to taste
- 1 whole chicken or 8 chicken pieces
- 2 cups coconut milk (cow’s milk works fine in this recipe)
- Salt
Blend 2 tbsp water with the spices, garlic, onion, and ginger to form a paste. Heat the oil in a pan, add the paste, and sauté on medium heat for a couple of minutes. Add the chicken and lemongrass, cover and cook for 10 minutes. Pour in 1 cup of coconut milk and 1/2 cup of water, bring to a boil. Cook on medium heat for 12-15 minutes. Add the remaining coconut milk and salt, and let simmer for another 5 minutes. Serve with rice.
Vietnamese-Style Chicken
- 2 tbsp fish sauce (or soy sauce)
- 3 minced garlic cloves
- 1 tbsp curry powder
- Salt
- 2 tbsp sugar
- 1 kg chicken breast, cubed
- 3 tbsp water
- 3 tbsp vegetable oil
- 2 lemongrass stalks (white parts only)
- 1 large onion
- Chili pepper
Mix the sauce, garlic, curry powder, salt, and half the sugar. Add the chicken and mix well. In a small pan, prepare caramel from the other half of the sugar and 1 tbsp of water — stir and heat the sugar until it dissolves and turns a deep amber color. Remove from heat, mix with 2 tbsp of water, and add to the chicken and spices. Heat oil in a deep pan, add finely chopped lemongrass, onion, chili pepper, and sauté for a couple of minutes. Add the chicken mixture to the pan and stir-fry until the sauce thickens. This pairs well with rice or rice noodles (my family also enjoys it with wheat spaghetti).
Vietnamese Chicken Meatballs
- 0.5 kg chicken mince
- 3 tbsp soy sauce
- 1 small onion, finely chopped
- 2 minced garlic cloves
- 1 stalk lemongrass (white part, chopped)
- A small bunch of cilantro or parsley
- A pinch of mint
- 1.5 tsp starch
- Salt, black pepper
Mix all the ingredients and roll the mixture into balls with damp hands. Place the meatballs in the refrigerator for 30 minutes. Preheat the oven to 200 degrees Celsius and line a baking sheet with parchment paper. Lightly roll each meatball in sugar and place them on the parchment. Bake for 15-20 minutes.
