1 Fresno red chili or Jalapeno sliced in rounds with seeds removed
1 Tablespoon of minced garlic
1 Teaspoon of minced fresh ginger
2 Tablespoons of lemongrass paste or 2 stalks of lemon grass
1 Teaspoon of brown sugar
1/2 cup of chicken stock
1 14.5 ounce can of coconut cream (no added sugars) this is not coconut milk it is coconut cream
1 Tablespoon of Soy Sauce or Tamari sauce
1 Teaspoon of Fish sauce
Juice from Half a lime
2 baby bok choy sliced in half
Jasmine rice to serve over
Optional garnish with cilantro
1. My new addiction is Lemongrass, if you never cooked with it this is a simple recipe that will soon become your family's new favorite. lemongrass stalks resemble grass, with long, thick, green leaves and yellow-white stems. The outer leaves can be quite hard and tough. As the name suggests, lemongrass has a citrus flavor that's similar to lemons, but with a more floral perfume and without the acidity. Lemongrass and Thai cooking go hand in hand. this creamy Thai lemongrass chicken is bursting with flavors with the mild lemon accents to the bold ginger and garlic undertones finishing with that creamy coconut flavor. Today we will be working with lemongrass paste to make it easy but if you can not find lemongrass paste just use 2 lemongrass stalks and I will show you how to use them properly.
2. I like to use Chicken Thighs in this recipe because they give a richer flavor with the dark meat and keep tender while cooking. But if you are not a fan of dark meat you can substitute with chicken breast. With a sauté pan add oil and turn the burner to medium high heat. Salt and pepper the chicken thighs and when the oil starts to shimmer add to the hot pan. Cook on the first side for 5 minutes until golden brown. Then flip and cook for 4 minutes on the opposite side and then remove from the pan. The thighs will finish cooking in the Thai cream sauce but all chicken should be cooked to a 165 degree Fahrenheit. I like to slice the chicken into bite size pieces that you can eat with your chop sticks.
3. To the same sauté pan that you removed the chicken from if needed add more oil to cook the veggies. Turn the burner down to medium heat and add the diced shallots and Fresno chili. Cook the onions and chili for 1 minute then add the garlic and ginger and cook for 1 more minute stirring all the veggies in the pan while cooking. Add the lemongrass paste and incorporate with the other ingredients before adding the chicken stock to the pan. With the spatula scrap all the brown bits off the bottom of the pan when the chicken stock has been added.
4. TIP: if using actual Lemongrass stalk. Cut the hard root and stems off the bottom and top of the lemongrass. Use 2 stalks that will take place of the 2 tablespoons of lemongrass paste. The lemongrass has a hard outer shell that needs to be opened. I like to use my kitchen mallet and hit the lemongrass a few times to bust it open. This will help release all the lemon essence into the sauce. When the liquid is added to the sauce that would be a great time to add the lemongrass stalks if using.
5. After you scrape up all the delicious brown bits add the coconut cream and stir to incorporate everything. If you can not find coconut cream use full of fat coconut milk the sauce will not be as creamy but it will taste the same. Add the Soy Sauce, Fish Sauce and brown sugar to the creamy Thai sauce and stir to incorporate. I do not think any salt it needed in the sauce because of the salty fish and soy sauce but you can taste and judge yourself. Let the sauce come up to a simmer.
6. When the sauce comes up to a simmer add the chicken into the creamy Thai lemongrass sauce. Stir the chicken into the sauce. Then push down the sliced baby bok choy into the sauce. Let the sauce with the chicken and baby bok choy simmer for about 5 minutes until the chicken is finished cooking. When finished cooking squeeze the fresh lime juice into the sauce and pour over your favorite steamed rice. You can garnish with Cilantro and extra lime if you want.