My friend Missy recently had a big party to celebrate a decade in DC – it was an awesome time with amazing DC food! She had a Banh Mi station with lemongrass chicken. I used her recipe and threw it over some lightly Thai curried noodles for a pretty good dinner. The sauce was a good base but could use some brightening up…maybe more lime or fish sauce next time. The best part was that we used our own sugar snap peas from the garden!
Missy’s Lemongrass Chicken
Noodles and Sauce:
- rice noodles
- 1 tablespoon vegetable oil
- 2 garlic clove, minced
- 2 tablespoon yellow or red curry paste
- vegetables – peas, peppers, broccoli, etc.
- 2/3 cup plus 2 tablespoons unsweetened coconut milk
- fish sauce
- lime juice
- brown sugar
Boil water for rice noodles and cook, testing frequently – they overcook fast.
Meanwhile, heat oil in a wok and sear the onion and garlic. Add the curry paste and 2 tablespoons of coconut milk and heat stirring constantly. Mix in curry paste with a whisk so that it is not lumpy.
Add the vegetables and cook to taste (we like ours barely steamed!). Top with 2/3 cup of coconut milk . Allow to simmer over low heat for another few minutes to thicken. Season to taste with fish sauce, lime juice and sugar.