Spicy Chicken with Lemongrass and Lime (serves 2)
1 tbsp peanut oil
1/4 cup minced shallots
1/2 tbsp minced ginger
1/2 tbsp minced garlic
1/4-1/2 tsp crushed red pepper, depending on heat
1/2 tsp turmeric
1 tsp cilantro
1/2 tsp sugar
Lemongrass (see note below)
Two skinless, boneless chicken breasts
Salt and black pepper
1/2 tbsp lime zest
1 tbsp fish sauce
2 tbsp cilantro for garnish
First, saute the red pepper, ginger, garlic, and shallots in the oil until pasty, then add the turmeric, sugar, and cilantro and cook for one additional minute. Then add the lemongrass and 1 cup of water. (On lemongrass: the recipe called for 1 stalk of the fresh kind, but I only had dried lemongrass. I used two large pinches of 1/4 inch in diameter.) Then add the chicken, salt and pepper and make sure the chicken is bathed in the sauce before you cover the pan and simmer it until the chicken is cooked (10 minutes for whole breasts, less for smaller tenders or cubes). Then uncover and turn up the heat so the liquid can evaporate and the chicken can brown on the bottom (I was too impatient for this part). Add the lime zest, fish sauce, and cilantro (this last I forgot), dump over some jasmine rice, and eat!
I think this could use a touch more lime flavor: maybe a small spritz of lime juice at the end. Lemongrass is tough and you will want to pick it out as you are eating.