Lemongrass is something we often talk about in the summer but not so in winter.
Part of the reason is Lemongrass grows really well in summer, but slows down in winter.
But it’s still readily available in supermarkets and we have a pile growing in the tunnel house, allowing us to serve it year-round. A couple of tips is to bring the plant inside if you can, protecting it from the elements and allowing it to continue to grow.
So this week I am opening up your taste buds again to flavour and the amazingly sweet, sour and citrus flavours of lemongrass!
Always smash it!
- 2 chickens broken down into 8
1 cup of curry paste
Coriander for garnish
Green olives for garnish
Curry paste I
- 2 onions, peeled
- 6 cloves garlic, peeled
- 2 stalks of lemongrass
- 2 chilli, you choose!
- 2 tbsp cumin seeds, toasted and crushed
- tbsp coriander seeds, toasted and crushed
- 1 cup of coriander stems
- 2 tbsp Thai fish sauce
- 1 tbsp brown sugar
2 tbsp oil
Crush the first 7 ingredients together into a paste and then add the Thai fish sauce and brown sugar.
Cover all the chicken in the curry paste and set aside to marinate.
Preheat an oven to 190 degrees. Place the chicken onto a tray and drizzle with oil. Place into either the oven or the pizza oven if it’s on.