| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 13g | 3g | 20g |
| sugars | fibre | protein | salt |
| 7g | 4g | 25g | 1.7g |
Why I Love Thai Lemongrass Stir-Fry
I have a special place in my heart for Thai cuisine, and the Lemongrass Stir-Fry is a particular favorite. Bursting with the vibrant, zesty flavor of fresh lemongrass, this dish is a true flavour bomb. The Thai red chillies bring the right amount of heat, balanced out by the sweetness of bell peppers and carrots, and the piquancy of onion. The chicken soaks up all these wonderful flavors, creating a stir-fry that is a riot of colors, textures, and tastes.
Bringing Worlds Together
The Lemongrass Stir-fry, in all its glory, manages to connect many elements of my culinary journey. It might seem surprising for a Miami-based writer, whose culinary inspiration largely comes from Caribbean and Spanish food, to be so enamored with Thai cuisine. But as someone who’s always up for exploring new flavors, I’m constantly on the lookout for recipes that take my palate on an adventure. This dish, in particular, reminds me of the spice-filled days in my kitchen bustling with Cuban recipes. The fresh lemongrass and Thai basil impart aromatic notes that somehow take me back to my joyous late-night tapas parties packed with Spanish classics.
Inspiration Behind the Stir-Fry
Credit where credit is due – the recipe is a creative take on a classic that I came across from Chef David Chang’s cooking masterclass. His lessons inspire me to add an individual twist to well-loved classics. In this Lemongrass Stir-fry recipe, I’ve stayed true to the distinctive Thai flavors but have added vegetables that aren’t typically seen in the traditional versions. This adds a refreshing contrast to the smoky, aromatic stir fry.
And, of course, the Lemongrass Stir-Fry is versatile. It goes superbly with steamed rice, but you could also pair it with Thai Green Papaya Salad for a full-fledged Thai meal at home. Either way, you’re in for an absolute treat!
This merging of flavors, this celebration of culinary diversity, is what makes me fall in love with cooking all over again. Each dish, such as the Lemongrass Stir-Fry, feels like a journey. From the initial prep work to the final garnish, they engross me, open up new possibilities and always leave me refreshed and inspired. It’s this passion, this love for food, that I hope shines through each and every recipe I share with you.
What You’ll Need
- 3 tablespoons vegetable oil
- 3 stalks of fresh lemongrass, finely chopped
- 3 cloves of garlic, minced
- 1.5 pounds of boneless chicken breast, cut into thin strips
- 4 Thai red chillies, finely chopped
- 2 medium onions, thinly sliced
- 2 medium bell peppers, red or green, thinly sliced
- 6 medium-sized carrots, peeled and thinly sliced
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- 2 tablespoon soy sauce
- 1 cup fresh Thai basil leaves
- Steamed rice for serving
Method
Step One
Start by heating your vegetable oil in a large skillet or wok over medium-high heat.
Step Two
Add the finely chopped lemongrass and minced garlic to the pan. Sauté for about 1-2 minutes until they start releasing their aroma. Be careful not to burn the garlic.
Step Three
Add the chicken strips to the skillet. Stir-fry until they are cooked through and turning crispy. This should take about 4-5 minutes.
Step Four
Next, add the Thai red chillies, sliced onions, bell peppers, and carrots to the skillet. Continue stir-frying for another 5 minutes, or until the vegetables are tender but still crisp.
Step Five
Pour in the fish sauce, sugar, and soy sauce. Stir well to combine and coat the chicken and vegetables with the sauces.
Step Six
Finally, add the fresh Thai basil leaves and stir-fry for another couple of minutes.
Step Seven
Taste and adjust the seasoning if necessary. Once you’re happy with the flavors, remove from heat.
Step Eight
Serve your lemongrass stir-fry hot, with steamed rice on the side for a satisfying meal!
