INGREDIENTS2 dried chillies, soaked in boiling water for 10 minutes to soften
1 long red chilli, chopped
2 eschalots, roughly chopped
2 tsp mild curry powder
2 tsp ground turmeric
6 garlic cloves
1 1/2 lemongrass stalks, bruised, thinly sliced
3 tsp coriander seeds, toasted, crushed
6 cardamom pods, crushed, seeds reserved and pods discarded
1/4 cup finely chopped coriander roots & stems, plus leaves to serve
1/4 cup (60ml) vegetable oil
8 cups (2L) chicken stock
2 kaffir lime leaves
400ml can coconut cream
8 chicken drumsticks
1/4 cup (60ml) fish sauce
2 tbsp lime juice
1 tbsp caster sugar
200g dried rice noodles, cooked
1 red onion, thinly sliced, to serve
1 cup (50g) crispy noodles, to serve
Lime wedges, to serve
This Thai recipe for lime roast chicken is super-delicious. With crispy skin and tender meat beneath, you'll love the sweet lime flavor of this roast chicken, which makes a perfect meal to serve for any social gathering, as well as for everyday meals. Add as much or as little chili as you like—the lime sauce will still taste just as sweet!
1 4 lb./2 kg. chicken whole or cut in pieces
1/2 cup chicken stock
For Lime Marinade Sauce:
1/2 cup lime juice
1/4 cup rice vinegar (or substitute regular white or apple cider vinegar)
1/3 cup fish sauce
1/2 cup sugar (brown, loosely packed)
7 to 8 garlic cloves (minced, or 1 tablespoon bottled pureed garlic)
1 to 2 red chilies (fresh, minced; or 1 teaspoon dried cayenne pepper)
3 green onions (sliced)
4 lime wedges
1. Preheat oven to 350 F. Empty cavity of the chicken, rinse and pat dry. Place chicken in a deep roasting pan or casserole dish with a lid, or foil for cover.
2. Place marinade/sauce ingredients in a saucepan and stir over medium-high heat until it reaches a light boil and sugar dissolves. Reduce to a minimum, stirring occasionally for several minutes, until sauce thickens slightly.
3. Pour 1/3 of this sauce over chicken. Thoroughly coat the chicken by spooning it over. Reserve remaining sauce for later. Add 1/4 cup stock to the bottom of the roasting pan, then cover and place chicken in the oven for 1 hour.
4. Remove from oven and use a ladle to spoon juices from the bottom of the pan over the chicken. Cover and return to the oven 1 more hour.
5. Remove from oven and spoon 2 to 3 more tablespoons of the lime marinade/sauce you reserved earlier over chicken (the sauce may have become thick by this time, almost like a syrup; this is fine—it will "melt" when it touches the hot flesh of the chicken. There should still be moisture (juices) in the bottom of the roasting pan - if not, add 1/4 cup more stock. Cover and roast until the inner flesh is well cooked (30 minutes to 1 hour, depending on how large of a chicken you're roasting).
6. Finally, uncover the chicken and return to oven 15 minutes, until the skin has turned golden-brown.
7. Using a ladle, scoop out 1/3 cup of the juices from the bottom of the roasting pan and add to the reserved lime sauce. Place over medium heat, stirring occasionally until sauce is warm. Taste-test it, adding a little more sugar, if desired, or a little more fish sauce if not salty enough. Add more fresh minced chili or cayenne pepper if more spice is desired.
8. To serve, either place the whole chicken on a platter and pour the sauce over or serve it on the side. OR, place chicken on a chopping board, and chop it into pieces (as shown). Place the pieces on a serving platter. Pour sauce over, then top with sliced spring onions.
- When roasting chicken, always check to make sure there is some liquid in the bottom of the pan (a little water or stock can be added as needed). This will ensure a more tender roast.
- To test if chicken is done: Slip a knife into several of the thickest parts of the chicken (the drumstick, or just under the drumstick are good places). If the meat near the bone is white and the juices run clear, it is done. If you see red meat and/or red juices, the chicken requires another 15 to 30 minutes.
Take your go-to weeknight protein to the next level with these mouthwatering Vietnamese pork chops. They're full of salty,
sweet, and tangy flavors, heightened by the uniquely fragrant profile of the lemongrass. Once you learn how to prep this simple
herb, you'll want to use it all the time!
This recipe comes together quickly. You can serve the pork chops alongside warm white rice or flat rice noodles. You can also
serve it with classic Vietnamese condiments like pickled carrots and nuoc cham, a tangy Vietnamese dipping sauce. Extra
hoisin sauce is always welcome, and Sriracha doesn't hurt either!
- 4 boneless center-cut pork chops
- 2 stalks lemongrass
- 2 tablespoons fish sauce
- 3 tablespoons hoisin sauce
- 1 teaspoon white vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 clove garlic, minced
- 1/4 cup oil, for frying
- Chopped scallions, or chives, for garnish
1. Gather your ingredients. Place pork chops in a shallow bowl or a plastic bag. Make sure either is large enough to fit the marinade as well.
2. Peel the outer coarse layers of the lemongrass away. After removing the root, finely chop the bottom third of each stalk. Whisk together the fish sauce, hoisin sauce, vinegar, sugar, salt, black pepper, and minced garlic with the lemongrass Whisk in a tablespoon of water as well.
3. Pour the marinade over the pork chops. Cover with plastic wrap and allow them to marinate for thirty minutes in the refrigerator. Heat up the oil in your skillet to a medium-high heat. Add the pork chops in a single layer. If they don't fit in a single layer, fry them in batches.
4. Fry on one side until browned, about four minutes. Flip and continue frying on the second side until browned and
cooked through. Add the rest of the marinade to the pan and allow it to reduce and thicken slightly.
Serve the pork chops immediately on top of rice or rice noodles with a sprinkle of scallions or chives.
Whisk in a tablespoon of cornstarch to the marinade before adding it back to the pan to thicken. This will create a thicker, glossier sauce.
You can grill these pork chops instead of pan-frying them. You can thicken the marinade in a separate pan on the stovetop or grill or just don't add the extra marinade at the end. They will be delicious either way. The flavor from the grill adds a great dimension to the pork chops and is the perfect choice for the summer months when it's too hot to cook inside! You can marinate the pork chops for up to four hours before cooking. Too much longer and the meat will start to "cure" in the acidic vinegar
This recipe for Korean Pancakes (called Pajeon or Pa Jun) with Scallions and Dipping Sauce is wonderful for a snack, appetizer or light lunch. The tender scallions impart a fresh, mild bite without making the pancake too onion-y, and the slightly sweet and savory dipping sauce is the perfect compliment to the crispy, fried pancake.
- 3/4 cup creamy peanut butter
- 1/4 cup rice vinegar
- 1/3 cup reduced sodium tamari or reduced-sodium soy sauce
- 3 tablespoons honey
- 1 1/2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
- 1 to 2 medium cloves garlic, pressed or minced, to taste
- 1/4 teaspoon red pepper flakes, plus more for sprinkling
- 2 to 4 tablespoons water or coconut milk, or as necessary to reach your desired consistency
- Optional garnishes: sprinkling of chopped roasted peanuts and additional red pepper flakes
- In a 2-cup liquid measuring cup or medium-sized mixing bowl, whisk together the ingredients until well blended. If your peanut butter is particularly thick, you may need to use the full 4 tablespoons of water to thin out the mixture (or more, if necessary).
- Feel free to adjust to taste here—for example, sometimes I want my sauce more savory and add another clove of garlic, or a little sweeter, so I add extra honey.
- If you’re serving the sauce as a party dip, transfer it to a serving bowl and sprinkle with chopped peanuts and red pepper flakes for some visual interest!