TOM KHA GAI

Chattanooga Times Free Press - Parade - - TABLE -

Pre­heat slow cooker. Re­move tough outer lay­ers from 3 stalks lemon­grass (avail­able at many su­per­mar­kets) or sub­sti­tute zest of 2 lemons. Us­ing the side of a chef’s knife, lightly smash lemon­grass to bruise it and re­lease its fla­vor­ful es­sen­tial oils. In the slow cooker, com­bine lemon­grass; 3 cups low-sodium chicken broth; ¼ cup fish sauce or soy sauce; 1 Tbsp sugar; 1 (2-inch) piece ginger, peeled and thinly sliced; 6 strips lime zest; 1 thinly sliced shal­lot; 3 Thai bird or ser­rano chiles; 1½ lb skin­less, bone­less chicken thighs, cut into ½-inch strips; and 4 oz shi­itake mush­rooms, stemmed and thinly sliced. Cover and cook on high 2½ hours (or low 5 hours) or un­til chicken is cooked through. Add 1 (13.5-oz) can unsweet­ened co­conut milk and 1 finely chopped large car­rot; cook on high 30 min­utes longer (or on low 1 hour). Stir in 3 Tbsp lime juice, ¼ cup chopped cilantro, 2 Tbsp chopped Thai basil (or basil, mint and tar­ragon) and 1 thinly sliced green onion. Top with ad­di­tional herbs. Gar­nish with thinly sliced red and yel­low bell pep­pers, if de­sired. Serve with chile oil sauce. Serves 6.

Visit Pa­rade.com/din­ner for 21 more mouth­wa­ter­ing slow-cooker recipes.

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