Fusing Indian Spices with Thai-style cooking & the fragrance of beautiful lemongrass. The “best of both worlds” when it comes to two cuisines I absolutely love. Follow @TheSharedSpice on Instagram for a step-by-step live demo for this recipe!
Lemongrass provides this floral, citrus, fresh cut grass like fragrance that honestly feels like you’re experiencing aroma therapy in your own kitchen. It is native to the South Indian region, but it’s traveled across Asia since it’s discovery. So it makes sense that when combined with other fragrant ingredients found in Thai cooking with the unique spices of India, it’s going to be one fantastic dish.
My focus when I started this blog was to try to fuse cuisines – in big or small ways – that may hurt your brain to think about initially, but when actually cooked together, it’s honestly unreal. I experiment a lot, and try to test the limits of what is considered “normal cooking”. Cooking is art, and art can’t be defined. It’s just sensed. Hope to provide more of these refreshing ideas as I continue to research and learn about different cooking techniques and continue my passion for it.
2020. We’re sharing all the spices – local, international, new, and old. Thankful for all of your love and support as we enter another awesome year. ♥
PREP: 20 minutes TOTAL: 40 minutes YIELD: 4-6 servings
- 1-2 Chicken Breasts, cut into bite size pieces
- 2 stalks Lemongrass, minced small (this video is a great guide on how to prep lemongrass)
- 1 tbsp. Thai Red Curry Paste
- 1 Red Bell Pepper, medium chopped
- 1 Green Bell Pepper, medium chopped
- 1/2 cup Basil, roughly chopped/teared
- 1 Small Yellow Onion, diced small
- 4 Garlic Cloves
- 2 inch piece, Fresh Ginger (cut into small pieces to make it easier to mash/blend)
- 3-4 Thai Green Chilies, chopped (optional)
- 1 tbsp. Turmeric
- 1/4 tsp. Cinnamon
- 1/4 tsp. Ground Clove
- 1/4 tsp. Ground Cumin
- 2 tbsp. Soy Sauce
- 1 tbsp. Lime Juice
- 1/2 cup, Water
- Cooking Oil
- Using a mortar & pestle, crush/mash together diced Yellow Onion, Garlic, Ginger, and Lemongrass until a rough paste like texture. If you don’t have a mortar/pestal, use blender to roughly chop/grind into paste. Be careful not to make it into smooth paste!
- In a large wok over medium-to-low heat, heat 1 tbsp. Cooking Oil. Add in onion/garlic/ginger/lemongrass paste. Mix in chopped Thai Green Chilies. Sauté for ~2 minutes.
- Sprinkle in Turmeric, Cinnamon, Ground Clove, and Ground Cumin. Mix together.
- Stir in Thai Red Curry Paste, Soy Sauce, and Lime Juice.
- Add Chicken pieces. Mix all wok ingredients until incorporated. Close lid and let cook for 7 minutes (or until chicken is cooked through), stirring occasionally.
- Set lid aside, and mix in chopped Red & Green Bell Peppers, and Water. Saute for an additional 1 minute.
- Turn off heat, and mix in chopped Basil.
- Serve and enjoy!
#TashTip: Try it with some Thai Basil Fried Rice (here’s my recipe)! Don’t forget a side of Thai Iced Tea. You can make this vegetarian by using Tofu – but be sure to cook with Extra Firm Tofu.