Here is one that I've made using fresh lemongrass. I don't know how to give you the equilivant though
Garlicky Lemongrass Chicken
ACTIVE TIME: 10 MIN
TOTAL TIME: 40 MIN
SERVES: 6 TO 8
This spicy lemongrass paste is also wonderful rubbed on pork tenderloin or any firm, white-fleshed fish, such as snapper, sea bass or halibut.
5 plump lemongrass stalks, inner bulb only, coarsely chopped
3 scallions, white and light green parts only, coarsely chopped
1 large garlic clove, smashed
1 large jalapeño, chopped
Pinch of sugar
1/4 cup vegetable oil, plus more for brushing
Salt and freshly ground pepper
4 pounds skinless, boneless chicken thighs and breasts
In a food processor, pulse the lemongrass until finely chopped. Add the scallions, garlic, jalapeño and sugar and pulse until finely chopped. With the machine on, add the 1/4 cup of vegetable oil in a steady stream and process to a fine paste. Season the paste with salt and pepper.
Using a small, sharp knife, make 1/2-inch-deep slashes into the chicken and rub the paste all over, working it into the slashes. Marinate the chicken for 15 minutes at room temperature or refrigerate overnight.
Light a grill. Brush the chicken with oil, season with salt and pepper and grill over a medium-hot fire, turning occasionally, until browned and cooked through, about 15 minutes.
I haven't made this one but it sure sounds good
Created by Nina Simonds
From the February, 2005 issue of O, The Oprah Magazine
Makes 6 servings
Inspired by trips to India and Thailand, lemongrass chicken with green beans contains six cloves of garlic, which scientists believe strengthens the immune system. Adapted from Spices of Life.
2 dried red chiles, seeds removed, or 1 1/2 teaspoons crushed red pepper
4 stalks lemongrass, ends trimmed, tough outer stalks removed, and cut into 1/2-inch pieces
6 cloves garlic
1 1/2 cups light coconut milk
2 1/2 Tablespoons Thai fish sauce
1 Tablespoon sugar
1 1/2 Teaspoons salt
1 1/2 pounds boneless, skinless chicken breast
1 1/2 pounds green beans, cut in half on the diagonal
3 Tablespoons olive oil
1 1/2 medium red onions, thinly sliced
1 1/2 medium red bell peppers, thinly sliced
2 Tablespoons rice wine
1 cup chopped fresh basil leaves
To make seasoning: With the machine running, drop the chiles, followed by lemongrass and then garlic, into a blender and process. Pulse several times, until the mixture forms a paste and becomes smooth; set aside.
To make coconut sauce: In a medium bowl, combine all ingredients; set aside.
To prepare chicken: Place chicken breasts on a cutting board. With the blade of a sharp knife parallel to the board, thinly slice breasts; set aside.
In a 3-quart casserole or a large skillet with a lid, bring 2 cups water to a boil. Add green beans and cook until crisp-tender, about 4 minutes; drain. Refresh under cold water; drain again.
Heat 1 1/2 Tablespoons olive oil in the same pan over high heat until very hot. Add chicken and stir-fry until cooked through, about 3 minutes. Transfer chicken to a plate; drain excess fat.
In the same pan over medium-low heat, warm remaining 1 1/2 Tablespoons oil. Add seasoning and cook, stirring, until fragrant, 1 1/2 to 2 minutes.
Increase heat to medium. Add onions and stir-fry 1 minute, then add bell peppers and rice wine; stir-fry 1 minute. Cover and cook until the vegetables are tender, 2 to 3 minutes. Increase heat to medium-high. Add beans and coconut sauce; bring to a boil. Add chicken, cover, and simmer until the beans are tender, about 5 minutes.
Stir in basil and taste for seasoning; add more salt if necessary. Scoop chicken and vegetables into a bowl and serve with steamed rice if desired.
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