On 8/17/2017 3:08 AM, dsi1 wrote:
> On Wednesday, August 16, 2017 at 10:33:07 AM UTC-10, Casa de Masa wrote:
>> On 8/16/2017 2:08 PM, dsi1 wrote:
>>> On Saturday, August 12, 2017 at 12:57:58 PM UTC-10, Julie Bove wrote:
>>>> "jmcquown" > wrote in message
>>>> news >>>>> A buttered biscuit, 3 strips of bacon and a scrambled egg. I really don't
>>>>> have a huge appetite. I make a combo breakfast biscuit from time to time.
>>>>>
>>>>>
>>>>> For dinner I've got a couple of small 1 inch thick swordfish steaks.
>>>>> Hopefully I can grill them but it looks like it might rain again. Tis the
>>>>> season here in SC.
>>>>>
>>>>> Jill
>>>>
>>>> Not sure who will be here for dinner. Maybe no one but me. If so, I'll wing
>>>> it. Was going to do a vegetable stir fry, rice, chicken teriyaki and orange
>>>> chicken but will push those off till tomorrow. Will be a cool day tomorrow
>>>> so better for cooking. If husband comes home, I can do some eggs, Spam and
>>>> toast. Whee!
>>>
>>> I made some lemongrass chicken the other day. According to my wife, it was crazy tasty.
>>>
>>> Cut up some deboned chicken and place in a bowl. Add some Mae Ploy yellow curry paste, sugar, shoyu, cornstarch, salt & pepper, and a little fish sauce - if you like. Mix - it should be like thick batter. Let sit for a while or overnight. Fry in a good quantity of oil at high heat till dark brown and caramelized. Add some chopped garlic a minute or so before you take the chicken off the heat. You could also add some sliced shallots at the same time to crisp up too. It's a very fast way to prepare chicken. Add some red curry paste if you want to flip your husband's wig.
>>>
>>
>> Oh heck yes, but...you forgot to mention...the ...lemongrass!
>
> The Mae Ploy Yellow paste is mostly lemongrass.

Ok, I did not know that.

It must be like:

http://www.gourmetgarden.com/en/prod...ass-stir-paste

Which the stores here stock mostly - god stuff too.


> These days, I wouldn't bother trying to use fresh lemongrass.

We do, but it takes a lot pf prep to break it down to a paste texture at
home.

> The Mae Ploy stuff is just wonderful! You can even use it to make curry, I suppose.

That would be a fine meld of tastes, just have ot be careful how much
curry as it can overpower.

Your stir fry appeals to as sort of a Vietnamese version of sesame chicken.

I would likely use green curry paste though:


https://www.walmart.com/ip/Thai-Kitc...z-Jar/10801531

Super tasty stuff, very versatile too.