• About
  • Recipe Archives

Baked Northwest

~ Northwest Born, Bred, Baked.

Baked Northwest

Tag Archives: lemongrass

Fresh Herb and Tofu Curry

29 Thursday May 2014

Posted by BakedNorthwest in Seattle, Soups, Vegetarian

≈ Leave a comment

Tags

baby corn, bamboo shoots, basil, broccoli, carrots, cilantro, coconut milk, curry, fish sauce, garlic, green beans, lemongrass, mint, mushrooms, peppers, shallots, sriracha, tofu, yellow curry

Herb and Tofu CurryOne of my later-in-life food discoveries was yellow curry. I had never really had it, or thought to order it, until my first job out of college. We ordered a lot of takeout…one of the places down the street was the diviest looking joint ever. Like, I would never go in there on a whim. BUT we had a “house account” there where we didn’t even have to use a credit card, they would just send us a bill in the mail…weird, right?Herb and Tofu Curry

Continue reading →

Lemongrass Ginger Chicken in Lettuce Cups

18 Sunday May 2014

Posted by BakedNorthwest in Chicken, Healthy, Main Dish, Salad

≈ 2 Comments

Tags

ground chicken, lemongrass, lettuce cups, lettuce wraps

Lettuce CupsEveryone loves the lettuce wraps from a certain chain restaurant…Many have tried to recreate them, but I think there is no need after finding this recipe. It’s fast, easy, and better than any restaurant wrap! Maybe I am biased because we used beautiful lettuce from our garden. Regardless, what a healthy and fun at-home meal!Lemongrass ChickenLettuce Wraps

Recipe
Lemongrass Ginger Chicken in Lettuce Cups
adapted from Sunset
serves 4 (12-16 lettuce cups)

  • 1 pound ground chicken
  • 1 tablespoon plus 1 tsp. Thai or Vietnamese fish sauce
  • 1/2 teaspoon sugar
  • 3 tablespoons minced ginger, divided
  • 1/4 cup hoisin sauce
  • 1 tablespoon lime juice
  • 2 teaspoons peanut butter, chunky or smooth
  • 3 tablespoons grapeseed or vegetable oil
  • 2 garlic cloves, chopped
  • 1 medium carrot, diced
  • 2 green onions, chopped
  • 2 tablespoons minced lemongrass
  • 1 or 2 jalapeño chiles, chopped
  • 3/4 cup finely diced cucumber
  • 1/2 cup salted roasted peanuts, chopped
  • Salt
  • 12 lettuce-leaf “cups,” using iceberg or butter lettuce, or a mix

Directions

  1. Mix chicken with 1 tbsp. fish sauce, the sugar, and 2 tbsp. ginger in a small bowl; set aside. In another small bowl, stir hoisin sauce with lime juice, peanut butter, and remaining 1 tsp. fish sauce until smooth; set sauce aside.
  2. Heat a large frying pan over medium-high heat. Swirl in oil. Add garlic and remaining 1 tbsp. ginger and cook until fragrant. Add chicken and cook, stirring and breaking up chunks, until no longer pink, 1 1/2 to 2 minutes. Add carrot, lemongrass, and chiles and cook until chicken is cooked through, about 1 minute more. Add cucumber, green onions, and peanuts and stir to combine. Add salt to taste. I added a bit of the hoisin sauce mixture to the chicken to spice it up. Transfer to a serving bowl.
  3. To eat, spread some hoisin sauce on a lettuce cup. Top with chicken mixture, fold up, and eat with your hands.

Lettuce Wraps

Enter your email address to follow this blog and receive notifications of new posts by email.

Follow Baked Northwest on WordPress.com

Baked Northwest on Instagram

No Instagram images were found.

Recent Posts

  • PB&J Linzer Cookies
  • Happy Birthday, Baby
  • Chess Squares
  • Chilled Zoodle Salad with Herby Buttermilk Ranch
  • Slow Cooker Apple Butter

Get Social

  • View bakednorthwest’s profile on Twitter
  • View bakednorthwest’s profile on Instagram
  • View bakednorthwest’s profile on Pinterest

Blog at WordPress.com.

Cancel
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy