The farm-to-table, slow-cooked cuisine at Aloy Modern Thai often incorporates antioxidant-rich, fresh-flavored lemongrass, a tangy herb widely used as a natural remedy for all sorts of health issues that plague us.
“Lemongrass is an ancient herb that Thai folks have incorporated into many recipes. This herb was famously used for the king and royal families to promote health, invigoration and cure illnesses.”—Kim Naka “Mama Kim,” Aloy Modern Thai owner & founder
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Photo by Joni Schrantz.
Panang Curry
Ingredients
- 4 oz. rice bran oil
- 12 oz. coconut milk
- 3 oz. filtered water
- ½ oz. fish sauce
- ½ oz. palm sugar
- basil leaves
The Paste
- ¼ stalk lemongrass
- 2 kaffir lime leaves
- 5 whole dried Thai red chilies
- 1 whole shallot
- ⅓ tsp. salt
- ½ clove garlic
- ½ tsp. whole coriander seeds
- 3 tsp. cumin
- 2 oz. dried shrimp
Directions
- Muddle the following ingredients into a paste: ¼ stalk lemongrass, sliced, 2 kaffir lime leaves, 5 whole dried Thai red chilies, 1 whole shallot, diced, ⅓ tsp. salt, ½ clove garlic, ½ tsp. whole coriander seeds, 3 tsp. cumin and 2 oz. dried shrimp.
- Next, sauté 2 oz. of the paste with 4 oz. rice bran oil.
- Add 12 oz. coconut milk to low heat and stir until well blended.
- Wait one minute after the coconut milk bubbles, then add 3 oz. filtered water, ½ oz. fish sauce, ½ oz. palm sugar and your preferred proteins and vegetables.
- Basil leaves to finish are a must.
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Photo by Joni Schrantz.
Tom Kha Soup
Ingredients
- 5 oz. boiling water
- ½ carrot (diced)
- 1 daikon (cubed)
- ½ tsp. salt
- 3 tsp. soy
- 10 oz. coconut milk
- ½ stalk lemongrass (crushed)
- 2 kaffir lime leaves
- 1 tsp. palm sugar
- 2 Tbsp. fresh lime juice
- preferred protein
- preferred vegetables
- 1 tsp. chili oil
Directions
- For the vegetarian soup base, combine 5 oz. boiling water, ½ carrot, diced, and 1 daikon, cubed.
- Add ⅓ tsp. salt, 3 tsp. soy, 10 oz. coconut milk, ½ stalk lemongrass, crushed until you see fibers inside, 2 kaffir lime leaves and 1 tsp. palm sugar, and bring back up to a boil.
- Finish with 2 Tbsp. fresh lime juice and add your preferred protein and vegetables. Top with 1 tsp. chili oil for a touch of spice and serve.
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Photo by Joni Schrantz.
BBQ Chicken
Ingredients
- 2 stalks lemongrass
- 3 kaffir lime leaves
- 2 Tbsp. coriander seeds
- 1 clove garlic
- 1½ Tbsp. fresh turmeric
- 8 oz. soy sauce
- 2 lbs chicken
Directions
- Blend 2 stalks lemongrass, 3 kaffir lime leaves, 2 Tbsp. coriander seeds, 1 clove garlic and 1½ Tbsp. fresh turmeric with 8 oz. soy sauce.
- Generously pour over 2 lbs chicken and cover for 12 hours in the fridge.
- Grill chicken until internal temperature hits 165 degrees, slice and serve with your favorite dipping sauces.
