Thai chicken with basil; beef salad – 29 May 2011

IN PROCESS

Great Thai dinner, mostly cooked by our guests M&N:

We started with a beef salad: marinated one skirt steak (1 stalk lemon grass sliced thin, stems [roots would be better, ways M] from one  bunch of cilantro, juice of one lime, about 1 Tbsp fish sauce, a couple of cloves of garlic, minced, and sugar – “not more than a Tbsp,” and grilled the steak on the Viking grill. The meat was cut and served over a salad of romaine, red onions, tiny tomatoes, cucumber, mint, and cilantro. The dressing was about 4 Tbsp lime juice, 4-6 Tbsp fish sauce, one hot chili, sliced (Fresno?), and a couple Tbsp of sugar.

Followed up with chicken and Thai basil. Chicken thighs, cut into bite sized pieces,

We had a Bear Boat with this, which was a perfect match, of course.

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This entry was posted in Asian, Meat as a flavoring, Poultry-centered. Bookmark the permalink.

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