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Lemongrass Stalks
Ingredients
-
6
- 8
lemongrass stalks
-
1/2
cup canned coconut milk
-
1
- 2
teaspoons green curry paste
-
1
tablespoon chopped lemon grass
-
1
pound fish, cut in 1-1/2-inch cubes
Directions
Strip the tough outer layers from lemon grass stalks until they're pencil thin; set aside. In a bowl combine coconut milk, green curry paste, and chopped lemon grass. Add fish. Marinate for 30 minutes. Meanwhile, use a sharp knife to cut a point at one end of each of the lemon grass stalks. Skewer the cubes of fish onto stalks. Grill over medium heat for 2 to 3 minutes on each side or until fish flakes easily with a fork.
From the Test Kitchen
- Tip Test Kitchen Tip:Help thread the fish or chicken onto the lemon grass skewers by making a slit with the point of a paring knife through the center of each chunk.
Nutrition Facts
(Lemongrass Stalks)
- Servings Per Recipe 6,
- Calories 64,
- Protein (gm) 11,
- Fat, total (gm) 2,
- Cholesterol (mg) 15,
- Saturated fat (gm) 1,
- Vitamin A (IU) 49,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 61,
- Potassium (mg) 227,
- Calcium (DV %) 20,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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