Let’s Eat: Roy’s

BONITA SPRINGS, Fla. – On Wednesday’s we fire up the WINK kitchen.

Chef Jason Grasty from Roy’s showed us how to make lemongrass chicken.

Ingredients:

Lemongrass Chicken

• 4 chicken breasts
• ½ cup lemongrass
• 6 each Thai basil Leaves
•  cup cilantro, chopped
• 1 cup green onions, sliced
• 1 tbsp. garlic
• 1 tbsp. ginger
• 1 oz. palm sugar
• 1 ¼ cup fish sauce
•  ½ cup ice water

Creamy Jasmine Rice

• 1 cup jasmine rice
• 1 cup water
• ¼ cup vegetable stock
• 1/8 tsp. ground coriander
• 3 tbsp. heavy cream
• ½ tsp. cilantro leaves (minced)
• 1 tsp. butter
• 1/8 tsp. lemon zest
• Kosher salt to taste

Instructions:

Lemongrass Chicken

1. Combine all ingredients, except chicken, in a food processor and blend until smooth to create marinade.

2. Rub chicken down with the marinade. Allow to marinate for a minimum of 12 hours overnight in your refrigerator.

3. Once marinated, remove chicken from the excess marinade.

4. Grill chicken until cooked through, set aside.

Creamy Jasmine Rice

1. Place the rice and water in a small pot and cook covered over medium heat on your stovetop for

20 minutes.

2. Turn off the heat and keep covered for an additional 5 minutes.

3. Remove the lid after 5 minutes and use a fork to fluff the cooked rice.

4. In a small sauté pan, add 2 oz. of vegetable stock, rice and toasted coriander.

5. Next add butter, lemon zest and cilantro.

6. Finish with a small dollop of heavy cream and kosher salt. Taste and serve.

Red Curry Coconut Sauce

1. Heat sesame oil in a medium-size sauce pan.

2. Add onion, ginger and garlic. Sauté until golden brown, then add lemongrass, kaffir lime leaves and red curry. Sauté all ingredients on a low heat to bring out the curry flavor.

3. Deglaze with fish sauce, add coconut milk and palm sugar.

4. Reduce to desired flavor and consistency.

5. Once flavors are well incorporated, place in a blender and blend on high until smooth.

Plating

1. Place creamy jasmine rice in the center of the plate with a spoon.

2. Lean one chicken breast on the rice.

3. Finish by spooning the red curry in front directly on the plate.

4. Garnish with scallions.