Lotus root

[Peasie]

So Sue, the other day I bought a packet of boiled lotus root. I was curious. I hastily found several Indian and Chinese recipes with lotus root. I made my own version soy sauce, green onions, garlic, and some black bean sauce. It was OK. The lotus root was nice and crunchy and had a tart taste. But I think I should have used 1/4 of the package instead of the whole thing.

Recipes?

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[Suesumba]

I don't have any recipes, exxcept for the tea. You'll have to experiment. Sometimes, we get a little heavy handed when trying new things.

[Peasie]

Red Curry Chicken with Lotus Root

I don't have any recipes, exxcept for the tea. You'll have to experiment. Sometimes, we get a little heavy handed when trying new things.

What you need:


1 can (13.5 fl.oz.) coconut milk
2 cups water
2 cup chopped boneless chicken breast or tight as you prefer
1 cup poached lotus roots
1/4 cup chopped red bell pepper
2 tbsp Thai red chili curry paste

3-4 tbsp fish sauce (or salt but do not use soy sauce)
2 tbsp sugar
1 cup Thai basil leaves
3-4 Kaffir lime leaves – thinly sliced crosswise


How to:


- add about 1/4 of coconut milk into a heavy bottom pan or a sauté pan over medium high heat until it gets to bubble a little
- add red curry paste and stir until its incorporate well with the coconut milk
- add chicken and stir, then add 1 cup of water and let’s its simmer to cook the chicken for about 3-5 minutes
- add the rest of coconut milk, 1 cup of water, lotus roots, red bell pepper, and kaffir lime leaves, stir

- season with fish sauce and sugar and adjust for your desire taste, you can give it a pinch of salt if you like, but not necessary since the fish sauce is already salty
- let it continue to simmering for another 7-10 minutes
- turn off the heat and add Thai basil leaves. Serve while it’s still hot with steamed Jasmine rice!

Source
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