I developed this recipe for a Thai-inspired variation of gremolata a couple of weeks ago, when I wanted something to add an herbal, colorful, and flavorful punch to a braised chicken peanut curry. Traditional gremolata is an Italian condiment consisting of minced parsley, garlic, and lemon zest; it’s typically used to add a bright and herbal note to rich, meaty dishes. I thought a similar concept would work well with Thai flavors, so I subbed lime zest for the lemon and minced cilantro for the parsley, kept the garlic, and added shallots and peanuts. The results were delicious and I think this Thai Gremolata will be a go-to around the indieculinary household for not only curries and such, but for grilled meats, too. —indieculinary
roasted, salted peanuts, minced
minced cilantro, packed
cloves garlic, minced
small cloves of shallot, minced
zest of two organic limes
In This Recipe
In a small saucepan, briefly dry-saute the minced shallot, garlic, and peanut, stirring frequently, until toasted and fragrant. (Do not leave unattended, or you risk developing burnt or bitter flavors.)
Remove from heat and cool.
Toss the peanut, shallot, and garlic mixture with the lime zest and minced cilantro to complete the gremolata.
Serve over anything that could use a Thai-inspired burst of flavor and attractive splash of green. (Recommendations: curries, grilled meats.)