Author Notes
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
Ingredients
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1/2 cup
roasted, salted peanuts, minced
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1/2 cup
minced cilantro, packed
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2
cloves garlic, minced
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2
small cloves of shallot, minced
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zest of two organic limes
Directions
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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.)
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Remove from heat and cool.
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Toss the peanut, shallot, and garlic mixture with the lime zest and minced cilantro to complete the gremolata.
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Serve over anything that could use a Thai-inspired burst of flavor and attractive splash of green. (Recommendations: curries, grilled meats.)
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