Still trying to use up the rest of the Southeast Asian produce I bought at Whole Foods last week, I came across this simplified recipe for Lemongrass Chicken from Food and Wine. Although I prefer to cook authentic, unabridged meals when I choose ethnic recipes, after work, I do not have the time nor the physical and mental energy to cook anything more intricate than chopping some veggies and meat and throwing everything into a pan for a few minutes.
This recipe was slightly more difficult than my usual weekday dinners as I had to marinade the chicken (albeit for only 5 minutes) and make a caramel sauce before I was able to throw all the ingredients into a pan. In the end, it was a well-flavored dish, but the result was chicken thighs in a curry sauce, not lemongrass chicken. The curry powder in the sauce obscured the lemongrass and the caramel sauce, making even this simplified recipe seem unnecessarily complicated. By simply throwing garlic, shallots, oil, curry powder, water and chicken into a pan, I could have made an equally delicious dinner.