We feel lucky to live in an urban area with grocery stores that stock ingredients for cuisines from around the world. A nice supply of these items helps keep our cooking fresh and exciting.
Condiments in all flavors and forms, including pastes and sauces, find their way into my cooking on a weekly basis. Small jars of red chile-laced, spicy, Thai-inspired curry paste form the basis of bowls of curried vegetables and stir-fries. They also pack a punch suitable for marinades and grill sauces.
Stir a spoonful or two of the paste into unsweetened coconut milk along with spices and refrigerated lemongrass puree for a marinade for boneless skinless chicken. A few hours in the refrigerator yields tender chicken that cooks quickly on a grill or broiler pan. Choose boneless skinless chicken thighs for maximum chicken flavor. The thighs can linger in the marinade for as long as overnight….