Creamy coconut milk and a touch of sugar help round out this lemongrass- and lime-scented gravy.
Source: Food & Wine Magazine
1. Pour aromatics and pan drippings through a fine wire-mesh strainer into a medium bowl, pressing on solids. Discard solids. Skim off and discard fat from drippings (there should be about 1 cup drippings remaining, top up with chicken stock).
2. Transfer drippings to a blender; add coconut milk, butter, lemongrass, and brown sugar. Process until smooth, about 30 seconds.
3. Set aside 2 tablespoons coconut milk mixture. Pour remaining coconut milk mixture into a small saucepan. Stir together cornstarch and reserved 2 tablespoons coconut mixture. Bring coconut milk mixture in saucepan to a simmer over medium heat; stir in cornstarch mixture.
4. Simmer, stirring often, until slightly thickened, about 2 minutes. Serve with Dry-Brined Spatchcocked Turkey.
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Serving Size: 1 Serving (10g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 36 | ||
Calories from Fat: 32 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 6.1mg | 2 % | |
Sodium 1.3mg | 0 % | |
Potassium 16.7mg | 0 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.3g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 36
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