Lemongrass and Cilantro Sauce

Absolutely disgusting! The lemongrass was super fibrous and gave this a REALLY unpleasant texture. The cilantro was overpowering and the coconut milk was too liquidy (maybe it would be better if you used coconut cream, but that wouldn't solve the flavor issues). I agree with the previous poster that the Peruvian chicken green sauce is excellent and a great substitution for this stuff.

• Anonymous

• Los Altos, CA

• 1/1/2021

Try the tangy green sauce on the Peruvian style roast chicken on this website. Similar but much better. No need to run around for fresh lemongrass either.

• Gretabl@yahoo.com

• Colorado

• 6/16/2017

I made this for Christmas Eve to go with the shellfish platter. No one liked it. It was unappetizing and too strong in flavor to go with shellfish.

• karenfar

• Huntington Beach, CA

• 12/27/2013

YUK!

• karenfar

• Huntington Beach, CA

• 12/27/2013

They are growing jalapenos so big these days that "two large" ones might be more than is required except by those "love to eat liquid fire" types. After chopping one of the large jalapenos I'd bought I thought that looked like enough. It really, really was. I made this two days ahead, and it really helped the flavours sort themselves out. I imagine this would be a good sauce on any fish and probably chicken, too.

• Anonymous

• Toronto

• 1/1/2012

I used 1 can of low fat coconut milk, 1 cut cilantro leaves, 1 TBSP rooster chili sauce ( I didnt' hv jalapenos), and 2 garlic cloves. Also, per other reviewers suggestions, I used 1 TBSP fish sauce, 1/2 lemon's juice, and the zest from 1 lemon. After pureeing, I sauteed with a bag of frozen mixed seafood from Trader Joe's, and also added frozen chopped spinach and some mushrooms. It was EXCELLENT!

• aberey

• 1/12/2010

Excellent. Added the sauce to both mahi-mahi and tossed it with bok choi and baked the whole thing. Very nice. I did add fish sauce, good tip.

• aaghevli

• San Francisco, Ca

• 2/3/2009

We decided to make this for the platter of shellfish in spite of the reviews. Made according to directions except I "packed tightly" the cilntro in the measuring cup. We then added zest of 1 small lemon, juice of 1/2 of the small lemon (it was a juicy one), and then added 1-1/2 teaspoons of Thai fish sauce which gave the sauce a little more depth. We also made it one day ahead which allowed the cilantro, citrus & jalapeno to meld. Everyone loved it. This would be a great sauce with salmon or a firm white fish.

• foodlovernwaybaja

• 6/8/2008

try adding fish sauce... it's a southeast asian condiment, very salty sorta like anchovies... toss in a couple of tablespoons for depth of flavor plus saltiness. add that and the curry paste plus the full recipe

• larrry79

• manhattan

• 5/2/2007

Found this to be very bland. Also added lime juice and green curry paste, but still somehing missing for our taste buds. Used fresh ingredients so it was't that.

• Anonymous

• Fort Lauderdale,Fl

• 2/7/2007

using the fresh cilantro, lemongrass (HAS to be fresh stuff!) and jalapeno make this sauce great! we ate it w/grilled shrimp at a dinner party and d it was a BIG hit!!

• heybirdy

• LA

• 10/4/2006

I used the ingredients as listed and family really liked it. I took advice of previous reviewer and added a sqeeze of fresh lime juice.

• Anonymous

• Waterbury, CT, USA

• 8/20/2006

I made this recipe today and was somewhat underwhelmed. I didn't have fresh lemongrass or nor the jalapeno chilies, so I substituted jarred lemongrass and jalapeno sauce. Maybe the substitutions threw the recipe off balance, but it just lacked "oomph" to me. I used it as a dressing for a seared scallop salad; my husband remarked that it was too bland. A squeeze or two of fresh lime juice kicked up the flavor considerably. I would probably give this one more try with fresh lemongrass and jalapenos, just to see if it makes a difference.

• mrsmig

• NorthernVA

• 6/22/2006