Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

We welcome to our group with their first recipe!

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Hey friends. This is my new project: All of my main characters from the fantasy world of Thylis showcase their favorite food. And yes, I'll cook all of them and show the outcome. If you want more background about Thylis, their cultures and the characters, you'll find more on my patreon: https://www.patreon.com/rhazz
But all that is delicious you'll find here, once per month:

The traveling feline certainly isn't an experienced cook, but she likes the variety of her homeland. She prefers her food more with a hint of spiciness and a variety of tastes and haptic instead of the many very spicy recipes of her homeland.
Lemongrass is a tropical plant that grows in large tufts, it loves direct sun and lots of water. Therefore it's mainly cultivated in Mahenandra and the land of the scaled ones. Temperatures below freezing aren't tolerated. The plant's stems form bulbs about the thickness of a finger, which can be harvested and used in the kitchen. Cut or pressed, they impart their delicate lemon aroma to a variety of dishes. Since the bulbs only stay fresh for a few days, only the leaves are dried for export to the north. These leaves are often added to flavored teas in the Alliance and the Empire.

Takes some time to prepare
fairly simple

Ingredients:

For the chicken

3 chicken breasts
2 stalks lemongrass*
100 ml peanut oil
100 ml sesame oil
Chili powder
Ginger powder
Dried coriander
A few peanuts
Salt
Pepper

For the curry:

1 butternut squash
2 spring onions
1 can coconut milk
250 ml chicken broth
25 ml ponzu sauce
1 tablespoon sesame paste/tahini

Rice, if desired

Cut the lemongrass into rings and crush the peanuts. Mix with the peanut oil, sesame oil, chili, ginger, coriander, salt, and pepper to make a marinade. Marinate the chicken breast in it for at least 12 hours.

Halve the squash and remove the seeds. Remove the skin if desired, then cut the flesh into small cubes. Sauté the onions and pumpkin in a saucepan for about 5 minutes, then add the broth and continue cooking until the pumpkin pieces are soft but not falling apart. Then add the coconut milk, ponzu sauce, and sesame paste, stir everything together, and bring back to a boil briefly.

Remove the chicken breasts from the marinade, sear them, and then heat through over medium heat.

Serve with rice.

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* From Chris: Lemongrass - https://en.wikipedia.org/wiki/Cymbopogon

It is a Thai / Vietnamese ingredient (and also part of the citronella family) that I would recommend not only get as fresh as you can but also use a mortar and pestle to crush them and really get the flavors out.