4 chicken breasts
3 cloves garlic, crushed
2 tablespoons lemongrass, crushed
1 tablespoon ginger puree
1 shallot, crushed
1 tablespoon lime juice
2 tablespoons vegetable oil

1 tablespoon lime juice
2 tablespoons rice vinegar
1 tablespoon ginger puree
2 cloves garlic, minced
1/3 cup honey
1 teaspoon cornstarch dissolved in 3 tablespoons cold water

1. Combine garlic, lemon grass, ginger, shallot and lime juice and marinade chicken overnight.
2. Heat olive oil in a large skillet over medium heat and add the chicken. Fry until crisp, then flip and fry the other side.
3. Reduce heat and cover until chicken is cooked, about 10-15 minutes.
4. Meanwhile, combine lime juice, vinegar, ginger, garlic and honey in a small sauce pan over medium heat. Bring to a boil.
5. Reduce heat and stir in the cornstarch mixture, cooking until thickened.
6. Serve chicken with prepared sauce.

Makes 4 servings

1 tablespoon vegetable oil
1 teaspoon curry powder
1 medium onion, sliced
3 cups green cabbage, shredded
1 teaspoon lemon juice
2 tablespoons plain yogurt

1. Heat oil in a large skillet over medium heat and add the curry powder.
2. Cook the onions in the curry oil until tender.
3. Add the cabbage to the onions and cook, stirring occasionally, until wilted and soft.
4. Remove from heat and stir in lemon juice and yogurt until well coated. Serve immediately.

Makes 4 servings

In search of lesser-used vegetables and still in the mood for curry, I decided to make Curried Cabbage. I haven't had a whole lot of success making cabbage dishes outside of cabbage rolls and coleslaw. This dish was alright, except for the fact that it had cabbage in it. I happen to like curry a lot, especially the part where I end up smelling like it in my sweat (free ginger-coriander deodorant!) but the cabbage just didn't do it for me. The taste is too bitter and needs to be masked by something and even though the curry flavor is dominant, the cabbage still had its role in the flavorful.

Luckily my main dish was excellent. Unfortunately I only made enough for myself and Lemongrass Chicken with Sweet Lime Sauce is exactly the kind of dish that Shannon loves. So much so that I took a single bite and, being the darling boyfriend that I am, wrapped up my portion for her to eat for lunch tomorrow. It's a great sweet and sour kind of blend in the sauce and the marinade just makes it that much more flavorful. Not only that, but the marinade also blackened it quite nicely on the outside while keeping the meat tender and juicy on the inside. I actually liked it quite a bit from the single bite I ate, and this isn't typically a flavor combo I would go particularly gaga over.