Impossible^TM Lemongrass Skewers

Since 2000, the Thai population has doubled in the U.S., and they’ve opened a lot of wonderful Thai restaurants. In fact, there are more Thai restaurants per immigrant capita than Mexican restaurants. Thai food has firmly entrenched itself in the American diet. Now with this recipe, you can add Impossible™ Beef to your next Thai dinner at home.

The Thai government has encouraged its citizens to emigrate and helps them set up restaurants where they land, but Thai food’s popularity goes back further than the turn of this century. In the 1950s and 60s, a number of Americans who had lived and worked in Thailand returned home to Los Angeles and brought with them a love of Thai food. They began to cook and write cookbooks on the subject of Thai food. By the 1970s, Thai food was widely popular in the Southern California food scene and spreading.

Lemongrass skewers are a staple of Thai cooking in America, and these Impossible Lemongrass Skewers might just become a staple in your house. For this dish, we recommend a quick trip to the supermarket for two items: lemongrass and Sambal Chile Paste. Lemongrass is available in dried or paste form, and either is acceptable here. Sambal Chile Paste is a spicy paste originally from Indonesia. Don’t worry about buying it and using it once—this belongs in your fridge for the long-term. Can't find these ingredients near you? Don't worry—you can also find them online.

Combining these ingredients with Impossible Beef makes for a mouth-watering combination. And when it comes time to mix them, forego your utensils and remember that your clean, washed hands are often the most effective tools you have in your kitchen.

(Bonus: Our peanut sauce recipe here is to die for. And so easy to make!)