Basic Lemon Grass Curry Sauce Food

LEMONGRASS COCONUT CURRY

Steps:

• Heat canola oil in a medium saucepan over medium-low. Add lemongrass, and cook, whisking often, until fragrant, about 2 minutes. Whisk in coconut milk, chicken broth, curry paste, and lime juice. Bring to a boil over medium-high, and cover. Reduce heat to medium-low, and simmer 10 minutes.
• Divide noodles evenly among 4 bowls. Ladle curry broth over noodles, and top with chili slices, basil, and red onion.

VIETNAMESE LEMON GRASS CHICKEN CURRY

Steps:

• Heat the vegetable oil in a skillet over medium heat. Stir in the lemon grass, cooking until fragrant, 3 to 5 minutes. Place the chicken into the skillet. Cook and stir the chicken until no longer pink in the center and the skin is browned, about 10 minutes. Stir in the water, fish sauce, and curry powder. Increase heat to high and bring to a boil. Reduce heat and simmer for 10 to 15 minutes.
• Mix cornstarch and 2 tablespoons of the curry sauce in a small bowl, until smooth. Stir cornstarch mixture into the skillet and simmer until sauce has thickened, about 5 minutes. Garnish with cilantro before serving.

BASIL LEMONGRASS CURRY RECIPE BY TASTY

Steps:

• Add chopped lemongrass, basil, 1 shallot, garlic, ginger, ground coriander, cumin, turmeric, salt, pepper, red pepper flakes, and brown sugar to a food processor. Blend until a paste forms. (If difficult to combine, add 1 tbsp water to the mix and blend again).
• Dice the remaining shallots and set aside.
• Over medium heat, melt coconut oil in a large pan (big enough to hold 2 cans of coconut milk). Once the oil is hot and melted, add the basil lemongrass curry paste in. Let the curry paste bloom for 1 minute. Then add in the remaining chopped shallots and sauté until softened (2 minutes, approximately).
• Pour in both cans of coconut milk and stir until combined. Cover and let curry reduce over medium heat for 20 minutes. Stir every so often. Season with salt and pepper.
• While the curry simmers, prepare the meat and vegetables you will be using as desired.
• Once the coconut curry has reduced and become thicker, begin assembling your dish. Pour the curry over a bed of rice, and top with any proteins and vegetables.
• Serve and enjoy!

BASIC LEMON GRASS CURRY SAUCE

Steps:

• Puree together the lemon grass, garlic, galangal, turmeric, Jalape and shallots.
• Bring the coconut milk to a boil and add the pureed ingredients, lime leaves, and salt and boil gently, stirring constantly, for about 5 minutes. Reduce the heat to low and simmer, stirring often, for about 30 minutes, or until lime leaves are tender and the sauce is creamy. Remove the leaves before serving.
• To prepare one portion, pour 1/2 cup of this curry sauce into a shallow vessel or a wok. Add 1/2 cup of meat or vegetables, bring to a medium boil and cook to desired degree.

BASIC LEMON GRASS CURRY SAUCE

Steps:

• Recipe By: Richard Sterling Puree together the lemon grass, garlic, galangal, turmeric, Jalape?os and shallots. Bring the coconut milk to a boil and add the pureed ingredients, lime leaves, and salt and boil gently, stirring constantly, for about 5 minutes. Reduce the heat to low and simmer, stirring often, for about 30 minutes, or until lime leaves are tender and the sauce is creamy. Remove the leaves before serving. To prepare one portion, pour 1/2 cup of this curry sauce into a shallow vessel or a wok. Add 1/2 cup of meat or vegetables, bring to a medium boil and cook to desired degree. NOTES : Yield: 1 quart. Heat Scale: Mild [email protected] CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

LEMONGRASS SEAFOOD CURRY

Steps:

• Heat peanut oil in a large sauté pan over medium heat.
• Add garlic and lemongrass pieces until fragrant and golden.
• Add red bell pepper strips and sauté for about 30 seconds - 1 minute, just until slightly tender.
• Add the can of bamboo shoots and 1-4 tbsp curry paste, (depending on how hot you like it), as well as the fish sauce.
• Mix around in pan to coat everything evenly with paste.
• Shake can of coconut milk well, open, and slowly add it to the pan.
• Bring liquid to a simmer for about 4-5 minutes, to let the lemongrass release its flavor.
• Next, add 1-½ lbs of the seafood of your choice.
• Cover and simmer for about 5 minutes or until seafood is cooked through.
• If you can, try and remove the lemongrass pieces before serving, they are a bit woody.
• Before serving, toss with shredded basil and chopped cilantro.
• Serve in bowls over basmati rice.

LEMONGRASS SAUCE

Steps:

• Combine the vinegar, sugar, water, fish sauce and lime juice in a small, nonreactive saucepan. Bring just to a boil; then, add the lemongrass and the lime leaf and simmer for 30 seconds.
• Remove from heat, and place the saucepan in a bowl of ice and water to chill it until it is room temperature, about 10 minutes.
• Stir in the cilantro, scallions and chilies to taste.