Basil Lemongrass Curry Recipe By Tasty Food

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!

BASIL LEMONGRASS COCONUT CURRY

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. You will need to continuously scrap down the sides of the bowl. Add 1 Tbs of water if needed to help everything combine together.
• Dice the remaining shallots and set aside.
• Over Medium heat, melt the 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. Roughly 2 minutes. I do this because I like to give my curries some texture, but if you prefer it to be smoother you can omit the shallot.
• 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 and taste to see how much salt and red pepper flakes need to be added.
• While the curry simmers, prepare any and all of the proteins and vegetables you will be adding. I added shrimp, bell peppers, green onion, and sprouts.
• 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!

THAI LEMONGRASS AND BASIL CHICKEN

Steps:

• Boil the beans in water until crisp cooked. Drain and place in ice water to stop cooking. Drain again and set aside.
• Heat peanut oil in a heavy non-stick skillet or wok until very hot. Add the chicken, onion and garlic. Stir-fry for 4 minutes until chicken begins to cook through. Add the lemongrass, fish sauce, sugar substitute, coriander, and turmeric. Stir-fry for another 2 minutes. Add the beans, broth, and oyster sauce. Reduce the heat and simmer until the sauce thickens and chicken is cooked through. Season with pepper.
• To serve, mold the rice using a 1/2 cup (small gratin cups and place the chicken around the rice. Garnish with basil. Serve immediately.

COCONUT LEMONGRASS VEGETABLE ECSTASY SOUP

Steps:

• Heat coconut oil over medium heat-do not let it smoke-and add carrots, bell pepper, celery and onion. Saute until crisp-tender.
• Add all ingredients, down to and including tamarind paste: broth, broccoli, lemongrass, potatoes, shitakes, chick peas, ginger, fish sauce, curry paste, soy sauce, tamarind paste.
• Bring to a boil, stirring frequently.
• Reduce heat to simmer: add remaining ingredients and simmer until potatoes are soft. Do taste tests from time to time. If the flavor is lacking, add more tamarind, or soy sauce, or fish sauce, or more curry paste if you like it HOT! You are unlikely to need to salt this soup with all those delicious seasonings. If you don't like the veggie-to-broth ration, add more broth.
• Remove lemongrass and serve (but put it back in with any leftovers in the fridge; this soup gets better every day). Put some Sriracha on the table for the hot-sauce devotees.