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!
Nutrition Facts :
BASIL LEMONGRASS CURRY RECIPE BY TASTY
Here's what you need: lemongrass, fresh basil, shallots, ginger, garlic, brown sugar, turmeric, ground coriander, cumin, salt, pepper, red pepper flakes, reduced-fat coconut milk, coconut oil, cooked rice, shrimp, bell pepper, green onion, broccoli
Provided by Emily Sajkoski
Yield 4 servings
Number Of Ingredients 19
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!
Nutrition Facts : Calories 864 calories, Carbohydrate 76 grams, Fat 48 grams, Fiber 1 gram, Protein 33 grams, Sugar 3 grams
THAI GREEN CURRY WITH CHICKEN BY CHEF FERN RECIPE BY TASTY
Here's what you need: thai eggplants, chicken breast, vegetable oil, coconut milk, green curry paste, fish sauce, granulated sugar, bamboo shoot strip, kaffir lime leaves, red bell pepper, coconut milk, fresh thai sweet basil, white rice, cumin seed, coriander seed, salt, white peppercorn, lemongrass, garlic, thai green chilis, small shallots, fresh cilantro stem, kaffir lime peel, galangal, kaffir lime leaf, fresh thai sweet basil, shrimp paste, fresh thai sweet basil, vegetable oil
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 29
Steps:
- Cut the tops and bottoms off the eggplant and cut into quarters.
- Thinly slice the chicken breast crosswise. Set aside.
- Prepare the green curry paste. In a large skillet over medium heat, toast the cumin seeds and coriander seeds until golden and fragrant, about 2-3 minutes. Transfer to a pestle or bowl.
- Add the salt and pound with a mortar until the spices are broken up. Continue pounding as you add the white peppercorns, lemongrass, kaffir lime peel, galangal, garlic, Thai green chilis, cilantro stems, Thai basil, kaffir leaves, shallots, and shrimp paste, until a coarse paste forms.
- Heat a medium skillet over medium heat. Add vegetable oil, 2 tablespoons of green curry paste, and 3 tablespoons of basil oil (if using).
- Add a splash of the coconut milk, stirring until it forms a paste.
- Add the sliced chicken breast, the rest of the coconut milk, and the eggplant.
- Season with the fish sauce and sugar. Increase the heat to medium high and bring to a boil. Once boiling, cook for 2-3 minutes.
- Stir in the bamboo shoots, kaffir leaves, and red bell pepper, cooking for 3-4 minutes until bell peppers have slightly softened.
- Add the Thai basil. Remove the curry from the heat and serve with white rice.
- Enjoy!
Nutrition Facts : Calories 919 calories, Carbohydrate 77 grams, Fat 63 grams, Fiber 16 grams, Protein 25 grams, Sugar 27 grams
LEMONGRASS SEAFOOD CURRY
This dish is SO simple to make, and the flavors are really exotic! I buy a brand of curry paste at an Asian market near my home. The brand is called "Maesri" and it comes in small, 4 oz cans, which is about 4 tbsp. I recommend using anywhere from one QUARTER to one HALF that amount if you are not used to it spicy!!! The Maesri brand makes many different types of canned curry pastes. Some are marked simply "red", "green" and even "yellow". I've become quite fond of one of their red curry pastes called "prik khing"; prik meaning chile pepper and khing meaning garlic. This particular flavor has a bit more "heat" than the regular red curry paste
Provided by Kozmic Blues
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
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.
THAI LEMONGRASS AND BASIL CHICKEN
Make and share this Thai Lemongrass and Basil Chicken recipe from Food.com.
Provided by sexymommalucas
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
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.
VIETNAMESE LEMON GRASS CHICKEN CURRY
This recipe has been passed down from my grandmother in Vietnam and makes the best aromatic, slightly spicy chicken curry ever. Fresh lemongrass is the secret! Serve over white or sticky rice and you're in heaven.
Provided by MommyFromSeattle
Categories World Cuisine Recipes Asian Vietnamese
Time 40m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 812.9 calories, Carbohydrate 4.6 g, Cholesterol 255 mg, Fat 58.4 g, Fiber 0.8 g, Protein 63.8 g, SaturatedFat 15.8 g, Sodium 514.8 mg, Sugar 0.2 g
More about "basil lemongrass curry recipe by tasty food"
SPICY CURRY LEMON BASIL CHICKPEAS - ABBY LANGER …
From abbylangernutrition.com
LEMONGRASS AND COCONUT CURRY WITH SUMMER VEGETABLES …
From bonappetit.com
LEMONGRASS CURRY WITH SHRIMP RECIPE | BON APPéTIT
From bonappetit.com
CAMPBELL'S SKILLET SAUCES THAI GREEN CURRY WITH LEMONGRASS
From amazon.ca
Reviews 16
AUBERGINE & LEMONGRASS CURRY — GREEN KITCHEN STORIES
From greenkitchenstories.com
LEMONGRASS MENU RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
VEGETARIAN THAI GREEN CURRY RECIPE | AMBITIOUS KITCHEN
From ambitiouskitchen.com
LEMONGRASS SEAFOOD CURRY RECIPE - FOOD NEWS
From foodnewsnews.com
SPICY COCONUT CURRY CHICKPEAS WITH LEMONGRASS AND SWEET BASIL
From inspirededibles.ca
SLOW COOKER THAI BASIL CHICKEN CURRY - CLOSET COOKING
From closetcooking.com
VEGETARIAN THAI GREEN CURRY RECIPE - SRECIPE
From srecipe.org
SPICY COCONUT CURRY CHICKPEAS WITH LEMONGRASS AND SWEET BASIL
From pinterest.ca
BASIL LEMONGRASS CURRY RECIPE BY TASTY 16C
From mungfali.com
BEEF MASSAMAN CURRY WITH LEMONGRASS RICE - IN TRAVEL FOOD
From intravelfood.com
LEMONGRASS COCONUT CURRY RECIPE | REAL SIMPLE
From realsimple.com
BASIL LEMONGRASS COCONUT CURRY - FEAST LOCAL | RECIPE IN 2021
From pinterest.com
LEMONGRASS RICE - VEG LEMONGRASS FRIED RICE RECIPE ON CULT.FIT
From cult.fit
BASIL LEMONGRASS CURRY RECIPE BY TASTY - FOOD NEWS
From foodnewsnews.com
BURMESE LEMONGRASS CHICKEN CURRY - WANDERCOOKS
From wandercooks.com
PASTA WITH THAI BASIL LEMONGRASS AND CLAMS RECIPE BY WORLD.FOOD …
From ifood.tv
LEMONGRASS AND BASIL CHICKEN CURRY
From pinterest.co.uk
QUICK COOK: WEEKNIGHT LEMONGRASS-SCENTED BEEF CURRY
From mercurynews.com
LEMONGRASS BASIL CHICKEN RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
THAï BASIL, COCONUT AND LEMONGRASS CHICKEN
From appetitbyanais.com
LEMONGRASS, MINT AND BASIL INFUSED VEGETABLE CURRY
From surreyfarms.net
THAI BASIL LEMONGRASS SOUP : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
BASIL LEMONGRASS CURRY | THREENEWZ.COM
From threenewz.com
THAI LEMONGRASS TOFU RED CURRY - ABOUT TO SPROUT
From abouttosprout.com
TASTY BITE THAI ENTREE PENANG GINGER CURRY 10 OUNCE (PACK OF 6), …
From amazon.ca
LEMONGRASS CHICKEN CURRY RECIPE - THERESCIPES.INFO
From therecipes.info
10 BEST THAI BASIL AND LEMONGRASS CHICKEN RECIPES | YUMMLY
From yummly.com
BASIL LEMONGRASS COCONUT CURRY | FOODTALK
From foodtalkdaily.com
SPICY COCONUT CURRY CHICKPEAS WITH LEMONGRASS AND SWEET BASIL
From pinterest.ca
THAI BASIL & LEMONGRASS CURRY — OKCVEGGIE | VEGETARIAN RECIPES
From okcveggie.com
BASIL CURRY RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
LEMONGRASS CURRY RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BASIL LEMONGRASS SAUCE
From rmr.pca.org
LEMONGRASS AND BASIL CHICKEN CURRY
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love