Kaffir Lime Sauce Food

STIR-FRIED KAFFIR LIME CHICKEN

Stir-Fried Kaffir Lime Chicken image

Make and share this Stir-Fried Kaffir Lime Chicken recipe from Food.com.

Provided by ratherbeswimmin

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon fish sauce
1 teaspoon palm sugar or 1 teaspoon light brown sugar
2 tablespoons light soy sauce
1 lime, juice of
4 tablespoons sunflower oil
1 1/4 lbs boneless skinless chicken breasts, cut into strips
1 large eggplant, cut into small bite-sized pieces
4 garlic cloves, chopped
1 mildly hot long red chile, seeded and thinly sliced into rounds
4 kaffir lime leaves, shredded
salt
purple basil leaves

Steps:

In a small bowl, mix the fish sauce, sugar, soy sauce, and lime juice; set aside.
Heat a wok until hot; add half of the oil, then add the chicken; stir-fry until golden and cooked through, 3-4 minutes; remove from the wok using a slotted spoon; drain on paper towels and set aside.
Heat the remaining oil in the wok; toss in the eggplant; stir-fry until golden and tender,5-6 minutes; remove from wok, drain on paper towels and set aside.
Add garlic, chili, and lime leaves to the wok; stir-fry 30 seconds, then return the chicken and eggplant to the wok, followed by the fish sauce mixture.
Cook over medium heat, stirring until the sauce has reduced and thickened.
Season to taste with salt and serve topped with basil leaves.

GRILLED LAMB LOIN WITH KAFFIR LIME PEANUT SAUCE AND GADO GADO SALAD

Grilled Lamb Loin with Kaffir Lime Peanut Sauce and Gado Gado Salad image

Provided by Ming Tsai

Categories main-dish

Time 9h

Yield 4 servings

Number Of Ingredients 27

Ingredients

4 lamb racks, loin taken off the bone, silver skin removed
1 cup canola oil
8 cloves garlic
4 slices ginger
4 Thai bird chiles
6 shallots
1/4 cup fresh lime juice
Salt and black pepper to taste
1 1/2 cups roasted peanuts
1/4 cup fried shallots
2 cloves garlic
5 Thai bird chiles
1 tablespoon minced galangal
1 tablespoon sugar
1 teaspoon kosher salt
2 limes, juiced
4 kaffir lime leaves
1/4 cup sweet soy sauce
2 cups water
1 cup blanched haricots verts
1 cup bean sprouts
1/2 cup shredded carrots
1/2 cup red bell pepper, julienned
1/2 cup Thai basil leaves
1/4 cup sliced scallions
1/3 cup kaffir lime-peanut sauce
Salt and black pepper to taste

Steps:

In a food processor, puree canola oil, garlic, ginger, chiles, shallots and lime juice and marinate lamb for at least 6 hours refrigerated, preferably overnight. Grill until done, medium rare, 140 degrees internal temperature.
KAFFIR LIME-PEANUT SAUCE: In a food processor, combine all. Add water. Check for seasoning. Cook slowly, about 30 minutes, until sauce consistency is achieved.
GADO-GADO SALAD: In a large bowl toss with sauce. Check for seasoning. Garnish with Thai basil leaves.

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