BUY KAFFIR LIME LEAVES RECIPES

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RUN OUT OF CURRY LEAVES? HERE ARE THE BEST SUBSTITUTES ...



Run Out of Curry Leaves? Here are the Best Substitutes ... image

There is truly nothing worse than when you run out of a key ingredient that you need for a recipe. Curry leaves, whilst very common in many countries around the world, can be a little more difficult to come by in Western countries such as the United States and countries in Europe. Finding a curry leaves

Provided by Cassie Marshall

TOM KHA GAI RECIPE | ALLRECIPES



Tom Kha Gai Recipe | Allrecipes image

An easy and healthy Thai chicken soup. Serve over rice. Add more fish sauce or chile paste to taste.

Provided by Darcy Loo

Categories     Chicken Soup

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 14

3 cups chicken broth
1 (14 ounce) can coconut milk
¼ cup sweet red chile sauce
3 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons brown sugar
1 (1 1/2 inch) piece fresh ginger, sliced
10 kaffir lime leaves, torn and bruised
1 ½ pounds skinless, boneless chicken breast halves - cut into strips
1 (15 ounce) can straw mushrooms
1 cup coarsely chopped onion
1 zucchini, sliced
1 lemongrass stalk, chopped
1 bunch fresh basil, chopped

Steps:

  • Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and kaffir lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes.
  • Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.

Nutrition Facts : Calories 330.1 calories, CarbohydrateContent 20.8 g, CholesterolContent 61 mg, FatContent 17 g, FiberContent 4 g, ProteinContent 26.7 g, SaturatedFatContent 13.1 g, SodiumContent 1317.8 mg, SugarContent 11.6 g

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The first time I ever had Thai green curry I was sixteen years old and it blew my mind! This green curry paste is so quick to make, yet the flavours are really complex, refreshing and delicious. With Christmas leftovers, it’s a dream. Boom.
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    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Wash the squash, carefully cut it in half lengthways and remove the seeds, then cut into wedges. In a roasting tray, toss with 1 tablespoon of groundnut oil and a pinch of sea salt and black pepper, then roast for around 1 hour, or until tender and golden.
    3. For the paste, toast the cumin seeds in a dry frying pan for 2 minutes, then tip into a food processor.
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    5. Bash the lemongrass, remove and discard the outer layer, then snap into the processor, squeeze in the lime juice and blitz into a paste, scraping down the sides halfway.
    6. Put 1 tablespoon of groundnut oil into a large casserole pan on a medium heat with the curry paste and fry for 5 minutes to get the flavours going, stirring regularly.
    7. Tip in the coconut milk and half a tin’s worth of water, then simmer and thicken on a low heat for 5 minutes.
    8. Stir in the roasted squash, roughly chop and add the leftover greens and leave to tick away on the lowest heat, then taste and season to perfection.
    9. Meanwhile, cube the tofu and fry in a pan on a medium- high heat with 1 tablespoon of groundnut oil for 2 minutes, or until golden.
    10. Crush the peanuts in a pestle and mortar and toast in the tofu pan until lightly golden.
    11. Serve the curry topped with the golden tofu and peanuts, drizzled with a little sesame oil. Slice the chilli and sprinkle over with the reserved coriander leaves. Serve with lime wedges, for squeezing over. Great with sticky rice.
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