CORIANDER PASTE RECIPES
MARY BERRY'S MISO PRAWNS WITH CORIANDER RECIPE - BBC FOOD
Japanese miso gives these prawns a wonderful flavour. A fresh-tasting dish, smothered in coriander, this recipe will heighten your senses.
Provided by Mary Berry
Prep Time 1 hours
Cook Time 10 minutes
Yield Serves 4
Number Of Ingredients 14
Steps:
- Put all the marinade ingredients into a medium bowl, season with black pepper and whisk together. Add the prawns and king prawns, and stir to coat well. Transfer to the fridge and leave to marinate for 1 hour, or longer if you have time.
- Heat the sunflower oil in a large frying pan or wok over a high heat. Add all the prawns and their marinade and fry for 3–4 minutes, until cooked through, pink and slightly sticky.
- Remove the lemongrass, add the lemon juice, coriander and pak choi, and fry for 1 minute. Give the pan one last toss.
- Divide the prawns and pak choi between four plates, making sure that one unpeeled prawn is on each plate.
THAI GREEN CURRY PASTE RECIPE - BBC FOOD
Homemade Thai curry paste has tons more flavour that shop-bought versions. Make double the recipe and freeze half for later.
Provided by Jo Pratt
Prep Time 30 minutes
Cook Time 0 minutes0S
Yield Serves 8
Number Of Ingredients 14
Steps:
- Place all of the ingredients in a food processor and blitz to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people.
More about "coriander paste recipes"
BEEF MASSAMAN CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
Inspired by her teenage travels to Thailand, Jodie’s rich, hearty aromatic beef curry is what weekends were made for. The curry paste is a proper arm workout and makes far more than you need, so simply freeze whatever you don’t use for another day. Job done!
From jamieoliver.com
Total Time 2 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 809 calories per serving
From jamieoliver.com
Total Time 2 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 809 calories per serving
- To make the paste, toast the chillies in a wok on a medium heat for 3 to 4 minutes. Pound in a pestle and mortar with 2 teaspoons of sea salt until fine.
- Toast the coriander seeds, cloves, fennel seeds and white peppercorns in the wok for 3 minutes on a low heat. Tip into your pestle and mortar with the chillies, add 1 tablespoon of coconut cream and pound to a paste – put some welly into it!
- Peel the lime zest, then finely chop the rind and pound with the chillies.
- Peel and finely slice the galangal, trim the lemongrass, discarding the tough outer layer, and finely chop. Peel the garlic, wash and chop the coriander roots or stalks, and peel and finely slice the shallots (setting aside a large handful of sliced shallots for later). Char your chopped ingredients in a hot wok over a high heat for 2 to 3 minutes.
- Add your charred ingredients to the paste mixture and continue to pound until smooth, adding 1-2 tablespoons more of coconut cream if needed. Alternatively, scrape the paste and charred ingredients into a liquidiser with a little extra coconut cream and pulse until smooth.
- Add the shrimp paste to the wok, fry it off for 1 minute, then bash or whiz with your curry paste until combined. (You now have enough paste for another 5 or 6 curries).
- To make the curry, toast the peanuts in a dry wok for 3 to 4 minutes or until golden, then set aside.
- Roughly chop the meat into 4cm chunks.
- Put your wok back on a medium heat and add 75ml coconut cream and 2 heaped tablespoons of the curry paste. Give it a good stir and let it bubble away for a couple of minutes.
- Tip in the beef, peanuts and coconut milk, and bring to the boil.
- Reduce the heat to low, cover, and leave to tick away for 45 minutes, stirring occasionally.
- Peel and roughly chop the onion, then peel the potatoes and chop into 3cm chunks. Add to the wok, along with the fish sauce and palm sugar, then give everything a good stir. Cover and continue cooking for 25 minutes, or until the sauce has thickened and the potato is soft, adding a splash of boiling water to loosen, if necessary. Have a taste and season with a little more fish sauce, if needed.
- For the salad, trim the beans and steam with the bok choi for 3 minutes or until just cooked – you want the beans to be soft enough to bend, but with a little bite. Run under cold water and then cut into three and tie into knots. Shave the carrots into long ribbons with a speed peeler, then score the length of the cucumber with a fork and slice into rounds. Arrange on a platter with the beansprouts and fresh herbs.
- For the dressing, peel and finely chop the garlic and galangal, deseed and finely chop the chilli. Finely zest 1 lime, then roll and squeeze the juice of both into a small bowl. Add the garlic, galangal, chilli, fish sauce, vinegar and sugar, and whisk to combine. Pour over the salad just before serving.
- Cook the rice according to the packet instructions.
- Heat 4 tablespoons of vegetable oil in a pan over medium-high heat and fry the reserved shallots until golden and crispy. Tip onto a plate lined with kitchen paper and leave to drain.
- Scatter the crispy shallots over the rice and serve with the curry and salad.
See details
SUPERHEALTHY SALMON BURGERS RECIPE - BBC GOOD FOOD
If you're after something a bit lighter than potato-packed fishcakes, try these simple salmon burgers with ginger, soy sauce and coriander
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course
Cuisine Thai
Calories 292 calories per serving
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course
Cuisine Thai
Calories 292 calories per serving
- Meanwhile, use a swivel peeler to peel strips of carrot and cucumber into a bowl. Toss with the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves. Divide the salad between 4 plates. Serve with the burgers and rice.
See details
CASHEW CURRY RECIPE - BBC GOOD FOOD
This easy low-carb lunch is packed with iron rich veggies, crunchy cashews and chicken. Serve with your favourite steamed greens and a scattering of coriander
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Lunch
Calories 508 calories per serving
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Lunch
Calories 508 calories per serving
- Scatter with the coriander leaves and serve with the greens.
See details
THAI GREEN CURRY PASTE RECIPE - BBC FOOD
Homemade Thai curry paste has tons more flavour that shop-bought versions. Make double the recipe and freeze half for later.
From bbc.co.uk
Reviews 4.6
Cuisine Thai and South-East Asian
From bbc.co.uk
Reviews 4.6
Cuisine Thai and South-East Asian
- Place all of the ingredients in a food processor and blitz to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people.
See details
BEEF MASSAMAN CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
Inspired by her teenage travels to Thailand, Jodie’s rich, hearty aromatic beef curry is what weekends were made for. The curry paste is a proper arm workout and makes far more than you need, so simply freeze whatever you don’t use for another day. Job done!
From jamieoliver.com
Total Time 2 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 809 calories per serving
From jamieoliver.com
Total Time 2 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 809 calories per serving
- To make the paste, toast the chillies in a wok on a medium heat for 3 to 4 minutes. Pound in a pestle and mortar with 2 teaspoons of sea salt until fine.
- Toast the coriander seeds, cloves, fennel seeds and white peppercorns in the wok for 3 minutes on a low heat. Tip into your pestle and mortar with the chillies, add 1 tablespoon of coconut cream and pound to a paste – put some welly into it!
- Peel the lime zest, then finely chop the rind and pound with the chillies.
- Peel and finely slice the galangal, trim the lemongrass, discarding the tough outer layer, and finely chop. Peel the garlic, wash and chop the coriander roots or stalks, and peel and finely slice the shallots (setting aside a large handful of sliced shallots for later). Char your chopped ingredients in a hot wok over a high heat for 2 to 3 minutes.
- Add your charred ingredients to the paste mixture and continue to pound until smooth, adding 1-2 tablespoons more of coconut cream if needed. Alternatively, scrape the paste and charred ingredients into a liquidiser with a little extra coconut cream and pulse until smooth.
- Add the shrimp paste to the wok, fry it off for 1 minute, then bash or whiz with your curry paste until combined. (You now have enough paste for another 5 or 6 curries).
- To make the curry, toast the peanuts in a dry wok for 3 to 4 minutes or until golden, then set aside.
- Roughly chop the meat into 4cm chunks.
- Put your wok back on a medium heat and add 75ml coconut cream and 2 heaped tablespoons of the curry paste. Give it a good stir and let it bubble away for a couple of minutes.
- Tip in the beef, peanuts and coconut milk, and bring to the boil.
- Reduce the heat to low, cover, and leave to tick away for 45 minutes, stirring occasionally.
- Peel and roughly chop the onion, then peel the potatoes and chop into 3cm chunks. Add to the wok, along with the fish sauce and palm sugar, then give everything a good stir. Cover and continue cooking for 25 minutes, or until the sauce has thickened and the potato is soft, adding a splash of boiling water to loosen, if necessary. Have a taste and season with a little more fish sauce, if needed.
- For the salad, trim the beans and steam with the bok choi for 3 minutes or until just cooked – you want the beans to be soft enough to bend, but with a little bite. Run under cold water and then cut into three and tie into knots. Shave the carrots into long ribbons with a speed peeler, then score the length of the cucumber with a fork and slice into rounds. Arrange on a platter with the beansprouts and fresh herbs.
- For the dressing, peel and finely chop the garlic and galangal, deseed and finely chop the chilli. Finely zest 1 lime, then roll and squeeze the juice of both into a small bowl. Add the garlic, galangal, chilli, fish sauce, vinegar and sugar, and whisk to combine. Pour over the salad just before serving.
- Cook the rice according to the packet instructions.
- Heat 4 tablespoons of vegetable oil in a pan over medium-high heat and fry the reserved shallots until golden and crispy. Tip onto a plate lined with kitchen paper and leave to drain.
- Scatter the crispy shallots over the rice and serve with the curry and salad.
See details
SUPERHEALTHY SALMON BURGERS RECIPE - BBC GOOD FOOD
If you're after something a bit lighter than potato-packed fishcakes, try these simple salmon burgers with ginger, soy sauce and coriander
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course
Cuisine Thai
Calories 292 calories per serving
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course
Cuisine Thai
Calories 292 calories per serving
- Meanwhile, use a swivel peeler to peel strips of carrot and cucumber into a bowl. Toss with the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves. Divide the salad between 4 plates. Serve with the burgers and rice.
See details
CASHEW CURRY RECIPE - BBC GOOD FOOD
This easy low-carb lunch is packed with iron rich veggies, crunchy cashews and chicken. Serve with your favourite steamed greens and a scattering of coriander
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Lunch
Calories 508 calories per serving
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Lunch
Calories 508 calories per serving
- Scatter with the coriander leaves and serve with the greens.
See details
KORMA PASTE (JAMIE OLIVER) RECIPE - FOOD.COM
This is based on a recipe from Jamie Oliver’s cookbook, Jamie’s Food Revolution. He says this is an easy homemade curry paste.
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 711.8 per serving
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 711.8 per serving
- Add ground spices to a food processor, if you haven’t done so already, with the remaining ingredients and process until you have a smooth paste.
See details
MARY BERRY'S MISO PRAWNS WITH CORIANDER RECIPE - BBC FOOD
Japanese miso gives these prawns a wonderful flavour. A fresh-tasting dish, smothered in coriander, this recipe will heighten your senses.
From bbc.co.uk
Reviews 5
Cuisine Japanese
From bbc.co.uk
Reviews 5
Cuisine Japanese
- Divide the prawns and pak choi between four plates, making sure that one unpeeled prawn is on each plate.
See details
THAI GREEN CURRY PASTE RECIPE - BBC FOOD
Homemade Thai curry paste has tons more flavour that shop-bought versions. Make double the recipe and freeze half for later.
From bbc.co.uk
Reviews 4.6
Cuisine Thai and South-East Asian
From bbc.co.uk
Reviews 4.6
Cuisine Thai and South-East Asian
- Place all of the ingredients in a food processor and blitz to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people.
See details
BEEF MASSAMAN CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
Inspired by her teenage travels to Thailand, Jodie’s rich, hearty aromatic beef curry is what weekends were made for. The curry paste is a proper arm workout and makes far more than you need, so simply freeze whatever you don’t use for another day. Job done!
From jamieoliver.com
Total Time 2 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 809 calories per serving
From jamieoliver.com
Total Time 2 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 809 calories per serving
- To make the paste, toast the chillies in a wok on a medium heat for 3 to 4 minutes. Pound in a pestle and mortar with 2 teaspoons of sea salt until fine.
- Toast the coriander seeds, cloves, fennel seeds and white peppercorns in the wok for 3 minutes on a low heat. Tip into your pestle and mortar with the chillies, add 1 tablespoon of coconut cream and pound to a paste – put some welly into it!
- Peel the lime zest, then finely chop the rind and pound with the chillies.
- Peel and finely slice the galangal, trim the lemongrass, discarding the tough outer layer, and finely chop. Peel the garlic, wash and chop the coriander roots or stalks, and peel and finely slice the shallots (setting aside a large handful of sliced shallots for later). Char your chopped ingredients in a hot wok over a high heat for 2 to 3 minutes.
- Add your charred ingredients to the paste mixture and continue to pound until smooth, adding 1-2 tablespoons more of coconut cream if needed. Alternatively, scrape the paste and charred ingredients into a liquidiser with a little extra coconut cream and pulse until smooth.
- Add the shrimp paste to the wok, fry it off for 1 minute, then bash or whiz with your curry paste until combined. (You now have enough paste for another 5 or 6 curries).
- To make the curry, toast the peanuts in a dry wok for 3 to 4 minutes or until golden, then set aside.
- Roughly chop the meat into 4cm chunks.
- Put your wok back on a medium heat and add 75ml coconut cream and 2 heaped tablespoons of the curry paste. Give it a good stir and let it bubble away for a couple of minutes.
- Tip in the beef, peanuts and coconut milk, and bring to the boil.
- Reduce the heat to low, cover, and leave to tick away for 45 minutes, stirring occasionally.
- Peel and roughly chop the onion, then peel the potatoes and chop into 3cm chunks. Add to the wok, along with the fish sauce and palm sugar, then give everything a good stir. Cover and continue cooking for 25 minutes, or until the sauce has thickened and the potato is soft, adding a splash of boiling water to loosen, if necessary. Have a taste and season with a little more fish sauce, if needed.
- For the salad, trim the beans and steam with the bok choi for 3 minutes or until just cooked – you want the beans to be soft enough to bend, but with a little bite. Run under cold water and then cut into three and tie into knots. Shave the carrots into long ribbons with a speed peeler, then score the length of the cucumber with a fork and slice into rounds. Arrange on a platter with the beansprouts and fresh herbs.
- For the dressing, peel and finely chop the garlic and galangal, deseed and finely chop the chilli. Finely zest 1 lime, then roll and squeeze the juice of both into a small bowl. Add the garlic, galangal, chilli, fish sauce, vinegar and sugar, and whisk to combine. Pour over the salad just before serving.
- Cook the rice according to the packet instructions.
- Heat 4 tablespoons of vegetable oil in a pan over medium-high heat and fry the reserved shallots until golden and crispy. Tip onto a plate lined with kitchen paper and leave to drain.
- Scatter the crispy shallots over the rice and serve with the curry and salad.
See details
SUPERHEALTHY SALMON BURGERS RECIPE - BBC GOOD FOOD
If you're after something a bit lighter than potato-packed fishcakes, try these simple salmon burgers with ginger, soy sauce and coriander
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course
Cuisine Thai
Calories 292 calories per serving
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course
Cuisine Thai
Calories 292 calories per serving
- Meanwhile, use a swivel peeler to peel strips of carrot and cucumber into a bowl. Toss with the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves. Divide the salad between 4 plates. Serve with the burgers and rice.
See details
CASHEW CURRY RECIPE - BBC GOOD FOOD
This easy low-carb lunch is packed with iron rich veggies, crunchy cashews and chicken. Serve with your favourite steamed greens and a scattering of coriander
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Lunch
Calories 508 calories per serving
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Lunch
Calories 508 calories per serving
- Scatter with the coriander leaves and serve with the greens.
See details
KORMA PASTE (JAMIE OLIVER) RECIPE - FOOD.COM
This is based on a recipe from Jamie Oliver’s cookbook, Jamie’s Food Revolution. He says this is an easy homemade curry paste.
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 711.8 per serving
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 711.8 per serving
- Add ground spices to a food processor, if you haven’t done so already, with the remaining ingredients and process until you have a smooth paste.
See details
CORIANDER RECIPES | ALLRECIPES
More Coriander Recipes. Basic Curry Sauce. Save. Basic Curry Sauce . Rating: 4 stars 54 . ... The paste will keep in the refrigerator for several weeks. To make the paste, you can use a food processor, but the flavor is much better if you use a mortar and pestle. Use 3 to 4 tablespoons of the Panang curry paste …
From allrecipes.com
From allrecipes.com
See details
PANANG CURRY PASTE RECIPE | ALLRECIPES
The paste will keep in the refrigerator for several weeks. To make the paste, you can use a food processor, but the flavor is much better if you use a mortar and pestle. Use 3 to 4 tablespoons of the Panang curry paste …
From allrecipes.com
From allrecipes.com
See details
HOW TO COOK WITH CURRY PASTE | TIPS, METHODS, RECIPES ...
Sep 19, 2021 · A curry paste is basically a mix of chilies, herbs, and spices. A basic curry paste contains chilies, lemongrass, garlic, root ginger, and spices such as cumin, coriander seeds, fennel seeds, peppercorns, cinnamon, turmeric, paprika, and more. One of THE best things about any curry paste …
From gourmandelle.com
From gourmandelle.com
See details
10 BEST BEEF RUMP STEAK RECIPES - YUMMLY
Mar 03, 2022 · paprika, chopped coriander, ripe avocados, fajita seasoning, tortilla wraps and 31 more Easy Beef Stroganoff Best Recipes Australia onion, tomato paste, …
From yummly.com
From yummly.com
See details
KADAI PANEER RECIPE (2 WAYS RESTAURANT ... - SWASTHI'S RECIP…
Jan 23, 2021 · Kadai paneer is a spicy, warming, flavorful and super delicious dish made by cooking paneer & bell peppers in a fragrant, fresh ground spice powder. This uniquely flavored and spiced kadai paneer …
From indianhealthyrecipes.com
From indianhealthyrecipes.com
See details
10 BEST BEEF RUMP STEAK RECIPES - YUMMLY
Mar 03, 2022 · paprika, chopped coriander, ripe avocados, fajita seasoning, tortilla wraps and 31 more Easy Beef Stroganoff Best Recipes Australia onion, tomato paste, …
From yummly.com
From yummly.com
See details
KADAI PANEER RECIPE (2 WAYS RESTAURANT ... - SWASTHI'S RECIP…
Jan 23, 2021 · Kadai paneer is a spicy, warming, flavorful and super delicious dish made by cooking paneer & bell peppers in a fragrant, fresh ground spice powder. This uniquely flavored and spiced kadai paneer …
From indianhealthyrecipes.com
From indianhealthyrecipes.com
See details
CORIANDER RECIPES | ALLRECIPES
More Coriander Recipes. Basic Curry Sauce. Save. Basic Curry Sauce . Rating: 4 stars 54 . ... The paste will keep in the refrigerator for several weeks. To make the paste, you can use a food processor, but the flavor is much better if you use a mortar and pestle. Use 3 to 4 tablespoons of the Panang curry paste …
From allrecipes.com
From allrecipes.com
See details
PANANG CURRY PASTE RECIPE | ALLRECIPES
The paste will keep in the refrigerator for several weeks. To make the paste, you can use a food processor, but the flavor is much better if you use a mortar and pestle. Use 3 to 4 tablespoons of the Panang curry paste …
From allrecipes.com
From allrecipes.com
See details
HOW TO COOK WITH CURRY PASTE | TIPS, METHODS, RECIPES ...
Sep 19, 2021 · A curry paste is basically a mix of chilies, herbs, and spices. A basic curry paste contains chilies, lemongrass, garlic, root ginger, and spices such as cumin, coriander seeds, fennel seeds, peppercorns, cinnamon, turmeric, paprika, and more. One of THE best things about any curry paste …
From gourmandelle.com
From gourmandelle.com
See details
10 BEST BEEF RUMP STEAK RECIPES - YUMMLY
Mar 03, 2022 · paprika, chopped coriander, ripe avocados, fajita seasoning, tortilla wraps and 31 more Easy Beef Stroganoff Best Recipes Australia onion, tomato paste, …
From yummly.com
From yummly.com
See details
KADAI PANEER RECIPE (2 WAYS RESTAURANT ... - SWASTHI'S RECIP…
Jan 23, 2021 · Kadai paneer is a spicy, warming, flavorful and super delicious dish made by cooking paneer & bell peppers in a fragrant, fresh ground spice powder. This uniquely flavored and spiced kadai paneer …
From indianhealthyrecipes.com
From indianhealthyrecipes.com
See details
