LEMONGRASS, KAFFIR LIME LEAVES RECIPES RECIPES

Name: Tomyum gung or spicy prawn soup with lime, lemongrass and chilli
Prep time: 30 min
Cook time: 1 h 15 min
Yield: 2-3
Cuisine: Thai

TOMYUM GUNG OR SPICY PRAWN SOUP WITH LIME, LEMONGRASS AN…

Tomyum gung or spicy prawn soup with lime, lemongrass an… image

This signature Thai soup is spicy, sour and has aromatic notes that pair perfectly with prawns

Provided by GN Archives

MALAYSIAN BEEF CURRY | JAMIE MAGAZINE RECIPES

Malaysian beef curry | Jamie magazine recipes image

This boldly spiced stew is seriously tasty but easy to make, so it’s great for a relaxed weekend supper

Total Time 1 hours 50 minutes

Yield 8

Number Of Ingredients 14

Ingredients

20 small red shallots
6 cloves of garlic
8 long fresh red chillies
15 g fresh turmeric
40 g fresh ginger
15 g galangal
1 tbsp ground turmeric
30 g tamarind paste
2 lemongrass stalks
4 lime leaves
vegetable oil
1 kg beef topside
500 ml coconut milk
1 small fresh red chilli

Steps:

1. Thinly slice the shallots, peel the garlic and deseed the chillies, and put in the bowl of a food processor. Peel and roughly chop the fresh turmeric, ginger and galangal, and add to the bowl with the ground turmeric and tamarind. Blitz until it forms a rough paste.
2. Remove the tough outer leaves of the lemongrass and roughly chop the stalks. Roughly tear the kaffir lime leaves.
3. Heat 4 tablespooons of vegetable oil in a large pan over a medium heat. Stir in the paste, lemongrass and kaffir lime leaves, season with sea salt and black pepper, and cook for 5 minutes.
4. Trim the beef and cut into 4cm pieces. Add to the pan and cook for 10 minutes, or until the pieces begin to brown, stirring to make sure the meat is coated in the paste.
5. Stir in the coconut milk, pop on the lid, and simmer over a low heat for 1 to 1½ hours, or until the meat is tender and the sauce has thickened.
6. Deseed and thinly slice the red chilli and scatter over the curry. Delicious with boiled rice and fried crispy shallots.

Nutrition Facts : Calories 440 calories, FatContent 32.4 g fat, SaturatedFatContent 15.8 g saturated fat, ProteinContent 28.4 g protein, CarbohydrateContent 9.2 g carbohydrate, SugarContent 4.8 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

More about "lemongrass, kaffir lime leaves recipes recipes"

MALAYSIAN BEEF CURRY | JAMIE MAGAZINE RECIPES

This boldly spiced stew is seriously tasty but easy to make, so it’s great for a relaxed weekend supper
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 440 calories per serving

1. Thinly slice the shallots, peel the garlic and deseed the chillies, and put in the bowl of a food processor. Peel and roughly chop the fresh turmeric, ginger and galangal, and add to the bowl with the ground turmeric and tamarind. Blitz until it forms a rough paste.
2. Remove the tough outer leaves of the lemongrass and roughly chop the stalks. Roughly tear the kaffir lime leaves.
3. Heat 4 tablespooons of vegetable oil in a large pan over a medium heat. Stir in the paste, lemongrass and kaffir lime leaves, season with sea salt and black pepper, and cook for 5 minutes.
4. Trim the beef and cut into 4cm pieces. Add to the pan and cook for 10 minutes, or until the pieces begin to brown, stirring to make sure the meat is coated in the paste.
5. Stir in the coconut milk, pop on the lid, and simmer over a low heat for 1 to 1½ hours, or until the meat is tender and the sauce has thickened.
6. Deseed and thinly slice the red chilli and scatter over the curry. Delicious with boiled rice and fried crispy shallots.

See details

BEEF RENDANG & TURMERIC RICE RECIPE - BBC GOOD FOOD

Cover beef shin in coconut milk and spices and add toasted desiccated coconut to thicken the rich sauce in this slow-cooked Malaysian favourite
From bbcgoodfood.com
Total Time 3 hours 10 minutes
Category Main course
Cuisine Asian
Calories 1405 calories per serving

For the rice, use a heavy-based saucepan with a lid. Heat the oil in the pan and add the mustard seeds. Once the seeds start popping, add the turmeric, curry leaves (if using) and rice, and mix well. Add the chicken stock and 1 litre of water. Bring to the boil, then turn down to the lowest simmer and cook, covered, for 5 mins. Remove from the heat, with the lid on and leave to steam for 25 mins.

See details

PRAWN THAI GREEN CURRY RECIPE - BBC FOOD

This fresh Thai green curry recipe shows you how easy it is to make your own curry paste. Use with prawns, veg or chicken for a brilliantly zingy flavour.
From bbc.co.uk
Reviews 4.7
Cuisine Thai and South-East Asian

Serve with steamed jasmine rice, and sprinkle over the reserved coriander leaves.

See details

THAI GREEN CURRY RECIPE | JAMIE OLIVER CURRY RECIPES

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.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 324 calories per serving

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.
4. Peel, roughly chop and add the garlic, shallots and ginger, along with the kaffir lime leaves, 2 tablespoons of groundnut oil, the fish sauce, chillies (pull off the stalks), coconut and most of the coriander (stalks and all).
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.

See details

THAI GREEN CURRY RECIPE | JAMIE OLIVER CURRY RECIPES

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.
4. Peel, roughly chop and add the garlic, shallots and ginger, along with the kaffir lime leaves, 2 tablespoons of groundnut oil, the fish sauce, chillies (pull off the stalks), coconut and most of the coriander (stalks and all).
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.

See details

THAI RED CURRY - THE BEST THAI RED CURRY RECIPE - DELISH

Looking for a delicious Thai Red Curry recipe? You've come to right place. This Thai Red Curry is packed full with flavour and will definitely have you wanting more.
From delish.com
Total Time 55 minutes
Category パン

Remove from heat and stir through Thai basil leaves. Serve immediately with sticky rice and garnish with coriander leaves and red chilli.

See details

GREEN CURRY CHICKEN RECIPE | TYLER FLORENCE - FOOD NETWORK

From foodnetwork.com
Reviews 4.4
Total Time 45 minutes
Category main-dish
Cuisine asian

Put the spice blend and remaining ingredients in a food processor, and pulse to combine. Pour in the water to help grind everything down into a paste.

See details

TOM YUM SOUP RECIPE - BBC FOOD

Classic tom yum soup with all the hot sour flavours you'd expect. Packed with herbs, spices and vegetables.
From bbc.co.uk
Reviews 3.9
Cuisine Thai and South-East Asian

To serve, pour the soup into two bowls and top up with the hot stock. Garnish with Thai basil, coriander and a wedge of lime.

See details

HOW TO COOK WITH KAFFIR LIME LEAVES - GREAT BRITISH CHEFS

Kaffir lime leaves are an aromatic Asian leaf most often used in Thai, Indonesian and Cambodian recipes. They have a spiced-citrus flavour which is a lot lighter and zestier than a bay leaf or curry leaf. Perfect for lifting a coconut-based broth or fragrant fish curry. The leaves …
From greatbritishchefs.com

See details

LEMONGRASS RECIPES | ALLRECIPES

Galangal, a member of the ginger family, is a knobby root that tastes like a cross between ginger and pepper. Tom Yum Soup paste can be found in Asian shops, or you can use Thai Red Curry paste. Kaffir lime leaves have an aromatic citrus-like smell and flavor. Garnish with fresh coriander leaves.
From allrecipes.com

See details

AMAZON.COM : KAFFIR LIME LEAVES, DRIED | KEY INGREDIENT I…

Kaffir Lime is a citrus fruit native to Southeast Asia which leaves are the key ingredient in Thai cuisine.Kaffir is one of the most aromatic herbs, and its vibrant flavor represents an excellent addition …
From amazon.com

See details

THAI STYLE GREEN CURRY WITH KAFFIR LIME LEAVES RECIPE ...

2 stalks lemongrass, outer layer removed. body sliced. 3 tbs ginger, chopped . 1 tsp kaffir lime leaves . 4 cloves garlic, peeled and chopped . 25g coriander, chopped . 25g basil, chopped . ... work perhaps you'd like to explore our recipes or specials. Explore more recipes …
From woolworths.com.au

See details

NO LEMONGRASS? NO WORRIES. HERE ARE THE 7 BEST REPLACEME…

Feb 17, 2022 · 3. Kaffir Lime Leaves Image Sources pinterest. Also called Thai Lime, the plant belongs to the same family as lemon. The rind and crushed leaves of Kaffir Lime’s has an intense citrus fragrance. The taste may not be the same as lemongrass’, but the aroma is the same. You may add a few drops of lime …
From blog.inspireuplift.com

See details

WHAT ARE MAKRUT LIME LEAVES AND HOW ARE THEY USED?

Sep 23, 2020 · Makrut Lime Leaves Uses . Makrut lime leaves are the Asian equivalent to bay leaves. They can be added whole to Thai curries, soups, and stir-fries (and removed before eating the dish), and can also be cut up into very thin slivers and added to spice pastes or used as a topping in a variety of recipes.
From thespruceeats.com

See details

THAI SHRIMP-AND-COCONUT SOUP WITH LEMONGRASS RECIPE ...

Add the lemongrass puree and cook over moderately high heat, stirring, until fragrant, about 2 minutes. Whisk in the coconut milk, brown sugar, fish sauce, tamarind, lime leaves and 1 1/2 cups of …
From foodandwine.com

See details

RECIPES BY INGREDIENTS | LIST OF INGREDIENTS | RECIPE ...

Update and enhance your culinary lexicon with our exhaustive ingredient glossary. A list of all food ingredients, types, usage, storage, buying and cooking tips, weve got you covered under one roof. From Indian food ingredients to ingredients …
From food.ndtv.com

See details

RECIPES BY INGREDIENTS | LIST OF INGREDIENTS | RECIPE ...

See details

TOM KHA GAI RECIPE | ALLRECIPES

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…
From allrecipes.com

See details

HERBS & SPECIALTIES - INFINITE HERBS

Apr 21, 2017 · Posted on April 21, 2017 by adminih Desserts Kaffir Lime Leaves recipes. ... Posted on April 21, 2017 by adminih Kaffir Lime Leaves Lemongrass Main Dishes recipes. read more. Sage Pork Chops. Posted on April 20, 2017 by adminih Main Dishes recipes sage Tri-color sage. read more. Go To Recipes…
From infiniteherbs.com

See details

THAI RED CHICKEN CURRY - JO COOKS

Feb 10, 2019 · What Are Kaffir Lime Leaves. Kaffir lime leaves are a member of the citrus family and they give off a lime-lemon aroma and flavor. They really are an indispensable part of Thai …
From jocooks.com

See details

TOM YUM GOONG RECIPE - TEMPLE OF THAI

Tom Yum is probably the most famous of Thai soups and is popular not only in Thailand but in Thai restaurants worldwide. It is a clear, sour soup flavored with fragrant lemon grass, fresh galangal root and kaffir lime leaf. This potent herbal mixture is well known for its medicinal properties.. Tom Yum Goong …
From templeofthai.com

See details

ROASTED HALIBUT WITH THAI CRAB RISOTTO - JAMES MARTIN CHEF

Infuse the chicken stock with the galangal and lemongrass for 2 minutes then spoon in the liquid a little at a time until all gone. Keep stirring and simmer for 10 minutes. Finish with the remaining butter, cream, crab, kaffir, lime, parmesan, mascarpone and lime …
From jamesmartinchef.co.uk

See details

SALMON RECIPES | ATLANTIC SALMON & OCEAN TROUT RECIPES

Fresh Salmon, Ocean Trout and Other Recipes Packed full of flavour and host to a range of nutritional benefits, salmon is the perfect ingredient in a range of breakfasts, lunches and dinners. At …
From huonaqua.com.au

See details

MY BEST CHICKEN CURRY | DONAL SKEHAN | EAT LIVE GO

Aug 11, 2017 · I use Kaffir lime leaves here, which some supermarkets carry in the herb section, Asian markets are also bound to have them. Improvise with finely grated zest of lime. If you haven’t used lemongrass …
From donalskehan.com

See details

13 BEST TRADITIONAL THAI FOOD RECIPES - NDTV FOOD

Jun 28, 2021 · According to Chef Irfan Pabaney of The Sassy Spoon, Mumbai, "The fresh and strong ingredients used in Thai cuisine are what make it very different from other cuisines. I think lemongrass, Thai chillies, galangal, ginger and kaffir lime leaves are the most important ingredients in Thai …
From food.ndtv.com

See details

10 BEST HAM HOCKS BEANS CROCK POT RECIPES | YUMMLY

Feb 10, 2022 · kaffir lime leaves, water, chilli, ground ginger, lemongrass and 9 more Mixed Bean and Ham Hock Soup Tastes Lovely celery stalks, yellow onion, olive oil, garlic, salt, pepper and 4 more
From yummly.com

See details

MY BEST CHICKEN CURRY | DONAL SKEHAN | EAT LIVE GO

See details

13 BEST TRADITIONAL THAI FOOD RECIPES - NDTV FOOD

See details

10 BEST HAM HOCKS BEANS CROCK POT RECIPES | YUMMLY

See details

10 BEST CAMPBELL SOUP AND CHICKEN BREASTS RECIPES - YU…

Feb 10, 2022 · The Best Campbell Soup And Chicken Breasts Recipes on Yummly | Spicy Chicken And Kale Soup With Basil Cream, Tlalpeño Soup, Key Lime Soup. Sign Up / Log In My Feed Articles Meal Planner New Pantry-Ready Recipes New Browse Pro Recipes Guided Recipes Smart Thermometer. ... kaffir lime leaves…
From yummly.com

See details

CHICKEN SATAY CURRY (MALAYSIAN) - RECIPETIN EATS

Sep 18, 2020 · 6. Kaffir lime leaves and/or lemongrass are the secret to peanut sauces that taste truly like what you get at (good) restaurants. When making a dipping sauce, it is usually sauted with the spices. To make a curry sauce, it works great to simmer it with the sauce to infuse the flavour into it. Most recipes use lemongrass, some use kaffir lime …
From recipetineats.com

See details

BEST THAI PANANG CURRY RECIPE WITH CHICKEN - CURRYTRAIL

Mar 01, 2019 · If using fish sauce use it as needed. (Note – use the amounts in the recipe as a guide. Curry recipes are greatly flexible). Kaffir Lime Leaves have bold flavors. Crush leaves before adding to curry. Crushing kaffir lime leaves with release all it’s aromatic oil to the curry. Lime leaves …
From currytrail.in

See details

RECIPE: PRAWN PAD THAI | STUFF.CO.NZ

Feb 20, 2017 · Add coriander, kaffir lime leaves, lemongrass, chillies and spring onions and stir-fry for a minute. Add garlic, capsicum and beans and stir-fry for a further 2 minutes.
From i.stuff.co.nz

See details

THE COOKS PANTRY CHICKEN RECIPES | THE COOK'S PANTRY

RECIPE BY: Michael Weldon INGREDIENTS: 2 Coles Chicken Breasts 400mls Coconut Milk 2 Kaffir Lime Leaves, sliced into medium strips 1 Lemongrass Stalk, bruised and torn 2 garlic cloves, crushed 1 Thai birdseye Chilli, cut in half 1 lime…
From thecookspantry.tv

See details

VEGAN GREEN CURRY PASTE | MINIMALIST BAKER RECIPES

Apr 22, 2017 · Origins of Green Curry Paste. Green curry is a popular Thai dish believed to have originated in the early 20th century ().The flavor base is green curry paste, which is traditionally made from a combination of green chilies, shrimp paste, garlic, shallots, lemongrass…
From minimalistbaker.com

See details

22 COMMON HERBS AND SPICES IN ASIAN CUISINE - DELISHABLY

You may have to ask for fresh cilantro in American markets. You'll have to find the more mature plants used in Asian cooking in Asian supermarkets. Thai cuisine uses the roots, leaves, and stalks to make green curry paste. In Indian and Chinese cuisine, utilizing just the leaves …
From delishably.com

See details