Lorem ipsum dolor sit amet, consectetuer adipiscing elit. Aenean commodo ligula eget dolor. Aenean massa. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus.
Donec quam felis, ultricies nec, pellentesque eu, pretium quis, sem.
Ingredients
1 tbsp oil
1 1/2 tbsp green curry paste
1/4 cup coconut milk
1/2 cup bite-sized pieces chicken breast
2 kaffir lime leaves, torn into small pieces
1/2 stalk lemongrass, cut in fine slices
1/2 cup bamboo shoots
3 small round green eggplants, cut into quarters
1/2 cup chunks zucchini
1 large red chili, thinly sliced
6 tbsps chicken stock
1 tbsp palm sugar or brown sugar
3 tbsp fish sauce
sweet basil springs for garnishing
Preparation
Heat the oil in a wok and stir in the curry paste. Cook for 30 seconds, then add the coconut milk, and cook, stirring, for 1 minute.
Add the chicken, bring up to a simmer, and add all the remaining ingredients. simmer for 10 minutes, stirring occasionally.
Transfer the curry to a serving bowl, garnish with basil sprigs, and serve it with steam rice.
Ingredients for serving of 6 to 8 people
1 lb thinly slice chuck blade steak
4 tbsps vegetable oil
1 1/2 tbsp red curry paste
1/4 lb green peppers, removed seeds
1 tsp sugar
Garnishes
2 tbsps coarsely ton basil
2 fresh kaffir lime leaves, roughly torn
Preparation
Wash the meat and cut it into 1 by 1 1/2 inch pieces. Slice the green peppers into thin, 2-inch long strips.
Heat the vegetable oil in a wok or frying pan over high heat until it is almost smoking. Add the curry paste and stir fry for a few second or until the aroma is released. Immediately add the meat and stir fry over high heat for 3 minutes. Add the green pepper, fish soy, and sugar, and stir fry 3 more minutes.
Place in a serving dish and sprinkle with basil and kaffir lime leaves. Serve hot with rice.
Options: You may want to substitute green peppers with thinly slice daikon radish or bamboo shoots.
Ingredients.
12 dried red chili peppers, seeded, soaked and coarsely chopped
1/4 cup chopped shallots
1/4 cup chopped garlic
2 tbsps chopped fresh lemongrass
1 tbsp chopped fresh galangal
3 fresh kaffir lime leaves, deveined and finely chopped
1 tsp ground mace
1 tsp cardamon seeds
1 tsp peppercorn, whole or freshly ground
1 tbsp chopped coriander root
2 tsps caraway seeds
2 tsps shrimp paste
1 tsp salt
Preparation
Soak all dried ingredients for 1 hour or until soft.
Place all ingredients in a blender or food processor and blend them until smooth. If you used dried ingredients, add a small amount of soaking water of the ingredients to make the paste.
[pinterest-pro type=”pinit” pin_url=”” pin_image_url=”https://kaffirlimeleaves.com” pin_counter=”horizontal” pin_desc=””]
Note: This dish may be very hot for you. You may have to cut down the chili pepper to suit your taste
Ingredients
11/2 lbs pork shoulder, thinly sliced
1 lb eggplant(s)
1/4 cup coconut cream
3 tbsps red curry paste
4 cups coconut milk
2 tbsps fish sauce
1/2 tsp sugar
5 mixed fresh red and green chili peppers, deseeded, cut lengthwise into 4 pieces
1 kaffir lime leaf, finely chopped
garnish
1/4 fresh sweet basil leaves
Preparation
Cut the thinly sliced pork into 1X11/2-inch pieces. Cut the eggplants into 1-inch chunks and immediately put into lightly salted water to prevent discoloration.
Put the 1/4 cup of coconut cream in a saucepan over medium heat. Mix in the curry paste and cook until the aroma is released or about 3 minutes. Ass the pork and cook 5 minutes or until tender. Add the 4 cups of coconut milk, the eggplant the fish sauce, sugar, chili peppers, and the kaffir lime leaf and cook for 3 minutes.
Transfer to a serving disk and sprinkle with fresh sweet basil. Serve hot with steam rice.
Ingredients
6 slices fresh or dried galangal
5 whole stalks fresh lemongrass, cut into 2-inch lengths
8 peppercorns
5 cups coconut milk
2 lbs chicken, cut into 1 inch pieces
Seasonings
Juice of 1 lime
3 tbsps fish sauce
1/2 tsp sugar
3 fresh red chili peppers, either slivered or pounded
Garnishes
2 tbsp chopped fresh coriander leaves
4 fresh kaffir lime leaves, torn into shreds (optional)
Preparation
Put the galangal, lemon grass, peppercorns, coconut milk, and 1 cup of water into a soup pot. bring to a boil over medium heat and add the chicken. Simmer over low heat for 15 minutes or until the chicken is tender.
Remove the whole spices (lemongrass, galangal, and peppercorns). Add the seasonings (If you really like it very hot, add more chilies).
Transfer the soup to soup bowls and sprinkle with coriander and kaffir lime leaves before serving.
This paste is mainly for fish curries, but it can be used with any white meat such as chicken.
Ingredients
6 dried red chili peppers, seeded, soaked, and coarsely chopped
1/4 cup chopped shallots
1 Tbsp chopped garlic
2 tsps chopped fresh galangal
1/4 cup chopped fresh lemon grass
3 fresh kaffir lime leaves, deveined and chopped
2 tsps shrimp paste (kapi)
1 cup chopped fresh grachai
1 tsp salt
Preparation
Soak the dried ingredients until soft.
Place all ingredients except the last two in a blender or food processor an blend them for a few seconds. Add the salt and blend it until it is smooth.
If you used dried ingredients, add some soaking water to make a past.
Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.
Recipes for a 3/4 cup red curry paste
Ingredients
* 12 dried red chili peppers, soaked (at lease 4 hrs) and coarsely chopped
* 1 tbsp coarsely chopped fresh lemon grass (available at oriental market in the frozen section)
* 1 tbsp chopped fresh galangal (or 2 tbsps dried)
* 2 tsps coriander seeds
1 tsp caraway seeds
2 tbsps chopped garlic
1 tsp shrimp paste (available at oriental market)
1 tbsp chopped fresh kaffir lime leaves
2 tbsps chopped shallots
Preparation
If you use dried ingredients, soak them until they are sufficiently soft. Then place all ingredients in a blender or food processor and blend them to form a smooth paste. If you use dried ingredients, you may need to add water in small amounts ( you can use the soaking water of any of the dried ingredients). If you do not have a blender, you can use a mortar and pestle to pound all ingredients to form the paste.
Note: This red curry paste is recommended for seafood, poultry, and beef. It can be used in a regular curries and also in dry, sautéed meat mixture.
Ingredients for 3 to 4 servings
4 tbsp vegetable oil
1 tsp garlic, chopped
5 fresh hot chilies, thinly chopped
7 oz tofu, sliced into 1/4-inch thick ovals
1 cup bamboo shoot strips
2 tbsp soy sauce
1 tsp sugar
1/2 water
2 kaffir lime leaves, deveined and cut into 4 pieces
1/2 tsp salt
1/2 medium red pepper , cut into 1/4-inch strips
20 leaves fresh basil
1 tbsp green peas
1/2 tsp cornstarch
1 tbsp water
Additional strips of red pepper
2 1/2 cups freshly steamed rice
Preparation
Heat oil in a wok on high heat unit it hot. Add garlic and chilies and stir-fry for 30 seconds. Turn heat down to medium and add tofu and bamboo shoots. Stir fry for 1 minute.
Add soy sauce, sugar, water, lime leaves, and salt and turn the heat to high heat. Stir-fry for 1 minute. add red pepper strips and 2/3 of the basil leaves. Stir-fry for 30 seconds. Add green peas and cornstarch dissolved in water. Stir-fry for another minute and remove from heat.
transfer to a large serving dish and top it with the rest of the basil and some red pepper strips. serve immediately with steamed rice.