Basil Lemongrass Curry Recipe By Tasty

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HEALING LEMONGRASS CHICKPEA THAI GREEN CURRY



Healing Lemongrass Chickpea Thai Green Curry image

Wonderful Thai green curry recipe made with fragrant lemongrass, healing ginger, garlic & turmeric, and a boost of plant-based protein from chickpeas. This vegetarian Thai green curry is the ultimate bowl of healthy comfort food to eat when you're feeling under the weather and is delicious with coconut infused brown rice!

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Dairy Free     Dinner     Gluten Free     Lunch     Vegan     Vegetarian

Time 1h

Number Of Ingredients 22

For the brown rice:
1 teaspoon coconut oil
1 cup uncooked short grain brown rice
For the Thai green curry:
2 teaspoons olive oil or coconut oil
3 cloves garlic, minced
3/4 cup diced green onion
2 stalks lemongrass, tender white inner bulb only, minced
1 heaping cup diced carrots (about 3 large carrots)
1 tablespoon freshly minced ginger
3 tablespoons finely diced fresh basil
2 tablespoons green curry paste
1/2 teaspoon turmeric (or 1/2 tablespoon freshly ground turmeric)
1 (15 oounce) can lite coconut milk
1/2 cup vegetarian broth (or water)
1 (15 ounce) can chickpeas, rinsed and drained
1 tablespoon gluten free soy sauce (or coconut aminos)
1 lime, juiced
1/2 teaspoon salt, plus more to taste
1 red bell pepper, thinly sliced
1 cup frozen peas
To garnish: Cilantro, green onion & hot sauce

Steps:

  • To make the brown rice: Add one cup of brown rice to a pan along with 1 teaspoon of coconut oil. Toast rice over medium heat for 5 minutes until fragrant. Next and 2 1/2 cups of water to a pot; bring to a boil, then reduce heat to low, cover and simmer for about 45 minutes.
  • Heat oil in a large pot over medium high heat. Once oil is hot, add in garlic, green onion, lemongrass, carrots, fresh ginger, and diced fresh basil. Stir fry for about 5 minute until the onions begin to slightly brown. Next add in green curry paste and turmeric and stir for 30 seconds to release flavors.
  • Add in coconut milk, vegetarian broth, chickpeas, soy sauce, lime juice, salt and red bell pepper. Stir well to combine. Bring to a boil, then reduce heat to low and simmer uncovered for about 20 minutes, or until carrots are tender. Right before serving, stir in frozen peas. Taste and adjust seasonings as necessary.
  • Serve over brown rice in a bowl and garnish with fresh cilantro, green onion and a dash of hot sauce if you like things spicy. Serves 4.

Nutrition Facts : ServingSize 1 serving, Calories 389 kcal, Carbohydrate 42.1 g, Protein 12.2 g, Fat 12.7 g, Fiber 11.5 g, Sugar 5.1 g

THAI GREEN CURRY WITH CHICKEN BY CHEF FERN RECIPE BY TASTY



Thai Green Curry With Chicken By Chef Fern Recipe by Tasty image

Here's what you need: thai eggplants, chicken breast, vegetable oil, coconut milk, green curry paste, fish sauce, granulated sugar, bamboo shoot strip, kaffir lime leaves, red bell pepper, coconut milk, fresh thai sweet basil, white rice, cumin seed, coriander seed, salt, white peppercorn, lemongrass, garlic, thai green chilis, small shallots, fresh cilantro stem, kaffir lime peel, galangal, kaffir lime leaf, fresh thai sweet basil, shrimp paste, fresh thai sweet basil, vegetable oil

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 29

3 thai eggplants
6 oz chicken breast, thinly sliced
1 tablespoon vegetable oil
1 can coconut milk
2 tablespoons green curry paste
3 tablespoons fish sauce
3 tablespoons granulated sugar
2 oz bamboo shoot strip
5 kaffir lime leaves
2 oz red bell pepper, sliced
1 can coconut milk
1 cup fresh thai sweet basil
white rice, cooked, for serving
1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon salt
1 tablespoon white peppercorn
2 stalks lemongrass, trimmed and thinly sliced
7 cloves garlic, sliced
10 thai green chilis
5 small shallots, sliced
½ cup fresh cilantro stem
3 oz kaffir lime peel
3 oz galangal, sliced
½ cup kaffir lime leaf
1 cup fresh thai sweet basil
2 tablespoons shrimp paste
1 cup fresh thai sweet basil
¼ cup vegetable oil

Steps:

  • Cut the tops and bottoms off the eggplant and cut into quarters.
  • Thinly slice the chicken breast crosswise. Set aside.
  • Prepare the green curry paste. In a large skillet over medium heat, toast the cumin seeds and coriander seeds until golden and fragrant, about 2-3 minutes. Transfer to a pestle or bowl.
  • Add the salt and pound with a mortar until the spices are broken up. Continue pounding as you add the white peppercorns, lemongrass, kaffir lime peel, galangal, garlic, Thai green chilis, cilantro stems, Thai basil, kaffir leaves, shallots, and shrimp paste, until a coarse paste forms.
  • Heat a medium skillet over medium heat. Add vegetable oil, 2 tablespoons of green curry paste, and 3 tablespoons of basil oil (if using).
  • Add a splash of the coconut milk, stirring until it forms a paste.
  • Add the sliced chicken breast, the rest of the coconut milk, and the eggplant.
  • Season with the fish sauce and sugar. Increase the heat to medium high and bring to a boil. Once boiling, cook for 2-3 minutes.
  • Stir in the bamboo shoots, kaffir leaves, and red bell pepper, cooking for 3-4 minutes until bell peppers have slightly softened.
  • Add the Thai basil. Remove the curry from the heat and serve with white rice.
  • Enjoy!

Nutrition Facts : Calories 919 calories, Carbohydrate 77 grams, Fat 63 grams, Fiber 16 grams, Protein 25 grams, Sugar 27 grams

EASY THAI SHRIMP SOUP



Easy Thai Shrimp Soup image

Skip the take-out and try making this at home - it's unbelievably easy and 10000x tastier and healthier!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 13

1 cup uncooked basmati rice
2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1 tablespoon freshly grated ginger
2 tablespoon red curry paste
1 (12-ounce) can unsweetened coconut milk
3 cups vegetable stock
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves

Steps:

  • In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Stir in rice, shrimp, lime juice and cilantro. Serve immediately.

CHICKEN WITH LEMONGRASS AND BASIL



Chicken with Lemongrass and Basil image

One of my all time favourite dishes. I always use free range chicken for best flavour.

Provided by SassySW

Categories     Main Dish

Time 30m

Yield 4

Number Of Ingredients 11

350 gram Chicken strips
2 teaspoon Peanut oil
1 clove Garlic
1 teaspoon Sambal olek
1 Onion in wedges
2 cups Green Beans
3 Tomato in wedges
1 tablespoon Fish sauce
2 tablespoon Lemon juice
1 cup Basil chopped
1 tablespoon Lemon Grass chopped

Steps:

  • Heat oil and cook lemongrass, garlic, sambal and onion for 3 minutes. Add chicken and stir-fry for 4 minutes. Add beans and cook for 3 minutes. Add tomatoes and heat through. Add fish sauce, lemon juice and basil. Serve with rice

Nutrition Facts : Calories 302 calories, Fat 16.3592299964 g, Carbohydrate 25.1227450010529 g, Cholesterol 35.875 mg, Fiber 4.41850012717061 g, Protein 15.4684900000464 g, SaturatedFat 3.2888204993916 g, ServingSize 1 1 Serving (288g), Sodium 751.642000000122 mg, Sugar 20.7042448738822 g, TransFat 2.5334489998236 g

THAI LEMONGRASS TOFU RED CURRY



Thai Lemongrass Tofu Red Curry image

This Thai Lemongrass Red Curry comes together in just 30 minutes. This recipe is versatile and you can switch up the protein and vegetables to your favorites or what you already have in your fridge! This curry is comforting and delicious!

Provided by rylee

Categories     Dinner

Time 30m

Number Of Ingredients 15

1 package rice noodles
1 block extra firm tofu (pressed)
¼ cup Olive & Co. Robust Extra Virgin Olive Oil (divided)
2 tablespoon sesame oil
2 large shallots (diced)
4 cloves garlic (grated)
1 inch fresh ginger (grated)
1 lemongrass stalk (bases slices, outer peels discarded, and banged with the back of a knife)
3-4 tablespoons red curry paste
2 14 oz. can full fat coconut milk
1 ½ tablespoons fish sauce
1 tablespoon honey
3 cups bok choy (chopped)
1-2 limes (juiced)
1/3 cup Thai basil (julienned)

Steps:

  • Make rice noodles according to package instructions. Drain and set aside.
  • Press tofu to remove any excess moisture for 15 minutes. Once pressed, slice into 1 inch cubes. In a small bowl, Toss tofu with 2 tablespoons of Olive & Co. Robust Extra Virgin Olive Oil and place a large skillet over medium-high heat.
  • Add tofu to hot skillet; cook for 7 minutes, turning to brown and crisp on each side. Once golden brown and crispy, transfer to a plate and set aside.
  • In a large skillet with high sides over medium-high heat, add the remaining Olive & Co. Robust Extra Virgin Olive Oil and sesame oil. Add shallots, ginger, garlic, and prepared lemongrass. Cook until fragrant and starting to caramelize, about 5 minutes.
  • Stir in the red curry paste and cook until fragrant, about 1 minute. Then add coconut milk, fish sauce, and honey, and bring to a boil.
  • Once boiling, add chopped bok choy, then cover and cook for about 5 minutes.
  • Remove from the heat and add lime juice and chopped Thai basil, and remove lemongrass stalk.
  • Taste and adjust for more fish sauce and lime juice.
  • Add your prepared rice noodles to a bowl and spoon over your lemongrass curry. Top with crispy tofu and any extra Thai basil and lime.

BASIL LEMONGRASS CURRY RECIPE BY TASTY



Basil Lemongrass Curry Recipe by Tasty image

Here's what you need: lemongrass, fresh basil, shallots, ginger, garlic, brown sugar, turmeric, ground coriander, cumin, salt, pepper, red pepper flakes, reduced-fat coconut milk, coconut oil, cooked rice, shrimp, bell pepper, green onion, broccoli

Provided by Emily Sajkoski

Yield 4 servings

Number Of Ingredients 19

4 stalks lemongrass
½ cup fresh basil
2 ½ shallots, divided
1 ginger, roughly chopped - 1 inches (2.54 cm)
3 cloves garlic
2 teaspoons brown sugar
½ teaspoon turmeric
½ teaspoon ground coriander
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon red pepper flakes
2 cans reduced-fat coconut milk
1 tablespoon coconut oil
4 cups cooked rice
1 lb shrimp, optional, shrimp, chicken
bell pepper
green onion
broccoli

Steps:

  • Add chopped lemongrass, basil, 1 shallot, garlic, ginger, ground coriander, cumin, turmeric, salt, pepper, red pepper flakes, and brown sugar to a food processor. Blend until a paste forms. (If difficult to combine, add 1 tbsp water to the mix and blend again).
  • Dice the remaining shallots and set aside.
  • Over medium heat, melt coconut oil in a large pan (big enough to hold 2 cans of coconut milk). Once the oil is hot and melted, add the basil lemongrass curry paste in. Let the curry paste bloom for 1 minute. Then add in the remaining chopped shallots and sauté until softened (2 minutes, approximately).
  • Pour in both cans of coconut milk and stir until combined. Cover and let curry reduce over medium heat for 20 minutes. Stir every so often. Season with salt and pepper.
  • While the curry simmers, prepare the meat and vegetables you will be using as desired.
  • Once the coconut curry has reduced and become thicker, begin assembling your dish. Pour the curry over a bed of rice, and top with any proteins and vegetables.
  • Serve and enjoy!

Nutrition Facts : Calories 864 calories, Carbohydrate 76 grams, Fat 48 grams, Fiber 1 gram, Protein 33 grams, Sugar 3 grams

THAI GREEN CHICKEN CURRY



Thai green chicken curry image

Quick to make and extremely tasty. Impress your friends with this amazing dish.

Provided by Recipe Trolley

Categories     Breakfast

Yield 4

Number Of Ingredients 17

750 g skinless chicken thighs, sliced thinly
25 ml groundnut oil
400 g frozen mixed peppers
400 ml coconut milk
200 ml chicken stock
6 lime leaves
200 g mangetout
1 handful basil leaves
8 wedges lime
4 garlic cloves, peeled and chopped roughly
2 shallots, peeled and chopped roughly
1 knob ginger, peeled and diced
2 lemongrass, peeled and chopped
4 green bird's eye chillies, chopped roughly
1 tsp ground cumin
1 small bunch coriander
2 tbsp fish sauce

Steps:

  • Curry paste, place the garlic, shallots, lemongrass, chillies, cumin, coriander and ginger into a food processor. Whizz until finely chopped, add the fish sauce and whizz again until a paste.
  • Heat 1 tablespoon of oil in a large pan on a medium heat, add the chicken and fry for around 7 minutes, or until just turning golden, then transfer to a plate.
  • Keep the pan to a medium heat, add the peppers and fry for 4 to 5 minutes, or until browning. Transfer to a the chicken plate.
  • Reduce the heat to medium-low and add the Thai green paste for 4 to 5 minutes, stirring occasionally.
  • Pour in the coconut milk and stock, and add the lime leaves. Turn the heat up and bring gently to the boil, then simmer for 10 minutes, or until reduced slightly.
  • Stir in the chicken and peppers, reduce the heat to low and cook for a further 5 minutes, or until the chicken is cooked through, adding the mangetout for the final 2 minutes.
  • Season carefully to taste with sea salt and freshly ground black pepper. Pick, roughly chop and stir through the basil leaves and some coriander leaves. Serve with lime wedges and steamed rice.

GINGER & LEMONGRASS TEA



GINGER & LEMONGRASS TEA image

Ginger & Lemongrass Tea is a soothing, comforting, invigorating and delicious way to enjoy tea. Aromatic and healthy, making this tea is so easy.

Provided by mayurisjikoni

Categories     beverage     Drinks

Time 10m

Number Of Ingredients 6

1¾ cups water
1 tsp fresh ginger (minced or grated)
4 stalks lemongrass, the green part
2 tsp black tea leaves (loose)
½ cup milk
3-4 tsp brown sugar/ honey

Steps:

  • Put the water in a saucepan over medium heat.
  • Cut the lemongrass into smaller pieces using a pair of scissors.
  • Add ginger and lemongrass.
  • Bring the mixture to a boil.
  • Allow it to simmer for 5 minutes.
  • Add tea leaves, sugar and milk.
  • Bring the mixture to a boil.
  • Allow it to simmer for 1-2 minutes.
  • Pour the tea through a fine sieve into mugs or cups.
  • Enjoy Ginger & Lemongrass Tea on its own or with your favourite snack. My favourite is to dunk buttered bread in it.

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