Saturday, 19 June 2010

A couple of recipes using Asian herbs

Red curry with chicken, ginger and Thai basil
From the garden:
· 3 cloves garlic
· 4cm piece ginger, peeled, sliced
· 6 (about 350g) Lebanese eggplants, sliced diagonally
· 10 snake beans, cut into 4cm lengths
· 6 kaffir lime leaves, torn
· 200g grape or cherry tomatoes
· 3/4 cup Thai basil leaves,
· garlic chives
· lime wedges,
From the shop
· 250g pineapple, cut into 2cm pieces
· 3 x 270ml cans coconut cream
· 1/3 cup Thai red curry paste
· 2 tablespoons fish sauce
· 1 tablespoon soy sauce
· 2 tablespoons grated palm sugar
· 2 (600g) chicken breast fillets, thinly sliced
· Jasmine rice.
1. Using a pestle and mortar, pound garlic and ginger to a paste. Set aside.
2. Heat 250ml (1 cup) coconut cream in a large saucepan over medium high heat and cook, stirring, until mixture thickens and oil starts to separate. Add curry paste and stir for 3 minutes, then add ginger paste and stir for 1 minute. Add eggplants and stir for 2 minutes. Add remaining coconut cream, snake beans, lime leaves, pineapple, sauces, sugar and 150ml water. Bring to the boil and simmer for 5 to 8 minutes or until eggplants are tender. Add chicken and tomatoes, and cook for 2 to3 minutes or until chicken is cooked through. Stir in basil leaves and serve with extra basil, rice, chives and lime wedges.
Thai Basil

Lettuce Cups with chicken, kaffir lime and lemongrass salad
From the garden
· 2 long fresh red chillies, deseeded, finely chopped
· 1 stem lemon grass, pale section only, finely chopped
· 1 small red onion, finely sliced
· 3 kaffir lime leaves, centre vein removed, finely shredded
· 60ml (1/4 cup) fresh lime juice
· 1/2 cup fresh coriander leaves
· 1/2 cup fresh mint leaves, torn
· 1 iceberg lettuce, leaves separated, washed, dried
From the shop
· 2 tsp vegetable oil
· 500g lean chicken mince
· 2 tsp fish sauce
· 2 tsp brown sugar
· Steamed basmati rice, to serve
 Heat the oil in a wok over high heat. Add the chilli and lemon grass and stir-fry for 1 minute. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 3-4 minutes or until cooked through. Transfer the chicken mixture to a large heatproof bowl. Add the onion and kaffir lime and stir until well combined.
Whisk lime juice, fish sauce and sugar in a jug until the sugar dissolves. Add to the chicken mixture with the coriander and mint and combine. Arrange the lettuce leaves on serving plates. Spoon the chicken mixture into lettuce leaves. Serve with rice

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