Sentences with phrase «kaffir lime leaves»

Add kaffir lime leaves, cinnamon, coriander and beef stock to the slow - cooker.

Curry ingredients 1/3 cup rice bran oil 1.5 kg cubed slow - cooker beef 200 ml coconut cream 200 ml beef stock 6 cloves 2 sticks of cinnamon 1 tsp caster sugar 1 tsp salt 3 kaffir lime leaves a handful of curry leaves, picked

Add coconut milk, kaffir lime leaves and chilli jam.

We've made a partial list of tabooed items: avocado, all citrus, French wine, Italian polenta, lemongrass, kaffir lime leaves, etc..

We slice up lemon grass, the sweet citrusy smelling plant that acts as an anti-inflammatory as well as all - natural acne medication, kaffir lime leaves, which will blend with the lemon grass to give the soup an essence of lemon, and straw mushrooms, a mild flavored vegetable that can help lower cholesterol as well as treat cancer.

3 cups homemade chicken stock (or fish stock) 3 - 4 stalks of lemongrass (the lower white parts only - about 6 inches long) Large piece of galangal (Thai ginger), sliced into about 12 rounds 4 - 6 kaffir lime leaves, handtorn in half 1 organic garlic clove, peeled, smashed

This version uses homemade chicken stock made from pastured chicken, nutrient - dense coconut milk and a variety of natural ingredients that have incredible flavors - lemongrass, galangal (a Thai ginger), kaffir lime leaves and chilies.

In a medium stockpot, bring chicken stock, lemongrass, galangal, kaffir lime leaves and garlic clove to a boil.

Oh, and I used dried kaffir lime leaves for the very first time and man, they impart such a unique flavor!

An easy SouthEast Asian chicken soup recipe with coconut milk, lemongrass and kaffir lime leaves.

* 2 shallots, chopped * 2 cloves garlic, chopped * 1 inch piece ginger, sliced * 2 stalks of lemongrass, tough outer stems and tips removed, coarsely chopped * 2 teaspoons ground coriander * 1-1/2 teaspoons ground turmeric * 2 tablespoons vegetable oil * 2 teaspoons shrimp paste * 2 bell peppers (your choice of colors), finely sliced * 4 kaffir lime leaves * 1 can coconut milk * 1 pound shrimp, shelled and deveined * Salt and pepper

A taste of East Asia with notorious regional ingredients including Szechuan peppercorns, lemongrass, seaweed, ground kaffir lime leaves and shiitake mushroom powder - all freshly ground & blended into recipe - ready spice blends for cooking your favorite dishes like Japanese or Thai green curry or your favorite Szechuan recipe!

Also what about thoe flavours used in Thai cooking like lemon grass and kaffir lime leaves?

Where do you get kaffir lime leaves, Monica?

I got the Thai eggplants, Thai basil, galangal, kaffir lime leaves and curry paste at the 99 Ranch Market in Gardena.

Add chiles, kaffir lime leaves, coconut milk, sugar, fish sauce, cumin, and 1 1/2 cups water to wok.

Instead of roasting a chicken in milk and aromatics, like cinnamon, lemon and sage, I've used a basting sauce that is composed of traditional Thai curry ingredients — coconut milk, fish sauce, green curry paste, chiles and kaffir lime leaves.

organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used Thai Kitchen brand) * 1 large organic sweet potato, chopped into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup roast turkey, shredded or chopped into bite - sized pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy, chopped into bite - sized pieces * 1/2 -1 cup chopped fresh cilantro or Thai basil (or a combination of the two) * fresh lime juice to taste for serving - optional * sriracha or your favorite hot chile sauce for serving (I used my homemade chile garlic sauce)- optional

I decided to adapt the recipes I found on the web to ingredients are easier to find — considering my Italian readers — e.g. ginger for galangal, limes for kaffir lime leaves, cilantro for coriander root.

To the pot, add the fennel, parsnips, another pinch of salt, kaffir lime leaves and enough vegetable broth / water to just cover the vegetables.

1 cup coconut milk 1 salmon fillet, weighing about 1 1/4 -1 1/2 pounds 3 tablespoons fish sauce 2 kaffir lime leaves 2 limes 3 - 4 bird's eye chilies (more or less depending on your heat tolerance)

Discard lemongrass stalks, kaffir lime leaves and kombu, if using.

Raise the heat a little and add stock, coconut milk, curry, maple syrup, kaffir lime leaves and a teaspoon or two of kosher salt.

Also add any of the following optional add - ins that you are using: sweet potato / carrots, mushrooms, lemongrass, kaffir lime leaves and kombu.

Look for kaffir lime leaves, curry paste, fish sauce and coconut milk in Asian markets and gourmet food stores.

If using kaffir lime, combine coconut milk and kaffir lime leaves in a small saucepan and bring to a gentle boil to infuse.

All the ingredients here are quite commonplace, but I couldn't resist to call for an optional infusion with kaffir lime leaves, which come from a tree native to Southeast Asia, and are used widely in the cuisines of that part of the world.

This includes beetroot, coriander, coconut, cream, curry leaves, chillis, jalapeno, paprika, garlic, horseradish, kaffir lime leaves, limes, lemongrass, lemon, mint, almonds, peanuts, cashews, onions, orange, sultanas, oregano, parsley, sugar, sea salt, honey, tomatoes, vinegar, yogurt and more.

Stew 2 pounds beef chuck, trimmed, cut into 1 1/2 — 2 - inch cubes 3 tablespoons soy sauce 9 cups beef broth, low - salt 1 cup halved shallots 3 medium carrots, peeled, halved lengthwise, cut into 1/4 - inch half - moons 6 fresh or frozen kaffir lime leaves

Laced with galangal, kaffir lime leaves and chiles, this paste introduces the flavors of Thailand in the best ways possible.

Hard to come up with a good substitute for kaffir lime leaves.

Add water, kaffir lime leaves, salt, and chili.

Tom Kha Gai is traditionally flavored with lemongrass, kaffir lime leaves and galangal root.

I made it without the kaffir lime leaves, and it was very good.

Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)

2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)

This version uses lemongrass (which I found in the herb section of Whole Foods — and I plan to try planting in my garden soon), and substitutes regular lime zest and juice for the kaffir lime leaves, and ginger root for the galangal.

Arrange the lime slices on top of the fish and sprinkle the kaffir lime leaves and chilies all over it.

Add the lemongrass, kaffir lime leaves, and bring to a boil; reduce to a simmer and cook until al dente, about 40 minutes.

An array of ingredients crucial to Thai cooking, including fresh green peppercorns, garlic, galangal, Thai chiles, Thai eggplant, kaffir lime leaves, lemongrass and shallots.

Add kaffir lime leaves.

Add the coconut milk, 1/2 cup water, kaffir lime leaves, and coconut sugar.

Remove the kaffir lime leaves from the curry and season with salt.

** Substitute with extra lime juice if you are unable to find kaffir lime leaves.

In a large pot, combine the lemongrass, mushrooms, shallot, kaffir lime leaves and water then bring to a boil.

Mince the kaffir lime leaves.

It calls for 4 kaffir lime leaves.

If you haven't cooked with kaffir lime leaves in the past, we can't wait to introduce you to these herbaceous, citrusy gems.

Finely chop the Thai chile and kaffir lime leaves.

Also, if you can't find bird's eye chilis or kaffir lime leaves (I was able to find them at my local Asian market), you can substitute jalapeños and add a little more lime juice.