Sentences with phrase «of kaffir lime»

Or pour Pampelonne's Rosé Lime, a sparkling canned cocktail with pleasing notes of kaffir lime, ruby red grapefruit and, yes, passion fruit.

But if a sweet ripe mango is out of reach where you live, you can omit it — the bright flavours of the kaffir lime leaves, lemongrass and coconut milk will do a wonderful job on their own.

for the rice 1 cup black Forbidden rice 1 3/4 cup full fat coconut milk handful of kaffir lime leaves — bruised with the back of a knife pinch of salt

I didn't know what to expect actually, while cooking this curry, the aroma of kaffir lime and coconut flavour filled the whole house... very delightful and mouthwatering.

I used lime zest instead of kaffir lime leaves, and some yellow onion instead of shallots.

Exotic salsa - crunchy veggies, juicy tropical fruits, and exotic perfume of kaffir limes, guava, fresh mint and cilantro - this salsa is super flavorful and delicious, and a great accompaniment for grilled seafood.

Not exact matches

-LSB-...] Squash Noodle Soup with Healing Turmeric - Ginger Broth, Roasted Carrots and Beluga Lentils Anti-inflammatory trio of turmeric, ginger and garlic, finished with aromatic lemongrass, kaffir lime leaves and lemon.

1 stalk lemongrass, finely sliced (use only the bottom 6» of the stalk) 1 teaspoon lime zest, preferably kaffir lime 1 - 2 dried Thai bird chiles, seeds removed 1/2 teaspoon ground cinnamon 2 cardamom pods, husked 1-1/4 teaspoons turmeric 1 tablespoon coriander seeds 1-1/2 teaspoons cumin seeds 1 tablespoon fresh galangal or ginger root, minced (see Chef's Note) 1 tablespoon coconut milk (optional)

I'm doing a bit of an asian riff on this tonight — coconut oil, kaffir lime leaves, coriander root (no ginger in house sadly), coriander leaves, lime zest, plus some feta marinated in chilli & coriander.

Before adding the coconut milk (we used 3 cans of the light stuff) to the squash, we warmed it up with 3 kaffir lime leaves, 2 stalks of lemongrass, 2 slices of galanga and 2 cloves of garlic along with the curry paste.

I even had to make a couple substitutions (I couldn't find galangal or kaffir lime leaves) and it still tasted amazingly good, but next time I'm going to make the effort to track down all of the authentic ingredients so that I can see just how much more amazing it can taste!

The recommended substitution is the same number of thick strips of lime peel (each piece about 2 × 1 inches in size), but if you can get kaffir lime leaves I think it would be worth it.

If you try making it, I would highly recommend sourcing all of the proper ingredients — I think the lemongrass, galangal and kaffir lime leaves are all needed to give this dish it's distinctive and delicious flavor.

piece of galangal, cut into thin slices (about 1/4 inch) * 4 kaffir lime leaves, torn ** 1 stem lemongrass, sliced lengthwise and cut into 3 - 4 pieces 1 or more chili peppers (of your choice, although bird's eye is most commonly used), seeded and sliced 2 tablespoons fish sauce (or to taste) 2 - 3 tablespoons lime juice (or to taste) 5 medium button mushrooms, sliced (straw mushrooms are more authentic, but definitely not essential) 1 chicken breast (approx.

Trying not to waste, I used the kaffir lime juice instead of lime.

For those of you who are curious, I made note of everything in my freezer: five types of chili powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.

2 cans full fat unsweetened coconut milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder 3 lemongrass stalks — cut into 2 - inch pieces and bruised with the back of a chef's knife 2 large handfulls kaffir lime leaves — bruised 1 large or 2 small ripe, sweet mangoes — peeled and pitted zest and juice of 1 lime 1/2 cup light agave syrup or other sweetener of choice

Garnish with a pinch of julienned kaffir lime leaves.

Heat the rest of the milk, lemongrass and kaffir lime leaves in a medium sized pan.

Signatures include the Andromeda — pisco, green chile vodka, lime and grapefruit, with a splash of rosè cordial and the Fontanarosa (named after Gullo's grandmother)-- kaffir lime vodka, lime, fennel and beet.

Coconut kaffir lime cooler - with its clean, refreshing taste, intriguing aroma, and a good amount of healthy fat and minerals, this smoothie is a great breakfast alternative on a hot morning.

1 stalk lemon grass 2 — 3 birds eye chilli's 1 teaspoon of fresh ginger 1 — 2 kaffir lime leaves 1 lime 1 tomato 2 — 3 oyster mushrooms (or any variety you have) 1/2 onion 1 can of coconut milk 1 1/2 tablespoons of fish sauce Juice of half lime 100 grams of chicken Spring onions & coriander

* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.

Here's what I substitued: - 2 tbls of date sugar and 1tsp of my red chile paste for the «dates and tamarind cooking sauce» - 2 tsp of lime juice for the kaffir lime leaves (since lime juice and lime zest are good substitutes for the leaves if you are unable to find them at an asian store or online)- 1 small sweet onion in place of the green onions.

Caryn Hartglass: And this is with vegetable stock, lemon grass, coconut milk, fresh ginger, the kaffir lime leaves or lime zest, and then your choice of assorted vegetables like carrots, zucchini, broccoli, eggplant, mushrooms, yellow onion, green or red chilies, some lime, Braggs Aminos, some salt, cilantro, Napa cabbage, and mung bean sprouts.

I make coconut curry kale chips by blending coconut meat with the water, a few fresh kaffir lime leaves, a TBSP of nutritional yeast, and some curry together and then coating the Kale leaves before I bake.

Add the minced kaffir lime, minced ginger, sliced scallions, chopped mint, and as much of the Thai chile as you'd like to a large bowl.

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

I think I just need to buy a kaffir lime tree, I'm too far away from the proper market to keep the leaves fresh for any amount of time.

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

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.

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)

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)

1.8 lbs (800 g) of duck magret (2 big duck breasts) 1.4 oz (40g) of red curry paste 1.4 oz (40g) of galangal 1 oz (30g) of sugar (I used coconut sugar for more flavor) 2 cups (50 cl) of water 1.7 cups (40 cl) of coconut milk 18 sweet basil leaves 12 cherry tomatoes 10 lime kaffir leaves 1 small pineapple (Victoria type) 4 tablespoons of olive oil 3 tablespoons of fish sauce (or nuoc - mâm) 1 teaspoon of salt

I love the hot spices and the flavors of lemongrass, sweet basil and lime kaffir... When I saw this duck magret in pineapple red Thai curry recipe in last issue of French Saveurs magazine, I couldn't resist to try it, shoot it and share it with you!

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

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.

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

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

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

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

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.

There are more than a hundred herbs and spices used in Thai cuisine; these are some of the most commonly used: lemongrass, ginger, turmeric, galangal, kaffir lime, lime, tamarind, coriander, holy basil or sacred basil, sweet basil, cloves, siam cardamom, black pepper, cinnamon.

Fun Fact: Red curry paste contains a whole bunch of amazing superfood ingredients including red chili pepper, lemongrass, garlic, ginger and kaffir lime.

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!

* 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

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.

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

Our Brazilian orchid filled candle features an enticing blend of fragrances with kaffir limes, plumeria and fresh coconuts.

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.