Best 4 Basil Lemongrass Curry Recipe By Tasty Recipes

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Indulge in a tantalizing culinary journey with our Basil Lemongrass Curry, a symphony of flavors that will awaken your senses. This delectable dish, rooted in Thai cuisine, captivates with its vibrant green hue, the aromatic interplay of basil and lemongrass, and a harmonious blend of spicy, sweet, and sour notes. Join us as we explore three enticing variations of this curry: chicken, tofu, and vegetables, each offering a unique taste experience. Whether you prefer the succulent tenderness of chicken, the meaty texture of tofu, or the vibrant medley of vegetables, our Basil Lemongrass Curry will leave you craving more.

Here are our top 4 tried and tested recipes!

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 LEMONGRASS AND BASIL CHICKEN



Thai Lemongrass and Basil Chicken image

Make and share this Thai Lemongrass and Basil Chicken recipe from Food.com.

Provided by sexymommalucas

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb green chinese long beans, trimmed and cut into 2-inch pieces or 1 lb young green beans, trimmed and cut into 1 1/2 -inch pieces
2 teaspoons peanut oil
1 1/4 lbs boneless skinless chicken breasts, all fat removed, cut crosswise into thin strips
1 medium onion, thinly sliced, rings separated
4 large garlic cloves, minced
2 stalks lemongrass, tough outer leaves removed, 4 inches of each stalk minced
3 tablespoons Thai fish sauce
2 teaspoons sugar substitute
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 cup fat-free no-salt-added canned chicken broth
2 tablespoons spicy oyster sauce
fresh ground pepper
2 cups cooked basmati rice
1/4 cup Thai basil

Steps:

  • Boil the beans in water until crisp cooked. Drain and place in ice water to stop cooking. Drain again and set aside.
  • Heat peanut oil in a heavy non-stick skillet or wok until very hot. Add the chicken, onion and garlic. Stir-fry for 4 minutes until chicken begins to cook through. Add the lemongrass, fish sauce, sugar substitute, coriander, and turmeric. Stir-fry for another 2 minutes. Add the beans, broth, and oyster sauce. Reduce the heat and simmer until the sauce thickens and chicken is cooked through. Season with pepper.
  • To serve, mold the rice using a 1/2 cup (small gratin cups and place the chicken around the rice. Garnish with basil. Serve immediately.

STEAMED MUSSELS WITH CURRY AND LEMONGRASS



Steamed Mussels with Curry and Lemongrass image

Categories     Milk/Cream     Appetizer     Steam     Quick & Easy     Mussel     Curry     White Wine     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

1 cup dry white wine
1 cup heavy cream
2 garlic cloves, minced
1 tablespoon minced shallot
1 stalk fresh lemongrass* (lower 6 inches only), outer leaves discarded and root ends trimmed, cut into 1-inch pieces
2 teaspoons curry powder
1 1/2 pounds black mussels (preferably cultivated), scrubbed well in several changes of water and beards pulled off
1 tablespoon thinly sliced scallion
1 tablespoon unsalted butter
*available at Asian markets and some specialty foods shops

Steps:

  • In a 5- to 6-quart heavy kettle bring wine and cream to a boil with garlic, shallot, lemongrass, and curry powder. Add mussels and cook, covered, over moderately high heat 4 to 6 minutes, or until opened, discarding any unopened ones and lemongrass. Using a slotted spoon divide mussels among 4 bowls.
  • Add to liquid remaining in kettle scallion, butter, and salt and pepper to taste, stirring until butter is incorporated, and spoon over mussels.

VIETNAMESE LEMON GRASS CHICKEN CURRY



Vietnamese Lemon Grass Chicken Curry image

This recipe has been passed down from my grandmother in Vietnam and makes the best aromatic, slightly spicy chicken curry ever. Fresh lemongrass is the secret! Serve over white or sticky rice and you're in heaven.

Provided by MommyFromSeattle

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 40m

Yield 4

Number Of Ingredients 8

2 tablespoons vegetable oil
1 lemon grass, minced
1 (3 pound) whole chicken, cut into pieces
⅔ cup water
1 tablespoon fish sauce
1 ½ tablespoons curry powder
1 tablespoon cornstarch
1 tablespoon chopped cilantro

Steps:

  • Heat the vegetable oil in a skillet over medium heat. Stir in the lemon grass, cooking until fragrant, 3 to 5 minutes. Place the chicken into the skillet. Cook and stir the chicken until no longer pink in the center and the skin is browned, about 10 minutes. Stir in the water, fish sauce, and curry powder. Increase heat to high and bring to a boil. Reduce heat and simmer for 10 to 15 minutes.
  • Mix cornstarch and 2 tablespoons of the curry sauce in a small bowl, until smooth. Stir cornstarch mixture into the skillet and simmer until sauce has thickened, about 5 minutes. Garnish with cilantro before serving.

Nutrition Facts : Calories 812.9 calories, Carbohydrate 4.6 g, Cholesterol 255 mg, Fat 58.4 g, Fiber 0.8 g, Protein 63.8 g, SaturatedFat 15.8 g, Sodium 514.8 mg, Sugar 0.2 g

Tips:

  • For the best flavor, use fresh basil and lemongrass. If you don't have fresh basil, you can use 1 tablespoon of dried basil.
  • If you don't have fresh lemongrass, you can use 1 teaspoon of dried lemongrass or 1/2 teaspoon of lemongrass paste.
  • You can adjust the amount of chili peppers to your liking. If you don't like spicy food, you can omit the chili peppers altogether.
  • If you don't have coconut milk, you can use unsweetened almond milk or chicken broth instead.
  • Serve the curry with rice, noodles, or your favorite side dish.

Conclusion:

This basil lemongrass curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to please everyone at the table.

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