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
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
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
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
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
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
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
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
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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