Best 3 Corianderlemon And Chilli Paste Recipes
**Indulge in a symphony of flavors with our Coriander, Lemon, and Chilli Paste, a versatile condiment that elevates any meal to new heights.** Experience the perfect balance of tangy, spicy, and refreshing notes, all harmonized in a smooth, vibrant paste. Discover three distinct recipes within this article, each showcasing the paste's remarkable versatility.
**1. Coriander, Lemon, and Chilli Paste:** The foundational recipe, crafted with fresh coriander, zesty lemons, fiery chilies, and aromatic garlic. Learn how to make this essential paste that forms the backbone of the other recipes.
**2. Coriander and Lemon Chutney:** Transform the paste into a vibrant chutney by adding sweet, juicy tomatoes and a hint of jaggery. This flavorful condiment pairs perfectly with grilled meats, roasted vegetables, or as a sandwich spread.
**3. Coriander and Lemon Curry:** Elevate your culinary skills with a tantalizing curry featuring the paste, coconut milk, and a blend of aromatic spices. Prepare to delight your taste buds with this rich and flavorful dish.
THE BEST CHILI
There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
- Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
- Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
- Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
- Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
- Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
- Top with sour cream, Cheddar and scallions. Serve with tortilla chips.
HOT CHILLI PASTE
An Asian favorite, add to stir-fries, sauces or just as it is to your favorite foods for that extra little kick. You can use fresh or dried chile peppers in this recipe.
Provided by PalatablePastime
Categories Sauces
Time 1h10m
Yield 1 batch
Number Of Ingredients 4
Steps:
- If you are using dry chilies, soak them in a bowl of boiling water until they have softened, about an hour; then drain the soaked chilies and prepare as usual.
- Process all ingredients in a blender or food processor, adding oil a little at a time until mixture becomes smooth and pasty and of the right consistency (How much oil you use really depends on the size of your chilies).
- Store refrigerated in an airtight container, covering the top of the paste with a little bit of oil.
Nutrition Facts : Calories 624.4, Fat 67.7, SaturatedFat 11.4, Sodium 1167.5, Carbohydrate 6.1, Fiber 0.7, Sugar 2, Protein 1.2
CORIANDER,LEMON AND CHILLI PASTE
I think this recipe is from Chile.Its very taste and smells great.It goes with anything,Curries,Sandwiches,BBQS ETC.It can be pretty HOT depending on the types of chillis you use.You will have to stir the ingredients in the blender to make sure it mixes well into a paste.Store in fridge.
Provided by Andre The Giant
Categories Vegetable
Time 30m
Yield 2 cups, 1 serving(s)
Number Of Ingredients 7
Steps:
- Remove the coriander leaves from their stems and place the leaves in a blender,add the rest of the ingredients and blend into a paste.
Nutrition Facts : Calories 1466.7, Fat 138.6, SaturatedFat 19, Sodium 2465.3, Carbohydrate 70.9, Fiber 22.2, Sugar 23.1, Protein 15.3
Tips:
- Choose the freshest ingredients: The quality of your ingredients will greatly impact the taste of your coriander lemon and chili paste, so be sure to use fresh, high-quality ingredients.
- Use a sharp knife: A sharp knife will make it easier to finely chop the ingredients and achieve a smooth paste.
- Don't be afraid to adjust the ingredients to your taste: The recipe is a starting point, so feel free to add more or less of any ingredient to suit your taste.
- Store the paste in an airtight container in the refrigerator for up to 2 weeks: You can also freeze the paste for up to 3 months.
- Use the paste as a marinade, dipping sauce, or condiment: This versatile paste can be used to add flavor to a variety of dishes.
Conclusion:
Coriander lemon and chili paste is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. With its bright, citrusy flavor and a hint of heat, this paste is sure to become a staple in your kitchen. Whether you use it as a marinade, dipping sauce, or condiment, this paste is sure to please everyone at your table. So next time you're looking for a way to add some extra flavor to your meal, give coriander lemon and chili paste a try. You won't be disappointed!
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