Chili Coconut And Lemon Grass Pesto Recipes

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CHICKEN AND COCONUT CURRY



Chicken and Coconut Curry image

A very yummy, spicy, but not too hot chicken curry! If you can't find lemon grass, try using lemon balm, 2 leaves (chopped) for each stick called for. It's not the same, but it works beautifully! Marinating time is not included in the time estimate. Recipe harvested from the Internet.

Provided by stormylee

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

6 tablespoons soy sauce
2 tablespoons ground cumin
3 tablespoons mild curry paste
1 tablespoon ground turmeric
2 garlic cloves, crushed
4 tablespoons sweet chili sauce
3 sticks lemongrass, finely chopped
4 chicken breasts (130 g each)
5 tablespoons peanut butter
300 ml coconut milk
2 fresh kaffir lime leaves or 4 dried kaffir lime leaves

Steps:

  • Cut chicken breasts into 2 cm pieces.
  • Combine soy sauce, cumin, curry paste, turmeric, garlic, sweet chili sauce and lemon grass in a bowl.
  • Add chicken and stir to coat well.
  • Cover and refrigerate overnight (or during the day) to marinate.
  • Place marinated chicken, peanut butter, coconut milk and kaffir lime leaves in a saucepan, bring mixture to boil and simmer over low heat, stirring occasionally, for 20-25 minutes or until chicken is cooked through.
  • Discard kaffir lime leaves.
  • Serve with coconut rice.

Nutrition Facts : Calories 552.5, Fat 40.6, SaturatedFat 20.4, Cholesterol 92.8, Sodium 1707.2, Carbohydrate 10.5, Fiber 2.1, Sugar 2.4, Protein 40.4

STEAMED RICE WITH COCONUT AND LEMON



Steamed Rice With Coconut and Lemon image

Make and share this Steamed Rice With Coconut and Lemon recipe from Food.com.

Provided by littleturtle

Categories     Lemon

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 cups jasmine rice, rinsed until the water runs almost clear (2-3 times)
2 1/2 cups stock or 2 1/2 cups water
1 teaspoon salt
1 (14 ounce) can coconut milk
1 lemon, juice and zest of

Steps:

  • In a pot with a tight-fitting lid (or rice cooker) combine all ingredients.
  • Bring to a boil over medium-high heat, cooking uncovered; stir occasionally.
  • When rice boils, cover pot and reduce heat to low.
  • Cook for 15 minutes.
  • Remove from heat and let sit with lid on for 10 minutes.

Nutrition Facts : Calories 362.7, Fat 12.6, SaturatedFat 10.9, Sodium 426.5, Carbohydrate 56.8, Fiber 3.3, Sugar 4.4, Protein 6.1

SEA BASS STEAMED WITH LEMON GRASS AND CHILI COCONUT BROTH



Sea Bass Steamed with Lemon Grass and Chili Coconut Broth image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 13

1 cup fish stock
1/4 cup dry sherry
1/4 cup lowsodium soy sauce
3 stalks fresh lemongrass, crushed
2 tablespoons peeled , finely chopped fresh ginger
1 chili pepper or 1/4 teaspoon crushed red pepper
1/4 cup chopped scallions
12 large fresh shiitake mushroom caps
1 small bok choy, washed and sliced into wedges
1/4 cup unsweetened coconut milk
1 teaspoon Thai red curry paste
1 1/2 pound whole sea bass, scales removed, head on and gutted
1 recipe Saffron Basmati Rice

Steps:

  • Combine the fish stock, dry sherry and soy in a large skillet and bring to a boil and then reduce to a simmer. Crush the lemon grass with the back of a knife to release its oils and chop the ginger. Add the lemongrass, ginger and all remaining ingredients except the fish to the simmering liquid and continue to simmer gently for 15 minutes.
  • The skillet should be large enough so that when the fish is placed in a bamboo steamer, the steamer basket nestles over the skillet tightly. Place lettuce leaves on steamer basket and lay whole sea bass on bed of lettuce. After placing the whole fish in the bamboo steamer and the steamer is nestled over the simmering liquid, cover the basket with a bamboo cover, lower the heat to a gentle simmer and steam gently for 8 to 9 minutes. When completely cooked, remove from the heat, place the fish on a bed of the bok choy and mushrooms and strain the broth. Discard the lemon grass, and ladle a little of the broth over the top. Scatter the more chopped scallions freely as a garnish.

SPICY COCONUT MUSSELS WITH LEMONGRASS



Spicy Coconut Mussels With Lemongrass image

Mussels are cheap, delicious and relatively fun to eat: saline, mild and plump little bites. They are also extremely easy to cook, especially if they've been farmed (most mussels you find in markets have been). Just give them a good rinse, and they are ready to go. Here the treatment heads in the general direction of Thailand, offering a sauce of coconut milk, lemongrass, garlic and chiles that perfectly frames the sweetness of the meat.

Provided by Melissa Clark

Categories     dinner, weekday, main course

Time 20m

Yield 2 servings

Number Of Ingredients 12

2 tablespoons coconut or safflower oil
1 shallot, finely chopped
3 garlic cloves, finely chopped
1 stalk lemongrass, trimmed (outer layers removed) and finely chopped
1/2 to 1 small hot chile (like Thai bird, Serrano, Scotch bonnet or jalapeño), seeded and finely chopped
1 cup unsweetened coconut milk
2 pounds fresh mussels, rinsed well
Zest of 1/2 lemon
1 teaspoon lemon juice, or to taste
1/2 teaspoon Asian fish sauce, or to taste
1/2 cup whole cilantro leaves
1 or 2 croissants, split in half.

Steps:

  • Heat the oil in the bottom of a large pot until hot. Add the shallot, garlic, lemongrass and chile. Cook over medium heat until soft, about 3 minutes. Add the coconut milk and mussels. Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed). Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot. Stir the lemon zest and juice, fish sauce and cilantro into the pot. Taste and add more fish sauce and/or lemon juice if needed (fish sauce provides the salt).
  • As the mussels cook, heat the broiler. Place the croissants, cut side up, on a small baking sheet. Run under the broiler until just golden. Put the mussels in two wide, shallow bowls. Ladle the broth over them and serve with the croissants.

Nutrition Facts : @context http, Calories 869, UnsaturatedFat 20 grams, Carbohydrate 42 grams, Fat 53 grams, Fiber 2 grams, Protein 60 grams, SaturatedFat 27 grams, Sodium 1536 milligrams, Sugar 6 grams

SALMON AND LEMON GRASS PESTO



Salmon and Lemon Grass Pesto image

I really love this pesto on fish, I like salmon but you could use any fish you like. Its nice served with simple baby potatoes and perhaps some mesclun or rocket with a seeded mustard dressing

Provided by Latchy

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

35 g roasted unsalted peanuts
2 red chilies, chopped coarsely (can take out seeds)
1 stalk fresh lemongrass, chopped coarsely
1/2 cup tightly packed fresh coriander leaves
80 virgin olive oil
1 tablespoon lemon juice
extra oil, for shallow frying
1 kg salmon fillet

Steps:

  • Blend the 1st 6 ingredients together until mixture becomes a paste.
  • Cover the pesto and refrigerate until required.
  • Heat enough oil or use oil spray on the base of large pan.
  • Cook fish on both sides until cooked as you desire it.
  • Serve the fish topped with the pesto.

Nutrition Facts : Calories 234.2, Fat 8.7, SaturatedFat 1.3, Cholesterol 86.7, Sodium 114, Carbohydrate 2.7, Fiber 0.7, Sugar 1.1, Protein 35.1

CILANTRO, LEMON & CHILI PESTO



Cilantro, Lemon & Chili Pesto image

A tasty pesto incorporating the flavours of cilantro, lemon & chili. Ideal served stirred into freshly cooked pasta, boiled new potatoes or spooned over freshly cooked fish.

Provided by English_Rose

Categories     Sauces

Time 15m

Yield 2 cups

Number Of Ingredients 8

5 1/2 ounces cilantro
6 garlic cloves, peeled and roughly chopped
2 1/2 ounces pine nuts
5 ounces parmesan cheese, finely grated
1 lemon, zest and juice
1 red chili pepper, deseeded and roughly chopped
1 cup olive oil
salt & freshly ground black pepper

Steps:

  • Place all the ingredients except for the oil and seasoning into a food processor and blitz until smooth.
  • Then with the motor running pour in the olive oil in a slow steady stream so that the sauce emulsifies.
  • Taste and season accordingly with salt and freshly ground black pepper.

Nutrition Facts : Calories 1549.8, Fat 153.2, SaturatedFat 29, Cholesterol 62.4, Sodium 1127.6, Carbohydrate 21.1, Fiber 6.6, Sugar 3.9, Protein 35.4

CHILI, COCONUT AND LEMON GRASS PESTO



Chili, Coconut and Lemon Grass Pesto image

Make and share this Chili, Coconut and Lemon Grass Pesto recipe from Food.com.

Provided by lindseylcw

Categories     Coconut

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients 7

4 stalks lemongrass
2 ounces fresh coconut, grated
2 green chili peppers, seeded and chopped
2 garlic cloves, crushed
1 lime, juice of
3 1/2 tablespoons vegetable oil
1/4 teaspoon salt

Steps:

  • Strip tough outer leaves from lemon grass and chop roughly.
  • put this and rest of ingredients into processor and puree.
  • will keep in fridge for 2 weeks if covered in oil.
  • Note add fresh coriander if liked.

Nutrition Facts : Calories 84.7, Fat 8.4, SaturatedFat 2.9, Sodium 75.1, Carbohydrate 2.8, Fiber 0.8, Sugar 1.1, Protein 0.5

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