Tag-Archive for » Coriander «
I tagged this recipe to make for a game that I play on Zaar it was absolutely delicious. I made this as a main course but I also made another of this chef’s recipes for a starter that night, which I will post soon. It was a very easy recipe to prepare and we just loved all the flavours that came through from the curry paste to the fresh herbs used. I added red pepper, zucchini and snow peas as the vegetables and it all went together really well with just the right amount of heat for us. To read more reviews on this recipe pleas click here. Make sure you check out other recipes by this chef as she has some really great ones and quite an extensive list of them.
Ingredients
2 Tablespoons oil
1 Large onion, sliced into wedges
1 Clove garlic
2 Teaspoons grated fresh ginger
1 (50 g) Packet green curry paste
1 (400 ml) Can coconut milk (I use light)
1 Cup water
1 Tablespoon lime juice
1 Tablespoon fish sauce
600g Fish, a white firm,strong flavoured fish is best,cut into about 2 1/2 cm chunks
1 Green chilies, sliced
400g Assorted green vegetables (we used capsicum, snow peas, zucchini. You could also use bok choy, asparagus, green beans, brocolli)
3 Spring onions, finely sliced
1/2 Cup chopped fresh coriander (cilantro)
1/2 Cup basil leaves (packed)
Method
1. Heat the oil in a large wok, and fry the onion, ginger and garlic for about 5 minutes or until softened.
2. Add the green curry paste, and fry for another 2 minutes.
3. Add the coconut milk, water, lime juice and fish sauce and bring to the boil.
4. Reduce to a simmer and add the fish, and any of the longer-to-cook vegetables you have chosen and cook for about 5 minutes (I added the beans along with the fish).
5. Also add about half the fresh coriander.
6. Add the remaining softer vegetables, and cook for a further 2-3 minutes, being careful not to overcook the fish, or knock it around too much as you stir through the vegetables.
7. Stir through the fresh herbs gently.
Serve in deep bowls over steamed rice, scattered with the fresh spring onions.
All photos taken by me unless otherwise stated.
This is a wonderful sauce recipe, I served ours over tuna steaks and paired really well with them. I will look forward to trying this with some white fish fillets next time. I also took the chefs advise and added sweet chili sauce to the mix to give it a bit of a kick, which I thought was a fantastic addition to the sauce. To view more photos of this recipe or to read all the reviews please click here. This chef has some fantastic recipes so be sure to check out more of them while you are there.
Ingredients
1 Large ripe mango, peeled and flesh removed from the stone (can use equivalent de-fro
sted from frozen mango)
1 Tablespoon olive oil or canola oil
1 Small onion, finely diced or 1/2 medium sized onion, finely diced
2 Teaspoons chicken stock powder, can use two crumbled stock cubes instead
3 Teaspoons balsamic vinegar
1 Pinch pepper
4 Tablespoons chopped fresh coriander leaves (cilantro leaves)
(I also added a 2-3 tablespoons of sweet chili sauce to give it a bit of heat.)
Method
1. Use a food processor or stick blender to pulp the mango. Can also mash by hand and force through a strainer.
2. Heat the oil in a small saucepan and then saute the onion until soft. Add the chicken stock and stir through.
3. Add the mango pulp, the balsamic vinegar, pepper. Continue to stir over medium heat for a couple of minutes.
4. Add the coriander and heat through thoroughly. The sauce can be reheated if ready before your fish or chicken.
Serve over fish or chicken. I served ours over tuna steaks with an avocado salsa and some prawns and it was a delicious meal.
All photos taken by me unless otherwise stated.
