Tag-Archive for » Spice «
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.
Ingredients
2 Garlic cloves, chopped
3cm Piece fresh ginger, peeled
2 Small red chilies, roughly chopped
1 Stalk lemongrass, bruised (I used 1 teaspoon of jar lemongrass)
4 Green onions, roughly chopped
1/2 Cup coriander leaves
750g Pork mince
1 Egg, lightly beaten
Olive oil flavored cooking spray
2 Lebanese cucumbers
2 Cups steamed jasmine rice (I served ours with coconut rice.)
Sweet chili sauce, to serve
Method
1. Combine garlic, ginger, chilli, lemongrass, green onions and coriander in a food processor, Process until finely chopped.
2. Transfer to a bowl. Add mince and egg. Season with salt and pepper. Using clean hands, mix until well combined.
3. Using 2 heaped tablespoons mixture at a time, roll mixture into 16 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.
4. Preheat a greased barbecue plate on medium-low heat. Spray both sides rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through.
5. Using a vegetable peeler, peel long, thin strips from cucumbers. Spoon rice into bowls. Top with rissoles, cucumber and sweet chilli. Serve.
All photos taken by me unless otherwise stated.