Tag Archives: lemongrass

Fresh Green Curry Sauce

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This is such a versatile sauce, I double the recipe and that gives me a spare jar in the fridge, it lasts for a month with a layer of oil sealing the top or freeze for a later date.

Suitable for fish, prawn, chicken and vegetable curries as well as smeared on fish fillets or chicken pieces.

To use, cook your chicken and/or vegetables in a frying pan, add sauce and 400mls coconut milk and heat for 5 mins, season with gluten free or regular soy sauce and serve.

For prawns and fish, heat the sauce and 400mls coconut milk, add the fish or prawns and cook for 5 mins. Season with gluten free or regular soy sauce.

 

Ingredients

4 garlic cloves, chopped roughly

50g fresh ginger, peeled and chopped roughly

3 spring onions, trimmed and chopped roughly

70g fresh coriander, leaves, stalks and roots, washed and chopped lightly

2 fresh lemon grass stalks, trimmed and chopped roughly

2 limes, juiced

60mls olive oil

1 tablespoon ground cumin

2 tablespoons ground coriander

1-2 red or green chillies, deseeded and chopped

Method

Process all the ingredients until you have a smooth paste.

Bean Burgers

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Over the years we have tried a lot of variations with this recipe but I think this is the best.

Full of hidden green vegies, gluten free, dairy free and still full of flavour these are often chosen by the boys when we have a vegetarian meal.

The vegetable of choice is always edamame in their shells, these are found in your local Asian food stores freezer and they are yummy, as ever, eaten with your fingers makes them taste so much better according to the boys!

Makes 12-14 burgers.

Ingredients

2 x 400g tins of cannellini beans, drained and rinsed

6 spring onions, topped and tailed, sliced

2 cloves of garlic, peeled and chopped

1 piece of lemongrass, white part only, sliced

150g fresh coriander, leaves and stalks

150g fresh baby spinach

1 green chilli, deseeded and chopped

1 tablespoon ground coriander

1 tablespoon ground cumin

2 teaspoons salt

freshly ground pepper

80g besan/chickpea flour

150g fresh gluten free breadcrumbs

oil to fry in

Method

Process the spring onions, garlic, lemongrass and chilli.

Add the beans, fresh coriander and spinach, process to a paste, scraping down the sides as needed.

Add the ground coriander, ground cumin, besan and salt and pepper, process again.

Tip the mixture into a large bowl and add the breadcrumbs, mix well.

Heat the oil in a large frying pan over medium heat, once heated fry the burgers until brown and crispy on the outside.

Set aside on kitchen towel to absorb the oil.

Serve with rolls or pittas, salad, edamame and yogurt dressing.