Number Of Ingredients 16 Steps:
In a medium stockpot, heat oil over medium heat. Add onion and garlic, and cook, stirring, until translucent but not brown, about 2 minutes. Stir in tomatoes, fish sauce, lemongrass, and serrano pepper, and cook for 2 minutes. Add stock and water. Bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes. Add shrimp, fish, mussels, and the cilantro. Cover, and cook just until fish is opaque and mussels open, 2 to 3 minutes. Ladle over rice, and garnish with diced cucumber and a wedge of lime.
Time 1h Yield 6 Number Of Ingredients 17 Steps:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside. Heat olive oil in a large pot over medium heat. Add onion and crushed red pepper. Cook and stir until onion is soft, 5 to 7 minutes. Add garlic and cook 1 minute more. Increase heat to medium-high and add tomatoes, reserved potatoes, and white wine. Bring to a simmer. Cook, breaking the tomatoes up with a spoon, 8 to 10 minutes. Pour in fish stock and return to a simmer. Add white fish to the pot, nestling the pieces down into the broth. Simmer for 2 to 3 minutes. Add clams, shrimp, and calamari. Simmer until shrimp are pink and clams have opened, 3 to 5 minutes. Remove and discard any unopened clams. Turn off the heat and stir in basil, parsley, lemon juice, lemon zest. Ladle into bowls to serve.
Time 25m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Heat peanut oil in a large sauté pan over medium heat. Add garlic and lemongrass pieces until fragrant and golden. Add red bell pepper strips and sauté for about 30 seconds - 1 minute, just until slightly tender. Add the can of bamboo shoots and 1-4 tbsp curry paste, (depending on how hot you like it), as well as the fish sauce. Mix around in pan to coat everything evenly with paste. Shake can of coconut milk well, open, and slowly add it to the pan. Bring liquid to a simmer for about 4-5 minutes, to let the lemongrass release its flavor. Next, add 1-½ lbs of the seafood of your choice. Cover and simmer for about 5 minutes or until seafood is cooked through. If you can, try and remove the lemongrass pieces before serving, they are a bit woody. Before serving, toss with shredded basil and chopped cilantro. Serve in bowls over basmati rice.
Time 10m Yield Four to six servings Number Of Ingredients 12 Steps:
Place the lemon juice, fish sauce, chili powder, sugar and chicken stock or fish broth in a saute pan and bring to a boil. Add the scallops and cook over high heat, stirring for about 3 minutes or until the scallops are opaque. The liquid should be considerably reduced. Add the lime leaf, lemongrass, shallot and scallion slices and cook for about a minute, stirring continuously. Put in the coriander and toss the mixture briefly. Serve immediately on a bed of lettuce leaves.
Time 20m Yield 2 servings Number Of Ingredients 17 Steps:
Heat oil in a medium pot over medium heat. Add shallots and garlic and cook, stirring, until shallots are softened, 3 to 5 minutes. Stir in stock, coconut milk, lemongrass, jalapeño, vinegar, fish sauce, sugar, salt and lime zest. Simmer for 10 minutes. Stir in seafood and herbs. Cook 2 to 3 minutes. Stir in lime juice and serve, with rice if desired. (Note: Without rice it’s more soup than stew.)
Time 2h Number Of Ingredients 13 Steps:
Put the ginger, garlic, lemongrass, coriander and 1 chilli in a food processor, then pulse until puréed. Heat the oil in a pan over a low heat. Add the purée and cook for 5 mins. Stir in the beef, soy, five-spice, sugar and stock. Put on a lid and bring to the boil, then lower heat and simmer for 1 hr 15 mins. Remove the lid and cook for a further 15 mins until the beef is tender. Just before serving, prepare noodles following pack instructions. Drain well, then divide between 2 bowls and spoon over the beef stew. Serve sprinkled with the remaining chilli and coriander leaves, with lime wedges for squeezing over.
