Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Condiments and Sauces => Topic started by: trudy on February 19, 2015, 11:21:56 pm
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I love to have items in the fridge or cupboard that help make a quick and tasty meal. I found this recipe by Jan Oldfield in an old book I had called Yesterday, Today and Tomorrow. In the book she describes the paste as a simplified variation of Thai Green Curry Paste, created with what you have hanging around in the fridge at the time. What makes it great is that it's a way to make fresh coriander last a few weeks, while it's also a combination of other favourite essentials like ginger, garlic, lemon and Thai fish sauce.
She sometimes adds a fresh chilli or two, sometimes they stay out and it's kept simple and zingy. You can also make it using fresh basil instead of coriander or a mixture of both. You can also add a few sprigs of Vietnamese mint and or Thai basil.
INGREDIENTS:-
1 bunch coriander or basil
thinly peeled zest and juice of 1 lemon
2-4 cloves garlic
2.5 piece fresh ginger
1 small red chilli (seeds optional)
1 stick of lemongrass, white part only
2-3 tablespoons fish sauce
METHOD:-
Wash coriander or basil to make sure all grit is removed from coriander roots. Don't bother to shake of the water.
Remove coriander leaves from stems and reserve the leaves. Chop the roots roughly and place in the TM.
Remove leaves from the basil and discard the stems as they have very little flavour.
Combine lemon zest, garlic, ginger, chilli and lemongrass in the TM with the coriander roots & stems.
Process about 6 secs at speed 6. Scrape down at around 4 secs. You want a rough chop.
Add leaves, lemon juice and fish sauce and process around 10-12 secs / speed 9 until it's combined well into a paste.
Store in a scewtop jar in the fridge.
JAN'S TIPS
No one flavour should dominate. Usually you use about equal quantities of juice and fish sauce. It really depends on how sour and juicy the lemon is, add more or less to taste.
When storing in the fridge you can top the paste with olive oil. However, it doesn't seem to be essential.
USE
A few teaspoons transform almost any vegetable. Heaven tossed over chunks of sweet potato or pumpkin, especially when combined with the crunch of lightly steamed snow peas.
Try tossing new potatoes in a mixture of a few tablespoons combined with about 1/2 cup natural yoghurt, sour cream or mayonnaise.
Brushed over fish, chicken, lamb fillet or pork before grilling, frying or roasting, it's an easy and yummy marinade.
Hope you like it!!!!
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Trudy, that sounds really good. Do you think you could sub the fish sauce with anything to make it vego?
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Green grunge - love that name!
Thanks for the recipe Trudy.
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I suppose Bedlam you could try it without the fish sauce and see what you think.
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Thanks Trudy, my basil is looking good and my coriander is growing by the day. If it's a successful crop I'll be looking for some recipes to use it up.
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Judy, make one lot using basil and another using a mixture of leaves. Just a different way to make a quick and easy meal!
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Yes Trudy I will. Looks like something I would like to have living in my fridge.
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How many grams in a 'bunch of' coriander or basil Trudy. I think there's only about 20 g in packs at the supermarket.
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Green grunge - love that name!
Thanks for the recipe Trudy.
Me too :D :D
I'm sure this is going to be a very popular recipe Trudy.
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Judy, I just pick up one of the bunches in the supermarket if I haven't had it growing. Otherwise I just pull up roughly what looks like about the same. I have never weighed it but really I don't think it will matter as you don't have to be accurate. Just taste to make sure the flavours are what you like. Mix and match what you have.
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I love the sound of this, will be making for sure. :)
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Trudy, I just re read this recipe and I will make some using basil. Mine has gone feral. I can just imagine it on vegies, thank you.
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Hi Cookie, thanks I have just relabelled it incase people feel they have to have coriander.
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It was my assumption Trudy and I didn't read it properly. But thanks ;D :D :D
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I have all these ingredients in my fridge at the moment which need using up so I'll give it a go. It sounds like a low calorie way to liven up veggies or meat.
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I made this recipe the other day using basil and tonight mixed it with yoghurt then tossed some steamed new potatoes in it as per one of Trudy's suggestions. This is a nice idea, I also dipped my spring rolls and other vegies in it. Thanks Trudy, will try it brushed over a pork fillet next. I used Black Swan Naturally Sweet Greek Style Breakfast Yoghurt and the sweetness of that counteracted the sharpness of the gunge.
Thanks Trudy, will try it brushed over a pork fillet next.
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Glad you liked it Judy
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I had a huge bunch of coriander in the fridge that I'd bought to make a recipe I never got around to, so I decided to make this (instead of having it go to waste). I used a lime and half a lemon in place of the full lemon (as that's what I had to use up).
It smells really fragrant. I'm sure it will be very useful to have in the fridge. Thanks for the recipe Trudy.
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My basil is going mad but unfortunately the coriander had gone to seed so had to buy some! Haven’t made this for some time but I am trying to dig out some old and trusted ones. Anything to make life easier!
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My basil always goes to seed so quickly. Yesterday I bought a bunch and made pesto using toasted cashews. I like that I can leave the nuts a bit chunky.