Best 3 Corianderlemon And Chilli Paste Recipes
Do you love the burst of freshness and flavor that comes from a combination of coriander, lemon, and chilli? If so, then you'll love this article! We've gathered some of the best recipes out there for making coriander-lemon-chilli paste. Whether you're looking for a simple dipping sauce, a marinade for chicken or fish, or a fiery addition to your favorite curry, you're sure to find a recipe here that you'll love. So gather up your ingredients and get ready to make some delicious coriander-lemon-chilli paste!
Check out the recipes below so you can choose the best recipe for yourself!
CHILI PASTE
This is one of many recipes I have gotten out of a Grill Masters cook book. Some of them I have tried and some are still on my list to try. But all of them sound very yummy!
Provided by Lacy S.
Categories Low Protein
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix 1/2 teaspoon of each fruit zest and all the juices with other ingredients.
- Add more spices if desired.
- Let stand at least 30 minutes before using (it should thicken).
Nutrition Facts : Calories 46.7, Fat 2.4, SaturatedFat 0.3, Sodium 320.9, Carbohydrate 7.1, Fiber 2.4, Sugar 0.7, Protein 1
CHILE GARLIC PASTE
If you're looking for more heat without the characteristic smokiness of the chipotle, just add a few ordinary dried red chiles. For Mexican-style chile paste, add a bit of cumin, and some oregano or epazote. With good curry powder or garam masala you'd produce the kind of paste you see in northern India. You can make a blend similar to harissa, the classic paste from North Africa, by adding coriander and cumin. If you use fresh herbs or aromatics (including garlic), refrigerate the finished paste and use it within a day or so for maximum freshness and oomph. If all your seasonings are dried, the paste will last a couple of weeks at least. Remember this, though: Chiles can burn. If you have rubber gloves, use them. If not, every time you touch a chile, wash your hands with warm soapy water several times and be careful not to touch your eyes. The heat belongs on the table.
Provided by Mark Bittman
Categories easy, quick, condiments, project
Time 45m
Yield About 1/2 cup
Number Of Ingredients 4
Steps:
- Put chiles in a bowl and cover with boiling water and a small plate to keep them submerged. Soak for about 30 minutes, or until soft. Reserve a bit of the soaking water. Clean each chile: remove stem, then pull or slit open; do this over sink, as they will contain a lot of water. Scrape out seeds, retaining some if you want a hotter paste.
- Put chiles, any seeds you might be using, the oil, a large pinch of salt and the garlic, if you are using it, in a blender or food processor. Purée until smooth, adding a spoonful of soaking water at a time, until consistency is a thick paste.
- Use immediately or cool, cover tightly, and refrigerate for up to two days. Just before serving, taste and adjust seasoning if necessary.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 1 gram, Fiber 4 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 675 milligrams, Sugar 15 grams, TransFat 0 grams
CORIANDER,LEMON AND CHILLI PASTE
I think this recipe is from Chile.Its very taste and smells great.It goes with anything,Curries,Sandwiches,BBQS ETC.It can be pretty HOT depending on the types of chillis you use.You will have to stir the ingredients in the blender to make sure it mixes well into a paste.Store in fridge.
Provided by Andre The Giant
Categories Vegetable
Time 30m
Yield 2 cups, 1 serving(s)
Number Of Ingredients 7
Steps:
- Remove the coriander leaves from their stems and place the leaves in a blender,add the rest of the ingredients and blend into a paste.
Nutrition Facts : Calories 1466.7, Fat 138.6, SaturatedFat 19, Sodium 2465.3, Carbohydrate 70.9, Fiber 22.2, Sugar 23.1, Protein 15.3
Tips:
- Select Fresh Coriander: Use fresh coriander leaves for the best flavor and aroma. Fresh coriander has a vibrant green color and a slightly pungent smell.
- Use Bird's Eye Chilies for Heat: Bird's eye chilies provide a nice level of heat to the paste. Adjust the quantity based on your desired spiciness.
- Choose Ripe Lemons: Use ripe lemons for a well-balanced flavor. Ripe lemons have a bright yellow color and a juicy texture.
- Roast the Coriander Seeds: Roasting the coriander seeds enhances their flavor and aroma. Dry roast them over medium heat until fragrant.
- Grind the Paste Smoothly: Use a food processor or blender to grind the paste until it is smooth and well combined.
- Adjust Seasoning: Taste the paste and adjust the seasoning if needed. Add more salt, sugar, or lemon juice to balance the flavors.
Conclusion:
Coriander, lemon, and chili paste is a versatile condiment that adds a burst of flavor to various dishes. It is commonly used in Thai, Vietnamese, and Indian cuisines. The combination of coriander, lemon, and chili provides a balance of freshness, sourness, and heat. This paste can be used as a marinade, dipping sauce, or cooking ingredient. Experiment with different recipes and discover new ways to enjoy this flavorful paste. Whether you are a seasoned cook or a beginner, this paste is sure to become a staple in your kitchen. So go ahead, give it a try, and let your taste buds experience the magic of coriander, lemon, and chili paste!
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