Lemongrass and Basil Rice

The other day, when I went shopping, I came across v fresh looking Galangal. I couldnt resist and bought them. When you think Galangal, you think Asian Cooking.



They are related to,you guessed right, Ginger and look very similar except for its reddish-brown and creamy looking skin. It is very fragrant and has a slightly peppery taste. Make sure not to use in excess cos the taste can be overwhelming. Although available in powder form in many stores (esp Asian), better to be biased towards the fresh one - nothing beats its taste. Preparation is same as that of Ginger. For more on Galangal refer here



One of the Asian dishes which use Galangal is their famous Green Curry Paste.And another famous dish which makes use of Green Curry Paste is the Lemongrass and Basil Rice which is so aromatic, that it would induce hunger to even people suffering from Anorexia. Such is its fragrance and medicinal properties. ( Lemongrass,Basil,Galangal,Lemon,garlic! Need any more reasons? )

Ingredients

For Green Curry Paste

• 1 stalk Lemongrass
  
  
• 2 tbsp coriander seeds
  
  
• 2-3 green chillies , sliced( or as per taste )
  
  
• 3-4 cloves of garlic,minced
  
  
• approx 3 inches of galangal,peeled and chopped ( couldnt find one? Use Ginger instead )
  
  
• 3 tbsp of Lime juice ( can use Lemon too )
  
  
• Lime/Lemon zest of 1 lime/lemon
  
  
• 1 cup of Cilantro
  
  
• 1 cup of fresh Basil
  
  
• 3-4 tbsp Soy sauce
  
  
• 1 tsp Sugar
  
  
• 1/2 cup shredded coconut
  

For the Rice

• 1 cup Basmati Rice
  
  
• 1 cup Baby Corn
  
  
• 1/2 cup water chestnuts
  
  
• 1 medium carrot, chopped thinly
  
  
• 1 medium onion,chopped
  
  
• 2 cups coconut milk
  
  
• salt to taste
  

Method

1.Grind all the ingredients for the green paste in a blender. I got about a cup of paste. I used the whole cup , thought that it was a little excess, though it dint hurt the taste at all. Use it as per your discretion. Leftover paste can be stored in your fridge easily for 2 weeks easily.



2. Wash and clean the rice and soak in water for at least 30min (optional). Cook the rice with coconut milk. The grains should be seperate and not mushy.

3.Heat a non stick pan with little peanut oil. Add Onions,carrot,baby corn and water chestnut and stir fry in high heat.



4.Add the green curry paste and blend well. Cook till the aroma (bliss!), after attacking your nostrils, slowly starts mellowing. Season with salt.



5.Add the slightly cooled rice and mix well. Garnish with Basil/Cilantro.

Since this dish makes use of both Lemongrass and Lemon/Lime, I am sending this as my entry to JFI - Lime/Lemon Event hosted by Coffee.

The use of Galangal (relieves Nausea and stomach problems),
Lemongrass ( helps ppl with rheumatism ),
Basil (constipation,aiding digestion ),
Cilantro (digestion,nausea and heart tonic ),
garlic ( cures toothaches, anti cancer properties, anti viral, lower cholesterol) and
Lemon/Lime ( get rid of colds/flu)

makes this dish 'Good Eats'. :)