ver medium heat and cook curry paste until fragrant and starting
ot smoking, add the Thai Red Curry Paste and stir, sauteing for
Heat 1 tsp oil in a saucepan and saute the onion for 2 mins. Stir in the curry paste and cook for 1 min. Add the mango, carrot, coconut milk and milk. Cover and simmer for 5 mins. Add the zucchini and simmer for 2 mins.
Roll the fish pieces in the flour and tap off the excess. Heat 1 tsp oil in a non-stick skillet and cook the fish for 3 mins, turning. Season with salt and black pepper.
Season the curry sauce with salt, black pepper and a dash of lime juice. Add the fish, peanuts and cilantro and bring to a boil. Ladle into a bowl.
In a wok, bring the coconut milk to a boil. Stir in the curry paste and simmer over low heat until the paste has dissolved. Add the fish sauce, sugar and salt and simmer for 2 more mins. Add the shrimp and tomatoes and simmer over low heat for 5 mins.
To serve, ladle into bowls, drizzle with lime juice and sprinkle with cilantro and chili pepper strips. Garnish with cilantro leaves.
minutes. Add bananas and curry paste. Stir thoroughly, but try
0 seconds.
Add the curry paste and fish sauce, and
Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
Stir fish sauce into chicken curry mixture just before serving.
To make the curry paste, place the lemongrass, garlic,
In a deep frying pan or wok, heat oil over medium heat until hot.
Add curry paste and garlic and cook, stirring for about 30 seconds.
Slowly stir in coconut milk and vegetable broth.
Reduce heat to simmer; add potatoes and cook for 10 to 15 minutes.
Add ginger, onion, and peppers; cook until tender, about 7 minutes.
Add carrots, mushrooms, soy sauce, and brown sugar.
When heated through, serve over individual plates of hot rice.
Garnish with cilantro.
n medium heat and add curry paste. Stir fry until fragrant
Put the oil and Thai curry paste in a large pan
inute.
Whisk in the Thai red curry paste, and when fully
inger and garlic.
Add curry paste, and mix well. It
In a large skillet, heat butter until it begins to foam. Add Yellow Curry Paste and cook until dissolved and bubbly.
Add onions and saute until just tender. Add shrimp and saute until they turn pink.
Stir in tomatoes and cook until heated through. Sprinkle with cilantro a side of Jasmine Rice.
Note: If adding vegetables I would recommend par boiling them first for 5 minutes and then adding them into the dish when you add the shrimp.
In a large nonstick skillet or wok, bring 1/2 cup of coconut milk to a boil.
Add yellow curry paste and simmer until paste is dissolved and fragrant.
Add remaining coconut milk, fish sauce, brown sugar and sweet potatoes.
Stir well and bring to a boil. Reduce heat and simmer 5 minutes.
Add chicken and scallions. Stir together with other ingredients, coating well with the curry mixture.
Cover and simmer 15 minutes or until potatoes are tender and chicken is cooked through.
nd stir.
Add the thai basil.
Simmer for a
Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper. Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in kaffir lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.
Saute` onion and curry paste in a medium pan.
Add Chicken in batches and cook over medium heat until browned.
Add stock and potatoes.
Simmer covered for 20 minutes.
Stir in remaining ingredients.
Simmer uncovered for 5 minutes and serve.
ver medium heat.
Add curry paste (or powder) and garlic
Combine the coconut cream, curry paste and 1/2 cup water in a saucepan over high heat. Bring to a boil. Add the pepper and cook for 2 mins.
Add broccoli and fish and simmer, covered, over low heat for 4 mins or until the vegetables are tender and the fish is cooked.
Stir in the fish sauce and season to taste. Serve with steamed rice and lemon or lime wedges.