hot pan!).
Add curry powder and meat to the
he tomatoes,peppercorns,cloves,cardamoms,curry leaves,coconut milk,turmeric and salt to
an or wok, add the beef and stir-fry for 3
Heat the oil in a Dutch oven on high heat. Cook the beef, turning, until browned. Add the onions, garlic, ginger and pepper and cook for 2 mins. Stir in the red pepper flakes, cumin and cinnamon.
Add the coconut milk, soy sauce and stock and bring to a boil. Reduce heat to low; cover and simmer for 1 1/4 - 1 1/2 hours, until the beef is tender. Stir in the cornstarch mixture. Bring to a boil and simmer for 2 mins. Season with salt and black pepper and sprinkle with cilantro.
Bring 1/2 cup coconut milk to a boil in a heavy saucepan. Whisk in the curry paste and cook until fragrant, about 5 minutes. Add the chicken and cook until browned, about 5 minutes. Stir in the 2 cups coconut milk, fish sauce, sugar, vegetables, bamboo shoots, and basil; simmer until the chicken is cooked through, about 15 minutes. Pour the lime juice over the dish and remove from heat. Serve warm.
Heat the oil in a large skillet over high heat; heat the curry paste in the oil about 30 seconds. Add the chicken and cook another 3 minutes. Stir in the onion, bell pepper, lemon zest, coconut milk, fish sauce, and lemon juice; bring to a boil; cook until the chicken is cooked through, 5 to 7 minutes. Sprinkle cilantro over the dish; stir. Serve hot.
Combine chicken, tomatoes, coconut milk, carrots, onion, garlic, curry paste, ground almonds, and 4
Slice beans into 1 1/2 inch lengths. Cut peppers into 1 inch pieces. Cut chicken into 1 inch cubes.
Place a 12 inch frying pan over high heat. When pan is hot, add oil, beans and broccoli florets; stir fry 2 minutes.
Add chicken to cook, stirring occasionally, about 2 minutes.
Add peppers and baby corn, about 2 minutes.
Add curry paste, coconut milk and sugar. Reduce heat to low and stir until curry paste is well blended.
Add water chestnuts; continue to cook about 4 minutes.
Stir in fish sauce.
bit, then stir in curry and cook for another minute
In a heavy skillet, heat 2 tablespoons of the butter and olive oil, and saute onion and curry powder until onion is translucent.
Add shrimp, sugar, ginger, salt and pepper.
Saute 3-4 minutes, then remove to a plate.
In the skillet, melt remaining 4 tablespoons butter, stir in flour and cook 5 minutes.
Slowly add cream, chicken stock and coconut milk, stirring constantly until mixture is smooth and thick.
Return shrimp to pan, along with snap peas; heat through.
Serve with steamed rice.
Melt butter in a saucepan.
Add onion and brown.
Add all the spices and saute for 2 minutes.
Add shrimp and saute 1/2 minute. Add coconut milk (strained) and 1/4 cup shredded coconut that is leftover after straining.
Cover and cook on medium heat until the gravy thickens.
Serve over plain rice or polao.
Serves 4 to 6.
asala, mix well. Add thick coconut milk and cook on medium flame
ombine the first 8 ingredients: beef, vinegar, garlic, soy sauce, bay
To make the coconut sambal, combine toasted coconut, peanuts and cilantro in a
ntil soft. Add garlic and curry paste and cook for 1
econds.
5. Add curry powder and stir another 10
utch oven and fry the beef chunks, turning, until they are
nion has softened.
Add beef, 1 1/2 cups of
n a large bowl. Add beef and toss to coat. Cover
edium heat. Stir-fry the beef in 2 batches, for 2