To make the curry paste, place the lemongrass, garlic,
about 1 minute Add the curry paste and cook, stirring, about
ot smoking, add the Thai Red Curry Paste and stir, sauteing for
Put the oil and Thai curry paste in a large pan
inute.
Whisk in the Thai red curry paste, and when fully
Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
Add the curry paste and garlic then cook, stirring, for about 1 minutes.
Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
Add the vegetables and reduce heat and simmer until vegetable are soft.
Squeeze lime juice over chicken then add chicken and basil to the pot.
Cook until chicken is completely cooked.
Serve over Jasmine Rice.
o coat surface. Stir-fry beef, in batches, for 2 mins
he ingredients for the red curry paste in the order listed
an or wok, add the beef and stir-fry for 3
arge fry pan and cook beef in batches until browned all
Heat 1 tablespoon olive oil in saucepan.
Add onion and saute until golden brown.
Add curry paste and stir 1 minute.
(Note: I used two TBS curry paste for this recipe but I like lots of spice so if you like a milder curry, use 1 TBS) Add broth and coconut milk.
Boil 3 minutes, then stir in lime juice, garlic, ginger, tomato, cilantro, fish sauce and sugar.
Simmer uncovered until lightly thickened, about 20 to 30 minutes.
Pour sauce into a blender and blend until smooth.
Return sauce to pan and re-heat if needed.
br>next, prepare the thai red curry sauce. in a large, non
Coat beef with a tablespoon of the
Heat 1/2 Celsius coconut milk, Thai red curry paste, and kaffir lime leaves in heavy large skillet over medium-high heat. Stir until mixture thickens, about 2 minutes.
Stir in remaining 3 Celsius coconut milk, onion, and basil sprigs; bring to boil. Continue to boil until slightly thickened, about 5 minutes.
Reduce heat to medium-low. Add chicken, bell pepper, tamarind paste, fish sauce, and sugar. Simmer until chicken is cooked through, stirring often, 6 to 8 minutes.
Serve with steamed rice.
Place curry paste in a large saucepan
ver medium-high heat. Sprinkle beef strips lightly with salt and
Place mince in bowl, stir in red curry paste.
Add breadcrumbs, coriander, lime leaves, egg and soy sauce.
Mix till sticky with clean hands.
Shape mixture into large patties.
Cook on preheated grill pan, 4 - 5 minutes each side till cooked through.
Serve in buns with sweet chilli sauce.
Heat oil in a large skillet or wok over high heat; add shallots and ginger. Stir-fry until fragrant, about 1 minute. Reduce heat to medium; stir in curry paste. Stir in chicken broth; cook until broth is reduced by half, about 10 minutes.
Stir in chicken, coconut milk, bamboo shoots and salt; heat to a boil. Reduce heat; simmer 5 minutes. Stir in basil.
Serve in bowls over steamed rice or noodles with lime wedges on the side for squeezing over.
20 seconds. Add shallots and curry paste. Cook shallots until opaque
nd add the coriander seeds, curry powder, curry paste, paprika, and cumin