Combine first 7 ingredients in a large saucepan.
Bring to a simmer over medium heat; stir in chicken and coconut milk.
Cook 3 minutes or until chicken is done
Sprinkle with cilantro.
Place coconut milk, lime leaves, galangal and lemongrass in a large saucepan on high heat. Bring to a boil.
Add chicken; reduce heat to low. Simmer, uncovered, until the chicken is tender. Stir in lemon juice, sugar, fish sauce, chili pepper and onion. Return to a boil. Simmer, uncovered, for 3 mins.
Pat the chicken pieces dry and season generously with salt and pepper. Pour
shallots, shrimp paste, lime zest, and spices in a food processor
o 375\u00b0. Put flour and coconut milk in separate wide, shallow bowls
Put the chicken, celery, carrots, leek, cilantro, lemongrass and peppercorns in a large
In a large skillet, over med-high heat, saute onion and garlic in oil.
Meanwhile, in a mixing bowl, combine chili powder, ginger, salt, lemon juice and coconut milk and stir.
Add chicken to skillet and brown both sides. Reduce heat to medium.
Pour coconut milk mixture over chicken in skillet and cover. Continue to cook over medium heat until chicken is done; about 20-25 minutes.
Cut chicken breasts into 2 cm pieces.
Combine soy sauce, cumin, curry paste, turmeric, garlic, sweet chili sauce and lemon grass in a bowl.
Add chicken and stir to coat well.
Cover and refrigerate overnight (or during the day) to marinate.
Place marinated chicken, peanut butter, coconut milk and kaffir lime leaves in a saucepan, bring mixture to boil and simmer over low heat, stirring occasionally, for 20-25 minutes or until chicken is cooked through.
Discard kaffir lime leaves.
Serve with coconut rice.
Pour the chicken stock into a wok over a high heat.
Add the Kaffir lime leaves, lemongrass, ginger, chillies, coriander stems and roots.
Bring to the boil and reduce the heat to a simmer for 10-15 minutes pressing the solids with a wooden spoon to release the flavour until reduced by half.
Add coconut milk and simmer gently for 3 minutes.
Add the chicken and stir for 30 seconds until chicken is just cooked.
Stir through the lime juice, sugar and fish sauce.
Serve immediately sprinkled with coriander leaves.
Combine the crumbled stock cubes with 5 cups of water in a large, heavy-based pot over a moderate heat. Bring to a boil, then add the chicken and coconut milk. Reduce the heat and simmer, uncovered, for 10 mins.
Add the carrot and celery to the soup and simmer for 5 mins, or until the chicken is cooked through. Stir in the lime juice, cumin and ground coriander and simmer for 2 mins or until fragrant.
Divide the soup among serving bowls, sprinkle with cilantro and serve with warmed naan bread.
lemon grass, galangal, fish sauce, and lime juice.
Stir thoroughly
he chicken, coriander, bay leaves, curry powder, pineapple juice, coconut milk and 5 cups
Heat half of the oil in a large skillet on high heat. Cook the chicken, in batches, until browned and cooked through. Remove from the pan.
Heat the remaining oil in the same pan. Cook the onion and pepper, stirring, until the onion is soft. Return the chicken to the pan with the coconut milk, red curry paste, fish sauce and 1/2 cup water; bring to a boil, stirring. Stir in the basil.
Combine chicken broth, brown sugar, salt, tomato paste, crushed red pepper, black pepper and coconut milk in a large saucepan and stir with a whisk.
Stir in squash and bell peppers.
Bring to a boil.
Reduce heat and simmer for about 10 minutes or until squash is tender.
Stir in shrimp.
Bring to a boil and cook for about 1-2 minutes or until shrimp are done; stirring occasionally.
Stir in rice, lime juice, and cilantro. Heat for 2 minutes.
Serve!
Heat oil in a frying pan or wok, add spices, then cook diced chicken, let cool.
Cook macaroni rings according to package, drain and rinse with cool water.
Mix together chicken, rings, drained pineapple tidbits, sliced green onions (including the greens), cilantro, mayo and coconut milk.
Refrigerate until serving, at least 2 hours.
Cook the rice in boiling, salted water for 15-20 mins, or until tender. Meanwhile, heat the oil in a wok or large frying pan, add the turkey and stir fry for 2-3 mins. Add the carrots, 1/2 of the spring onions, the baby corn, onions and ginger to the pan and stir fry for 2-3 mins. Add the chicken stock, coconut milk, curry powder and chilies and simmer for 4 mins, stirring.
Drain the rice then mix in the peanuts and remaining spring onion. Divide the curry and rice between 4 plates and garnish with chili. Serve.
Pour the milk and coconut milk into a pan with a pinch of salt and bring
ke coconut milk: In a medium-sized pot, place dessicated coconut and water. Mix and allow
>Break cinnamon sticks, peel and cut ginger in small pieces
Soak chicken pieces in lemon juice for