ook for 2 mins. Add coconut milk, fish sauce and 4 of the
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.
Put the onion, garlic, chili peppers, coconut milk, fish sauce, lime juice and cilantro into a large saucepan. Bring to the boil and cook for about 8 minutes or until the onions are cooked.
Check that all the mussels are tightly closed. If one is open, tap it - if it closes it's good, but if any stay open, throw those ones out.
When the onions are cooked in the saucepan, throw in all the good mussels, put the lid on and cook until the mussels are widely open.
Serve the mussels in their shells with the broth and some garlic bread.
he shrimp is pink, add coconut milk, fish sauce and remaining vegetables. Boil
Cook rice in a large saucepan of boiling water until tender; drain.
Meanwhile, combine coconut milk, ginger, garlic, fish sauce, sugar and sambal oelek in a large skillet; bring to a boil. Reduce heat to low; simmer, uncovered, for 10 mins. Add fish and simmer, covered, about 10 mins or until fish is cooked. Remove fish from pan.
Add spinach and lime juice to pan. Stir until heated through.
Serve fish with coconut spinach and rice. Sprinkle with green onion and fried shallots.
nd refrigerate overnight.
Combine coconut milk, lemongrass and two of the
shallots, cumin and half the fish sauce into a tall bowl
0 seconds. Gradually whisk in coconut milk, fish sauce and sugar. Continue whisking
until fragrant.
Blend in coconut milk, fish sauce, lime juice and sugar
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.
stirring, until fragrant. Add the coconut milk, fish sauce, lime juice, sugar and
Heat oil in a wok or large frying pan over high heat. Stir-fry onion, garlic and chili for 1-2 mins, until tender and aromatic. Add prawns and stir-fry for 2-3 mins, until pink. Set aside and cover to keep warm.
Add coconut milk, fish sauce and soy sauce to wok. Bring to a boil, reduce heat and simmer for 5 mins, until sauce thickens slightly. Return prawn mixture to wok along with tomatoes, spinach and cilantro. Toss for 1-2 mins. Top with spring onion and serve with rice noodles.
Heat oil in a large saucepan and cook onion, garlic, and ginger until onion is soft. Add curry paste. Cook, stirring, until fragrant.
Add the shrimp to the pan; cook, stirring, for 1 min. Add stock, coconut milk and sugar. Bring to a boil. Simmer, uncovered, for 5 mins, or until shrimp are just cooked and sauce has thickened slightly. Serve with steamed rice, garnished with cilantro.
Rinse the diced fish chunks in water. Drain off
old the fish, combine the coconut milk, orange juice, orange zest, fish sauce, chile
nd slice.
Cut the fish into 5 cm pieces.
nion, galangal, lemongrass, turmeric, paprika, fish sauce and brown sugar in
Cut fish into small cubes about 1cm. Place the fish in a glass dish with 1/3 cup of the lime juice and 1/2 tsp salt. Place in the fridge for at least 2 hours but best to leave overnight.
Remove fish from dish and wash and drain well.
Mix the coconut milk with the capsicum, chili, onion and remaining lime juice.
Add well drained fish and season with salt and pepper.
This dish should be eaten on the day as the coconut milk will spoil.
Place stock, coconut milk, fish sauce, sugar, lime leaves, lemon grass and chili in a large saucepan over medium heat.
Boil for ten minutes, then lower the heat and bring to a simmer.
Add the fish and poach for about three minutes, until fish is just done.
Remove the fish, cover and set aside.
Reduce the sauce over high heat (about five minutes), until slightly thickened.
Strain and stir in the lime juice.
Serve the fish with cooked rice, covered with the sauce.
Enjoy!