arinate in the fridge with coconut milk.
Prepare rice just like
arlic until lightly golden. Add shrimp and fry quickly until pink
ginger, garlic, onions, sugar and coconut milk to wok.
Stir to
Wash seafood, drain.
In a large pan, saute garlic, onion and ginger in oil.
Add in all ingredients except seafood and vegetables.
Wait for he mixture to thicken at about 1/3 its original volume before adding seafood. At this point the coconut milk is starting to be oily and sweeter.
Add seafood and vegetables.
Let sauce come to a boil again then simmer for 2 minutes or until seafood is cooked.
Add celery leaves at last minute.
Serve with rice.
Saute ginger and shrimp.
Add coconut milk and let it simmer for about 5 minutes.
Lastly, add pepper and green beans.
Cover and let it boil until vegetable is cooked.
Do not overcook vegetables.
Heat oil.
Add the onion and garlic.
When onions soften up, add shrimps, salt, cumin and red chilli and stir for 2-3 minutes.
Once the shrimp become pinkish and curled up, add the coconut milk (whisk with spoon lightly), capsicum, tomato, and heat on high heat.
Once the mixture comes to a boil, reduce heat to medium and let simmer for 5 minutes.
ENJOY.
Heat oil in lg skillet on med-hi heat.
Add onions and stir cook for 3 minutes.
Add garlic and ginger,cook 2 minutes.
Add next 5 spices, cook 1 minute.
Add tomatoes,cook 1 minute.
Add coconut milk,water, and salt, and bring to a simmer.
Simmer until thickened 5-10 minutes.
Add shrimp, simmer, stirring for 5 minutes.
Stir in cilantro.
Serve with lime wedges.
Start Rice cooking, this takes 3 times as long as cooking the sauce.
Put the coconut milk, chiles, ginger, and garlic in a medium saucepan. Bring the mixture to a boil.
Stir in the pork and adjust heat to keep mixture at a light boil. While stirring, cook mixture 4 - 5 minutes.
Take pan off of stove and add shrimp.
Stir in the nam pla fish sauce, then salt and pepper to taste.
Serve over rice; garnish with onions, cilantro and mint.
br>Add the fish sauce, coconut milk and stock or water, mix
r until softened slightly. Add curry paste; stir-fry for 1
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.
Apply the mixture to the shrimp. Cover and refrigerate for at
Heat 2 T. oil in skillet over high heat, sear shrimp for a few seconds, add salt and pepper; reduce heat to medium, add onion and peppers, saute until translucent; add garlic and saute 1-2 minute more.
Add tomatoes, coconut milk,curry, tamarind paste, salt & pepper, bring to a boil; then reduce to low for 6-8 minute.
Serve with rice or boiled potatoes.
Heat oil and saute onions over medium high heat.
Add curry paste and saute 1 minute.
Stir in sugar, saute 15 seconds.
Add shrimp, saute 3 minutes (or until done).
Stir in coconut milk and fish sauce and heat through.
Remove from heat and stir in green onions and basil.
Cook rice according to package directions.
In a medium saucepan, bring the coconut milk, broth, potatoes, brown sugar, fish sauce and curry paste to a boil. Reduce heat and simmer until the potatoes are fork-tender.
Stir in the bok choy and shrimp. Cook until bok choy is tender and shrimp are opaque in the center.
Remove to a serving bowl and garnish with the cilantro leaves. Serve with rice and lime wedges.
Heat oil in 2 quart pot.
Add celery, carrots, leeks and potatoes. Cook over medium high heat 5 minutes, stirring constantly.
Add Red Curry Paste. Cook 1 more minute while continuing to stir.
Add chicken broth, Fish Sauce, sugar and corn. Bring to a boil.
Once boil starts, reduce heat to medium low. Simmer with lid on until potatoes are tender, about 25 minutes, stirring occasionally.
Stir in Coconut Milk, cilantro and shrimp. Cook 2-3 more minutes or until shrimp are cooked through.
Serve hot.
Heat the oil in a wok or large skillet on high heat. Stir-fry the curry paste for 2-3 mins, until fragrant.
Add the shrimp and stir-fry for 2-3 mins, until they change color. Add the vegetables and stir-fry for 1 min.
Stir in the coconut milk and bring to a boil. Reduce the heat to medium and simmer for 2-3 mins, stirring.
Season with lime juice, brown sugar and fish sauce to taste. Serve with rice noodles.
br>Gently whisk in the coconut milk and lime juice until well
inute.
Stir in the curry paste, mixing well, and continue
about 15 minutes. Add the curry powder and continue cooking on