o mix.
Combine the coconut-curry sauce ingredients. Taste and adjust
t least 2 hours.
Coconut Curry.
Heat oil in medium
prepare sauce by mixing coconut milk, cilantro, curry paste, curry powder, chili sauce
In a wok or dutch oven, heat oil over medium heat, cook onion and garlic for 5 minutes or until soft.
Add curry powder, salt and pepper and stir for 1 minute.
Add coconut milk, tomatoes, stock and allspice, bring to boil.
Reduce heat and simmer for 20 minutes.
Add fish, cover and cook for 10 minutes or until fish flakes easily with fork.
Discard the allspice, stir in lime juice and serve sprinkled with the spring onions.
oat in spices. Pour in coconut milk and serrano pepper (if
he curry powder and cook 1 minute.
Add the coconut milk
dd the tomatoes, coconut milk, garam masala or curry powder, tamarind paste
econds.
5. Add curry powder and stir another 10
ou are not slow and easy. Do not go above medium
ntil the rest of the recipe is complete.
In a
eat, wisk together the coconut milk, curry paste and brown sugar. When
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.
eady to serve.
Thai Coconut Curry Noodles:
Place the noodles
b>curry paste for 1 min, stirring, until fragrant. Add the stock, coconut
ew Recipes:
Read the recipe ALL the way through before
Heat the oil in a skillet over medium heat. Stir in the onion and garlic, and cook until tender.
Mix in the chicken, and cook 10 minutes, or until juices run clear.
Mix the cauliflower, potatoes, peas, curry powder and garlic salt into the skillet. Pour in the coconut milk and chicken stock. Season with salt and pepper.
Reduce heat to low. Continue cooking, stirring occasionally, 30 minutes.
nd mix well.
Cook curry, covered, stirring occasionally, about 50
bout 20 minutes.
Add curry powder, ginger, garlic, salt & pepper
Heat oil in a wok over medium high heat.
Stir in peppers, onion, and garlic.
Cook vegetables 5 minutes or until vegetables are tinged golden brown at the edges.
Add curry powder, and cook for about 30 seconds.
Add broth; cover, and continue to cook until peppers are tender, about 4 minutes longer.
Add coconut milk and heat until bubbling( do not boil!).
Spoon curry over hot couscous or rice and sprinkle with cashews.
Makes 4 generous servings.
Heat coconut oil in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add green beans and saute until nearly tender, about 3 minutes. Pour in stock and bring to a boil. Add salmon, curry powder, and garlic powder. Add coconut cream, reduce heat, and simmer until salmon flesh flakes easily with a fork, 3 to 5 minutes. Season with salt and pepper; garnish with basil.