aper towels.
For the curry sauce, place curry paste in a small
ver medium heat and cook curry paste until fragrant and starting
Heat 1 tsp oil in a saucepan and saute the onion for 2 mins. Stir in the curry paste and cook for 1 min. Add the mango, carrot, coconut milk and milk. Cover and simmer for 5 mins. Add the zucchini and simmer for 2 mins.
Roll the fish pieces in the flour and tap off the excess. Heat 1 tsp oil in a non-stick skillet and cook the fish for 3 mins, turning. Season with salt and black pepper.
Season the curry sauce with salt, black pepper and a dash of lime juice. Add the fish, peanuts and cilantro and bring to a boil. Ladle into a bowl.
inger and garlic.
Add curry paste, and mix well. It
Saute the chicken in the vegetable oil until just starting to turn golden. Add the onion and keep cooking until soft.
Add the potatoes and pour in the yellow curry paste and the coconut milk. Mix well. Bring to a boil, then reduce heat and simmer for 30 minutes or until the potatoes are cooked through. You can add a little chicken stock if the mixture starts to dry out.
Serve with Jasmine rice.
In a large nonstick skillet or wok, bring 1/2 cup of coconut milk to a boil.
Add yellow curry paste and simmer until paste is dissolved and fragrant.
Add remaining coconut milk, fish sauce, brown sugar and sweet potatoes.
Stir well and bring to a boil. Reduce heat and simmer 5 minutes.
Add chicken and scallions. Stir together with other ingredients, coating well with the curry mixture.
Cover and simmer 15 minutes or until potatoes are tender and chicken is cooked through.
latter, serve immediately with Red Curry Sauce, and garnish with green onion
eet at the top.
Curry sauce.
Melt butter in saucepan
dd the star anise, turmeric, curry powder and brown sugar - bring
ith the vegetable mixture. Add curry sauce and coconut milk. Pour in
In a large skillet, heat butter until it begins to foam. Add Yellow Curry Paste and cook until dissolved and bubbly.
Add onions and saute until just tender. Add shrimp and saute until they turn pink.
Stir in tomatoes and cook until heated through. Sprinkle with cilantro a side of Jasmine Rice.
Note: If adding vegetables I would recommend par boiling them first for 5 minutes and then adding them into the dish when you add the shrimp.
Dry-fry the cashews in wok or large skillet on medium heat for 1 min, Remove from pan. Heat 1 tbsp of the oil in the wok on high heat. Add the peppers, onion, carrots and water chestnuts; stir-fry for 7-8 mins until lightly golden and softened. Remove from pan using a slotted spoon.
Add remaining oil to pan. Stir-fry chicken on high heat for 5 mins. Return vegetables and cashews to pan; toss.
Add yellow bean sauce and 1/4 cup cold water. Toss for 1-2 mins until heated through.
or the green curry sauce, stir together green curry paste, curry powder, coconut milk
ieve and reserve for the sauce.
CURRY SAUCE:
Melt the butter
Blanch diced vegetables and set aside.
Cook rice according to package directions.
Saute shallots, garlic, chile and ginger in olive oil for about 2 minutes.
Add curry powder and tomato puree and cook another 2 minutes.
Finally add chutney and cream and simmer until reduced by half.
Add blanched vegetables and rice to the curry sauce, season to taste and top with chopped basil and serve.
Makes 4 servings.
ings are marinating, prepare the sauce: Chop banana and add the
Heat oil in large sauce pan. Add garlic and shallots
food processor), and combine curry powder, cinnamon, paprika, ginger root
In a wok, bring the coconut milk to a boil. Stir in the curry paste and simmer over low heat until the paste has dissolved. Add the fish sauce, sugar and salt and simmer for 2 more mins. Add the shrimp and tomatoes and simmer over low heat for 5 mins.
To serve, ladle into bowls, drizzle with lime juice and sprinkle with cilantro and chili pepper strips. Garnish with cilantro leaves.
In a deep frying pan or wok, heat oil over medium heat until hot.
Add curry paste and garlic and cook, stirring for about 30 seconds.
Slowly stir in coconut milk and vegetable broth.
Reduce heat to simmer; add potatoes and cook for 10 to 15 minutes.
Add ginger, onion, and peppers; cook until tender, about 7 minutes.
Add carrots, mushrooms, soy sauce, and brown sugar.
When heated through, serve over individual plates of hot rice.
Garnish with cilantro.