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.
oiling salted water, cover and simmer over low heat for
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.
Heat the oil in a wok over a medium-high heat. Add the leek and pepper then stir in the garlic and ginger. Saute for 2-3 mins. Season.
Add the salmon, cream and coconut milk to the wok and simmer for 4-5 mins, until the fish is cooked through. Garnish with parley before serving.
375\u00b0. Put flour and coconut milk in separate wide, shallow bowls
ot, add whole chillies and roast until just beginning to
Pour the milk and coconut milk into a pan with a pinch of salt and bring
Add half the turmeric,salt and lemon juice to little more
>Break cinnamon sticks, peel and cut ginger in small pieces
n, heat up the oil and add the mustard seeds, curry
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!
Place stock in a pot and add lemon grass,kaffir lime leaves,and onions.
Bring to boil over medium heat.
Add the mushrooms,chicken,lime juice,fish sauce,sugar and salt.
Cook slowly uncovered for 10 minutes then add coconut milk and chillies.
Bring to almost a boil,stirring frequently,then remove from heat and serve,garnishing with the coriander sprigs.
Heat oil in a saucepan over medium heat. Add shallots, lemongrass, chili and shrimp paste. Cook for 3 mins, stirring, until fragrant. Add lime leaves and coconut milk. Season. Simmer for 5 mins.
Meanwhile, steam tofu for 3 mins, until heated through. Slice.
Distribute sauce between serving bowls. Top with sliced tofu and extra lime leaves. Serve with steamed rice, Asian greens and green tea.
Heat the oil and saute the shallots and lemongrass. Add the wine and simmer until evaporated. Add the crab meat and coconut milk and simmer for 10 mins. Add the cream and simmer for another 10 mins. Season to taste and set aside to cool.
Transfer the mixture to 4 pastry rings and chill for at least 2 hours. Just before serving, remove the pate from the molds.
Peel and devein the shrimp and cut into 1 inch pieces.<
heat oil in wok or deep pan.
cook onions and chilies until soft.
add chicken and stir fry until tender. Add basil, fish sauce, cilantro and sugar. Cook for 1 minute.
add coconut milk and heat through.
serve with white sticky rice.
Whisk together pineapple juice and lime cordial. Distribute between 12 popsicle molds or paper cups. Freeze until partially set. Insert popsicle sticks in the center of each popsicle. Freeze until set.
Combine yogurt and coconut milk. Pour on top of frozen lime layer. Freeze for 4 hours, or until set.
Heat the chicken stock, tom yum cube, ginger, spring onions/scallions, chillies, lemon grass and garlic together.
Simmer gently for 30 minutes.
Strain the mixture, and liquidize with the coriander/cilantro stalks, lime juice, fish sauec and coconut milk.
Return to the pan, reheat and simmer gently for 5 minutes.
Strain once more and return to the rinsed out pot.
Add cream, and finely chopped coriander/cilantro to the soup and heat through once more.
Ladle into bowls and serve immediately.
pulse the chilies, garlic, ginger and lemongrass to a coarse paste
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.