ins, or until soft. Add curry paste and cook for 1
br>Add the onion and curry paste to the pan and
o the pot.
Add curry paste, lower the heat and
o keep warm.
Cook curry paste in same pan, stirring
Heat oil in a large saucepan on high. Saute onion 1-2 minutes, until tender. Add steak in batches and brown 3-4 minutes.
Stir in potatoes, curry paste and kaffir lime leaves. Add coconut cream and stock. Bring to a boil, the reduce heat and simmer 25-30 minutes, until beef is tender.
Serve curry with a swirl of extra coconut cream and steamed rice.
atches, until browned. Add the curry paste and cook, stirring, for
In a large, heavy-based saucepan, heat oil on high. Brown beef 3-4 minutes, turning. Set aside. Stir in curry paste and cook 1 minute, until fragrant.
Return beef to pan. Pour in stock and coconut milk. Bring to a boil, reduce heat to low and simmer, covered, 45 minutes, stirring occasionally.
Add potato. Simmer, covered, another 25-30 minutes, until beef and potato are tender.
Add noodles. Simmer 1-2 minutes, until noodles soften. Season with fish sauce to taste. Sprinkle with lime leaves and peanuts to serve.
econds. Add salt, red curry, and massaman curry then saute for 1 minute
Heat oil in large saute pan on medium heat.
Add curry, onion, garlic and briefly saute.
Add coconut milk and soy and bring to boil.
Boil for 5 minutes, stirring occasionally.
Add chickpeas, tomato, basil & sugar.
Bring back to simmer.
Serve with jasmine rice.
and Gluten free AYAM Thai Massaman Curry Paste.
Stir in cheese
ver medium heat. Stir in curry paste and minced ginger; cook
econds.
5. Add curry powder and stir another 10
Heat oil in a pan over medium heat. Fry onion, serrano peppers, garlic, ginger, cinnamon bark, curry leaves, and cloves until onions are lightly browned, 3 to 5 minutes. Add dried fish, chili powder, curry powder, and turmeric. toss until evenly combined.
Mix mangoes into the pan. Add water and cook until mangoes soften, 10 to 15 minutes. Add coconut milk and season with salt. Simmer 5 to 10 minutes more until flavors are well combined.
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.
br>If possible leave the curry for a couple of hours
Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
Add the curry paste and garlic then cook, stirring, for about 1 minutes.
Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
Add the vegetables and reduce heat and simmer until vegetable are soft.
Squeeze lime juice over chicken then add chicken and basil to the pot.
Cook until chicken is completely cooked.
Serve over Jasmine Rice.
se red curry paste with beef or pork satay, massaman (as above
edium-high heat. Add the curry paste and cook 1 minute
In a saucepan, stir fry curry paste with half the can of coconut milk until combined. Add remaining coconut milk and heat until boiling.
Add remaining ingredients (except sugar and lime juice) and cook until potatoes and carrot soften and start to absorb flavors. About 20 minutes.
Remove bay leaves and cinnamon stick, add sugar and lime juice and gently stir until combined.
Serve over jasmine rice and top with crushed peanuts.
*Note: For a variation try one small potato and one small sweet potato.
o pan along with stock, curry sauce and fish sauce. Bring