mash together butter, Patak's Mild Curry Paste, minced garlic, chilli, cilantro, and
ooked shrimp in this recipe as well, the recipe indicates the 2
auce, Worcestershire sauce, cinnamon, red curry paste, mild curry paste, and coconut into a saucepan
ith the creamy peanut butter, mild curry paste, brown sugar and fish sauce
175 degrees C).
Combine curry paste and olive oil in a
Preheat oven to 375\u00b0F.
Peel and cube the potatoes.
Bring a pot of water and 1 tsp salt to a boil. Carefully submerge potatoes, and par-boil for 5-7 minutes.
Drain.
In a baking dish mix together the oil, Patak's Mild Curry Paste.
Coat the drained potatoes, onions, and garlic with the curry.
Bake in a pre-heated oven for 30-45 minutes until crisp and golden.
Serve alone or with plain yogurt.
until onion softens. Stir in curry paste until fragrant. Add cauliflower and
Heat oil in a large skillet on high heat. Cook curry paste for 1 min, until fragrant.
Add eggplant, stirring to coat in paste. Cook for 10 mins, until softening. Stir in potatoes, pepper, tomatoes and stock. Cook for 20-30 mins, until eggplant and potatoes are tender and sauce has thickened. Serve with rice, yogurt and cilantro.
Toss fish in combined chili pepper, lime juice and salt.
Heat oil in a large skillet on medium-high heat. Cook onion, stirring, until soft. Add ginger, garlic and curry paste; cook stirring, until fragrant.
Add coconut cream; bring to a boil. Reduce heat to low; simmer, uncovered, until sauce thickens slightly. Add fish, cook, covered, for 5 mins or until fish is just cooked through.
Sprinkle fish curry with cilantro leaves. Serve with lime wedges and rice, if desired.
Combine curry paste and mustard seeds in a
s soft.
Add the curry paste and cook, stirring, until fragrant
Heat oil in a large frying pan over medium heat. Cook onions, curry paste, chili and ginger, stirring, for 3-4 mins, until onions have softened.
Stir in eggplant and tomatoes. Simmer, covered, for 15-20 mins, until eggplant is tender.
Remove from heat and fold in yogurt and cilantro.
wisk together the coconut milk, curry paste and brown sugar. When the
Boil, steam or microwave squash until just tender; drain.
Heat oil in large saucepan on medium heat. Cook onion, stirring, until soft. Add curry paste; cook, stirring, until fragrant. Add coconut cream and 1 cup water; bring to a boil. Reduce heat to low; simmer, uncovered, about 5 mins or until slightly thickened.
Add squash, beans, spinach and cilantro; stir on low heat until vegetables are heated through.
Put tomatoes, curry paste, apricots and lentils in large pot.
Bring to the boil,cover, simmer gently for 15 minutes.
Add vegetables and simmer 35 - 45 minutes till vegies are tender.
Top up with water if mixture looks too dry.
Serve with brown rice and chutney.
Spray a large saucepan with no stick cooking spray and heat on medium. Cook onion for 5 mins, stirring, until soft. Add curry paste and stir for 1 min, until fragrant. Add squash and stir to coat.
Add stock, chickpeas and 1 cup water. Bring to a boil. Reduce heat to low; cover and simmer for 15 mins, until squash is tender. Add spinach and simmer for 1 min, until just wilted. Stir in cilantro. Serve with steamed rice.
he onion softens. Add the curry paste and cook and stir for
min then add the curry paste and cook briefly. Gradually add
about 3 minutes.
Add curry paste; cook, stirring, until fragrant, about
Cut chicken breasts into 2 cm pieces.
Combine soy sauce, cumin, curry paste, turmeric, garlic, sweet chili sauce and lemon grass in a bowl.
Add chicken and stir to coat well.
Cover and refrigerate overnight (or during the day) to marinate.
Place marinated chicken, peanut butter, coconut milk and kaffir lime leaves in a saucepan, bring mixture to boil and simmer over low heat, stirring occasionally, for 20-25 minutes or until chicken is cooked through.
Discard kaffir lime leaves.
Serve with coconut rice.