arm.
Saute the garlic, curry powder, carrots, onion and capsicum
Boil water in a saucepan and cook enough rice for 2 people.
Heat some oil in a frying pan and throw in the beans, cooking for about 2 minutes.
Add the peppers and mushrooms, fry for another minute and then add the prawn, chicken stock, fish sauce, curry paste and herbs.
Cook until the beans are tender.
Add the coconut milk and lime juice, cooking for a further 2 minutes over a medium heat and taking care not to scald the coconut milk.
Serve over basmati rice, preferrably in a shallow bowl.
econds.
5. Add curry powder and stir another 10
Whisk coconut milk, curry (red & yellow), and turmeric. Add stock, nam pla, juice from lemon, and lemon grass pieces, simmer for 20-30 minutes. Add salmon, prawns, and bok choy, continue to simmer for 8 more minutes. Serve immediately (good with rice & naan).
Shell prawns.
Devein and rinse well.
Drain in colander. Braise in a little oil (separate from above quantity) until they change to a light pink color.
In another pot, fry sliced onions until pale gold.
Just as they begin to deepen in color, add tomato with all the other ingredients.
Braise for a few minutes and add prawns, adding a little water to cook them well.
When curry is nice and thickly pureed, add 1/4 tsp. garam masala and garnish with a sprig of curry leaves.
Heat oil in a large saucepan over medium heat. Sweat onion, ginger and garlic for 2-3 mins, until onion is tender. Add curry paste and cook for 1-2 mins, until fragrant. Add tomatoes and cook, stirring, for 1 min. Add coconut cream, lime juice and chili sauce. Bring to a boil, reduce heat and simmer for 2-3 mins.
Add prawns and cook, stirring, for 2-3 mins, until cooked through. Fold in spinach and cilantro. Simmer for 1 min.
Serve with steamed jasmine rice and extra chili sauce.
he onion, garlic, ginger and curry powder for 2 mins, stirring
Melt butter over medium heat. Add onion, garlic and curry powder. Cook for 2-3 mins, until tender. Add flour. Cook, stirring, for 1 min. Gradually whisk in milk, until smooth. Cook, stirring, until sauce boils and thickens. Reduce heat and simmer for 3 mins. Add prawns, chopped tomato, lemon juice, chili sauce and brown sugar. Gently heat for 2-3 mins.
Serve with steamed rice, cilantro and papadums.
-2 minutes, add the curry leaves, and bring to the
ut not coloured.
Add curry power, still over low heat
Fry onion in pan over low heat until soft.
Add curry powder and cook 1 minute.
Add chicken stock, tomato puree, lemon juice and chutney.
Bring to a boil, stirring constantly.
Simmer, covered, for 5 minutes.
Strain into a mixing bowl; leave to cool. Stir mayonnaise and cream into cooled curry sauce.
Season with salt and pepper.
Add drained prawns and chill.
Heat oil in pan and add curry paste. Cook for a minute then add the finger and lemongrass. Cook for a minute, then add the lime leaf or zest and coconut milk. Bring to a boil and simmer for 10 minutes.
Add prawns, lychees and pineapple. Once prawns are cooked and the fruit is hot, add the fish sauce and lime juice. Add the coriander and serve with jasmine rice.
Put oil in large pot on high heat.
When VERY hot, saute onion and garlic, then ADD Worcestershire sauce.
Mix curry powder in approximately 1 cup of water; ad to onion mix. Reduce heat and let simmer for approximately 30 minutes, stirring so that mixture doesn't stick to pan. ADD prawns and more water if needed; let simmer until prawns are cooked.
SERVE HOT WITH HOT COOKED RICE.
ut the cinnamon stick and curry leaves into the pan.
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.
In a food processor, combine prawn, egg white, garlic and fish
Shell and de-vein the prawns, leaving tails intact.
Place all dressing ingredients in a jar and shake well.
Place prawns, mango, and avocado in a bowl and toss with dressing.
Arrange lettuce leaves and cooked rice attractively on serving platter, then top with the prawn mixture; drizzle dressing over all.
Serve and enjoy!
Makes 4 servings.
Make sure to use fully-ripe mangos and avocados in this recipe.