he bottom of a large soup pot, heat the oil over
Cook for 5 minutes. Reduce heat to medium; stir in coconut milk, ginger
he oil in a small soup pot. Add the garlic, the
Place chicken, chicken stock, galanga, and lemon grass in a large saucepan and bring to a boil.
Reduce heat to low and simmer until chicken is cooked through.
Add coconut milk and continue cooking on low until soup comes back to a simmer.
Just before serving stir in fish sauce and lime juice.
Pour into soup bowls and sprinkle top with scallions and cilantro.
1. Combine coconut milk, curry paste, water, broth, chicken, mushrooms, ginger and lemongrass in slow cooker.
2. Cover and cook on LOW for about 4 hours, or on HIGH for about 2-3.
3. Remove lemongrass and discard.
4. Add in lime juice, to taste, and cilantro, if desired. Plenty of salt and pepper to taste. Stir and serve.
epper and garlic and saute for just a minute - make sure
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 water for noodles and cook pasta 6-
ook in the heated oil for 1 minute. Slowly pour the
Bring 1 cup coconut milk to boil.
Add chicken, lemon grass, and Laos.
Cover and simmer til chicken is tender.
Add remaining 1 cup coconut milk, green onions and chilis.
DO NOT BOIL.
Stir in lime juice and fish sauce just before serving.
In a medium saucepan, stir-fry onion in oil until golden brown.
Add shrimp, chiles, and shrimp paste; fry for 1 minute.
Add water and bring to a boil.
Add pumpkin, reduce heat, and simmer for 10 minutes.
Add coconut milk and salt; return to a boil and cook until pumpkin is tender.
Serve garnished with lemon juice, basil leaves, and cilantro.
Combine coconut milk, water, lemongrass, fish sauce, lime juice, ginger and sugar in a large pot and bring to a boil, reduce heat and simmer 15 minutes.
Add chile paste, stock, mushrooms and chicken, simmer for 10 minutes.
Remove lemongrass and ginger before serving and garnish with cilantro.
Coat tofu with soy sauce and saute in olive oil. Add cashews and sweet potato chunks and saute. Add broccoli, spinach leaves, coconut milk, vegetable broth, and spices. Cook over medium heat until vegetables are tender.
Beat the eggs, coconut milk, sugar, salt, evaporated milk, vanilla and for 2 minutes.
Add the butter to a medium saucepan. When melted add the egg mixture. Cook stirring constantly over medium heat until a think paste is formed. Remove from heat and cool.
Add the flour and mix.
Preheat the oven to 375\u00b0F.
Fill a piping bag with the cooled paste and pipe out the mixture into cookie shapes onto a butteres baking sheet or parchment lined cookie sheet.
Bake for 20 minutes until brown.
In a mixing bowl, combine Coconut Milk, whipping cream and sugar.
Whip with electric mixer until sugar is dissolved.
Add vanilla extract and papaya.
Stir to blend all ingredients together well.
Place mixture in ice cream machine and follow manufacturers instructions for making ice cream.
Combine coconut milk, sugar, and salt in medium saucepan and bring to gentle boil over medium-high heat. Cook, stirring often, until sugar dissolves and mixture is smooth (1-2 mins.). Transfer to bowl, cool to room temp, and then cover and chill until very cold. Transfer to bowl of ice-cream maker and freeze according to manufacturer's directions. Serve at once, or transfer to airtight container and freeze for up to 2 weeks.
Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low.
Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.
In a soup pot over medium heat, warm
r a stiff porridge.
For the coconut milk:
Makes about 3
n the coconut milk until incorporated, reserving 1/2 cup for garnish, then