Put the rice in a saucepan with 2 1/4 cups boiling
r the rice: instead of water use the coconut milk to cook the
Place fish, coconut milk and stock in large saucepan on medium heat. Cover and bring to a simmer. Simmer, covered, for 5 mins.
Process onion, lemongrass, chili pepper, ginger, garlic, turmeric and 1/4 cup water to make a paste.
Stir paste into fish mixture, taking care not to break up fish. Add green beans and lime leaves. Cover and simmer for 3 mins more or until beans and fish are tender. Season with salt.
Spoon rice into shallow bowls; top with fish curry. Serve with lime wedges.
ulp with 1/
Heat the oil in a frying pan over medium heat. Saute the garlic, ginger, lemongrass and chili pepper 1-2 mins, until tender. Stir in the spices and shrimp paste and cook, stirring, 1-2 mins, until fragrant.
Stir in the coconut milk, stock, fish sauce and sugar. Simmer, then add the fish, pepper and green beans. Remove from heat and cover. Set aside 8-10 mins, until fish is just cooked through. Stir in the lime juice. Sprinkle with Thai basil leaves and serve with rice noodles.
aucepan, bring the chicken stock to a boil over high heat
b>to serve, mix in parsley.
FISH PAN:
Pat fish fillets dry with
ix with vinager, lemon juice, and worshteshire.
- Clean fish and
Combine water and rice in a large pot over high heat. Bring to a boil; simmer for 5 minutes. Reduce heat to medium-low and simmer until rice is tender, about 30 minutes.
Combine fish, ginger, spring onion, chicken bouillon granules, and pepper in a bowl. Let marinate for 15 minutes.
Stir fish mixture into the pot. Simmer gently until rice is very soft and fish is falling apart, about 20 minutes. Season with parsley and salt.
hili. Stir-fry 30 seconds to release the fragrance, then add
op. Spoon about 1/2 to 2/3 cup of this
Rub oil on bottom of pot.
Put the rice, coconut milk, water, and salt in a saucepan on med high heat stir occasionally until it comes to a gental boil. Add brown sugar if you decide to go with that option.
Cover 3/4 of the way with lid and put on a med low heat gently simmer until liquid is mostly absorbed, about 15 to 20 minutes.
When liquid is absorbed let it rest off of burner with the lid completely covering for 5 to 10 minutes. Fluff with a fork and stir in the lime zest if you decide to go with that option. Serve.
ombine with the water in a large saucepan.
Bring to a
Preheat the oven to 425\u00b0F. For the pie
arrots, garlic and broth to a boil.
Reduce heat
ish.
Put the rice on to cook with the water and salt
t. Swirl in the oil to coat the surface evenly.
Cook the rice according to the packet instructions and drain.
To make the vinaigrette, combine the orange juice, olive oil, and vinegar in a screw-top jar and shake well. Season to taste with salt and pepper.
In a large serving bowl, combine the rice, the dressing, and remaining ingredients and season to taste with salt and pepper.
ermometer is the only way to ensure proper degree of doneness
ne ahead.
Fish and Marinade -- Remove the fish from the refrigerator