nd marinate in the fridge with coconut milk.
Prepare rice just like
Wash seafood, drain.
In a large pan, saute garlic, onion and ginger in oil.
Add in all ingredients except seafood and vegetables.
Wait for he mixture to thicken at about 1/3 its original volume before adding seafood. At this point the coconut milk is starting to be oily and sweeter.
Add seafood and vegetables.
Let sauce come to a boil again then simmer for 2 minutes or until seafood is cooked.
Add celery leaves at last minute.
Serve with rice.
Prepare rice according to the package directions, but replace half the water called for with coconut milk.
Heat the oil in a large skillet. Add shrimp and cook 3-4 minutes until pink.
Add chili sauce and stir until heated through.
Stir almonds into cooked rice and top with shrimp mixture.
Garnish with onions.
Saute ginger and shrimp.
Add coconut milk and let it simmer for about 5 minutes.
Lastly, add pepper and green beans.
Cover and let it boil until vegetable is cooked.
Do not overcook vegetables.
ob; add to the pot with coconut milk. Cook an additional 5 minutes
ins. Pour in half the coconut milk and 1 2/3 cups
Process garlic, onion, ginger, spices and half of the oil until smooth.
Heat remaining oil in large skillet on medium-high heat. Cook garlic mixture, stirring, until fragrant. Add carrot; cook, stirring, 2 mins. Remove from pan.
Add shrimp and green onion to pan. Cook, stirring, until shrimp turn pink. Return carrot mixture to pan with coconut milk. Cook until heated through.
aucepan, on high heat, combine coconut milk,rice,and 3/4 cup
dd the water, fish, and shrimp.
Simmer for 15 minutes
peppercorns, and salt, then fill with water to half full. Bring
coop 1/4 cup of coconut cream from the top of
Melt butter in a saucepan.
Add onion and brown.
Add all the spices and saute for 2 minutes.
Add shrimp and saute 1/2 minute. Add coconut milk (strained) and 1/4 cup shredded coconut that is leftover after straining.
Cover and cook on medium heat until the gravy thickens.
Serve over plain rice or polao.
Serves 4 to 6.
In a heavy skillet, heat 2 tablespoons of the butter and olive oil, and saute onion and curry powder until onion is translucent.
Add shrimp, sugar, ginger, salt and pepper.
Saute 3-4 minutes, then remove to a plate.
In the skillet, melt remaining 4 tablespoons butter, stir in flour and cook 5 minutes.
Slowly add cream, chicken stock and coconut milk, stirring constantly until mixture is smooth and thick.
Return shrimp to pan, along with snap peas; heat through.
Serve with steamed rice.
Peel and clean shrimp, keeping tails on. Heat the
hen it is cooked. Stir with a fork when cooked. If
large pot and fill with water. Bring to a boil
n a medium bowl. Cover with water and let stand at
Peel and devein the shrimp and cut into 1 inch
Heat the oil in a Dutch oven on high heat. Cook the beef, turning, until browned. Add the onions, garlic, ginger and pepper and cook for 2 mins. Stir in the red pepper flakes, cumin and cinnamon.
Add the coconut milk, soy sauce and stock and bring to a boil. Reduce heat to low; cover and simmer for 1 1/4 - 1 1/2 hours, until the beef is tender. Stir in the cornstarch mixture. Bring to a boil and simmer for 2 mins. Season with salt and black pepper and sprinkle with cilantro.
oriander roots by crushing them with the flat side of a