curry powder, chili powder, red pepper flakes and red pepper. Add beef
nion has softened.
Add beef, 1 1/2 cups of
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.
utch oven and fry the beef chunks, turning, until they are
br>next, prepare the thai red curry sauce. in a large, non
talks. Add the curry mix to the coconut milk and mix well
In a 2 quart saucepan, bring the coconut milk, curry paste, fish sauce and brown sugar to a boil.
Add the vegetables and bamboo shoots, reduce the heat and simmer for 15 minute, or until the vegetables are tender.
Serve over steamed jasmine rice.
Heat oil in 12-inch skillet over medium heat until shimmering.
Add curry paste and cook until fragrant, about 30 seconds. Whisk in coconut milk, fish sauce, and brown sugar and simmer until slightly thickened, about 5 minutes.
Add beef and cook until pieces separate and turn firm, 3 to 5 minutes.
Stir in bell pepper and peas and cook until peas are crisp tender, about 5 minutes.
Turn off heat, stir in basil and lime juice. Season with salt to taste.
igh heat and add the beef and cook for 2 to
nd 1/3 tin of curry paste on medium-high heat
/2 to Tbsp Red Curry paste (I like it spicy
or 1 minute; add creamed coconut and 1 cup of water
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.
Mix coconut milk, curry paste and salt in a
minutes, until beef has browned. Stir in coconut cream, 1/2
In a medium pot over medium-high heat, combine chicken broth, coconut milk, curry paste, ginger, garlic and salt. Bring to a boil then reduce to simmer.
Add green beans and cook 2 minutes.
Add shrimp and cook until pink, (~5 minutes).
Top soup with green onions and serve with sliced lime and crusty bread.
A glass of dry white wine will really make it over the top:).
Spray a nonstick skillet with cooking spray and place over medium-high heat. Cook and stir chicken pieces in hot skillet until lightly browned, about 3 minutes. Drain excess fat.
Spread chicken, carrots, onion, garlic, and ginger in the bottom of a slow cooker.
Whisk chicken broth, coconut milk, curry powder, and salt together in a bowl; pour over chicken mixture into slow cooker.
Cook on Low for 6 to 8 hours (or cook on High for 3 to 4 hours). Stir in cilantro and lime juice.
In a frying pan, fry the cut chicken until light brown. Next, fry potatoes and carrots, then set aside.
In a sauce pan, saute garlic, onions and ginger in cooking oil for 2 minutes.
Add the chicken, coconut milk, curry powder and chili powder. Simmer for 10 minutes.
Add potatoes, carrots, red and green bell peppers and continue to simmer for another 5 minutes or until soft.
Add salt and pepper to taste.
Serve hot with steamed rice.
edium-high heat. Carefully add beef brisket and brown the meat
he curry sauce: Add the cream from the top of the coconut