Put the oil and Thai curry paste in a large pan
he curry sauce: Add the cream from the top of the coconut
ntil ready to serve.
Thai Coconut Curry Noodles:
Place the noodles
To make the curry paste, place the lemongrass, garlic,
Chop up any veggies you like.
Blend all of the soup ingredients.
Pour the soup over the chopped veggies - ENJOY!
he oil in a small soup pot. Add the garlic, the
Scoop the thick coconut cream from the top of
ot smoking, add the Thai Red Curry Paste and stir, sauteing for
unces (1/2 can) of curry paste and stir over high
Heat a saucepan over medium heat. Add coconut oil, lemongrass, green curry paste, garlic, ginger, and red pepper flakes. Cook until fragrant, about 2 minutes.
Add broth and water to the saucepan with the lemongrass mixture and bring to a boil. Add spiralized zucchini noodles, mushrooms, snow peas, bok choy, scallions, and lime juice. Cook until tender, about 4 minutes.
Season soup with salt and pepper. Add cilantro. Stir to combine, adjust seasoning if needed, and ladle into bowls.
To make filling:.
In medium bowl, whisk together coconut milk and curry paste till smooth. Stir in cilantro, chicken, carrots, green onions and peanuts. Toss to coat.
To assemble:.
Arrange tortillas in single layer on flat surface. Place one quarter of chicken down center of each tortilla. Top with lettuce. Roll up tortillas burrito-style, tucking ends in and wrappeing each up snugly. Cut each in half. Serve immediately or wrap in plastic wrap and refrigerate.
o mix.
Combine the coconut-curry sauce ingredients. Taste and adjust
inute.
Whisk in the Thai red curry paste, and when fully
t least 2 hours.
Coconut Curry.
Heat oil in medium
teaspoons Bonito Fish Powder soup stock.
Stir gently, cover
ater be added to the soup. The other 20% you can
For the soup, heat 2 tbsp oil in
Prepare the vegetables for the soup and garnishes first, so they'
In the bottom of a pot, stir together the red curry paste and a little coconut milk to combine.
Saute the chicken until cooked through.
Add the rest of the ingredients and simmer 10 minutes or so, or until the peas are cooked and the sauce has reduced and thickened to desired consistency.
Serve over hot cooked basmati or white rice.
(I have added about a quart of chicken broth to this base recipe to make soup- adding thinly sliced mushrooms and scallions) Serve with wedges of lime.
Heat 1/2 Celsius coconut milk, Thai red curry paste, and kaffir lime leaves in heavy large skillet over medium-high heat. Stir until mixture thickens, about 2 minutes.
Stir in remaining 3 Celsius coconut milk, onion, and basil sprigs; bring to boil. Continue to boil until slightly thickened, about 5 minutes.
Reduce heat to medium-low. Add chicken, bell pepper, tamarind paste, fish sauce, and sugar. Simmer until chicken is cooked through, stirring often, 6 to 8 minutes.
Serve with steamed rice.