ith the vegetable mixture. Add curry sauce and coconut milk. Pour in pineapple chunks
illing.
In a sauce pan, bring the coconut milk to a boil
o low, and add the curry powder, curry paste, paprika, and cumin
Remove from pan.
Add curry paste to skillet on low
Heat oil over medium-high until hot.
Stir in 5 spice powder, garlic powder, ginger, peppers, soy sauce and salt.
Add chicken, cook and stir for 5-8 minutes or until coated with spices and no longer pink.
Add chicken broth, curry, vinegar and coconut milk. Stir.
Bring to a boil.
Reduce heat and simmer uncovered for 20-25 minutes, stirring occasionally.
Add vegetables to skillet and bring to a boil.
Cook for 3-5 minutes or until vegetables are tender - crisp.
Serve over rice.
In a medium saucepan combine curry paste and coconut milk and heat.
Just before boiling, reduce heat and simmer for 5 minutes.
Add remaining ingredients and simmer for 10-15 minutes.
Serve over freshly cooked rice.
he burners to medium.
Coconut Milk Sauce: In a saucepan, bring all
In a Dutch oven heat oil over medium-high heat; add in onions and red bell pepper and saute for 5-6 minutes, adding in the garlic the last 2 minutes of cooking.
Add in the red curry paste and cook 1 minute.
Add in the kidney beans, diced tomatoes, coconut milk, lime juice and sugar; bring to a boil, reduce heat and simmer for about 35 minutes.
Season with salt and pepper.
Serve over basmati rice, then sprinkle with chopped green onion.
o the wok with the coconut milk, soy sauce, and sugar. Stir to
an.
Add the fish sauce, coconut milk and stock or water, mix
he curry sauce: Add the cream from the top of the coconut milk, and
Tbs. of the fish sauce, and 1 tsp. of the
minutes.
Stir in curry powder.
Add Marsala.
Combine coconut milk, curry paste & soy sauce in a small bowl. I like mine very spicy so you may want to tame the curry paste down to 1 teaspoons.
Heat oil in pan on medium-high. Add ginger until it becomes fragrant(30 secs.) IF USING FROZEN VEGGIES, add right into the pan, without oil.
Add all veggies and cook until peppers become tender.
Add coconut milk mixture & tofu and simmer for a couple of minutes.
Serve over 1 cup rice.
epper until foamy. Spread the coconut out in a pie dish
Heat 1 tablespoon olive oil in saucepan.
Add onion and saute until golden brown.
Add curry paste and stir 1 minute.
(Note: I used two TBS curry paste for this recipe but I like lots of spice so if you like a milder curry, use 1 TBS) Add broth and coconut milk.
Boil 3 minutes, then stir in lime juice, garlic, ginger, tomato, cilantro, fish sauce and sugar.
Simmer uncovered until lightly thickened, about 20 to 30 minutes.
Pour sauce into a blender and blend until smooth.
Return sauce to pan and re-heat if needed.
our ingredients.
Curry Base: Shake the can of coconut milk or stir
efrigerate.
To make the sauce, in a medium saucepan over
Heat oil and fry lemon grass for less than a minute or until very fragrant.
Blend in red curry paste, stirring to break it up until it is fragrant. Do not let it burn. Stir in coconut milk until well blended and lower heat to simmer.
Stir in brown sugar and fish sauce and add kaffir lime leaves. Allow to simmer at least 15 to 20 minutes or until oil begins to separate. Add salmon fillets and poach in sauce on medium heat until cooked. Serve immediately.
inutes or until tender. Add curry sauce, coconut milk and 1/2 cup water