he coconut mik, soy sauce, fish sauce, lime juice, palm sugar
To make the curry paste, place the lemongrass, garlic,
Combine the coconut cream, curry paste and 1/2 cup water in a saucepan over high heat. Bring to a boil. Add the pepper and cook for 2 mins.
Add broccoli and fish and simmer, covered, over low heat for 4 mins or until the vegetables are tender and the fish is cooked.
Stir in the fish sauce and season to taste. Serve with steamed rice and lemon or lime wedges.
Cook the rice in boiling salted water according to the package instructions.
Heat the oil in a saucepan and saute the onion and carrots until softened. Stir in the curry paste and cook for 1 min. Add the coconut milk and 3/4 cup water. Bring to a boil and stir in the bouillon. Add the broccoli and simmer for 5 mins. Add the soy sauce and season with salt and black pepper. Add the fish, cover and cook over low heat for 5 mins.
Fluff the rice and spoon into bowls. Garnish with cilantro. Serve with the curry.
he ingredients for the red curry paste in the order listed
ot smoking, add the Thai Red Curry Paste and stir, sauteing for
Put the oil and Thai curry paste in a large pan
inute.
Whisk in the Thai red curry paste, and when fully
1. Blend Fish, coriander leaves, lime juice, spring onions, curry paste, chilli and
dd oil, then add Thai red curry paste, stir paste to
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.
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.
an over high heat. Add curry paste and cook for 30
In a large pot, bring half the coconut milk to a slow boil, stirring constantly. Add the curry paste and shrimp, stir well, and cook until done, about 5 minutes.
Add the remaining coconut milk, water, bamboo shoots, sugar, paprika and fish sauce, and bring to a boil slowly.
Add salt.
Add bell peppers and basil leaves, and remove from heat. Serve immediately over steamed rice.
br>next, prepare the thai red curry sauce. in a large, non
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.
econds.
Add the curry paste and fish sauce, and cook, stirring
20 seconds. Add shallots and curry paste. Cook shallots until opaque
food processor with the fish sauce, curry paste, lime juice, garlic
Place curry paste in a large saucepan