sauce pan, bring the coconut milk to a boil. Let it
ob; add to the pot with coconut milk. Cook an additional 5 minutes
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.
and add the chicken and coconut milk.
Bring back to the
COCONUT RICE - to make coconut rice, place rice in a
In a food processor, combine the garlic, chiles,
f paper together and tie with string to make loose packets
aucepan, on high heat, combine coconut milk,rice,and 3/4 cup
coop 1/4 cup of coconut cream from the top of
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.
Bring 1/2 cup coconut milk to a boil in a heavy saucepan. Whisk in the curry paste and cook until fragrant, about 5 minutes. Add the chicken and cook until browned, about 5 minutes. Stir in the 2 cups coconut milk, fish sauce, sugar, vegetables, bamboo shoots, and basil; simmer until the chicken is cooked through, about 15 minutes. Pour the lime juice over the dish and remove from heat. Serve warm.
n a medium bowl. Cover with water and let stand at
Place coconut milk, chicken stock, lemon or lime
large pot and fill with water. Bring to a boil
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.
Rinse rice. Soak it in water to cover for at least 1 hr and up to 24.
Drain, then wrap in cheesecloth. Put in a steamer above boiling water. Steam for about 30 minutes until tender.
Toss cooked rice with coconut milk and nam pla. Rewrap and steam (or microwave) for 5 more minutes to reheat.
xcept for the fish. Season with pepper.
Slice the salmon
Rinse rice in several changes of water.
Drain, discard water and set aside.
In a medium pot, over medium heat, bring coconut cream to a boil.
Add rice, sugar and salt.
Add coconut milk and return to a boil.
Cook, partially covered, stirring occasionally, about 3 minutes.
Reduce heat to low and simmer, covered, stirring occasionally, 15 to 20 minutes, or until all the liquid has been absorbed and the rice has fluffed.
ater. Scrape off any barnacles with a knife, then pull out
br>Add the chicken broth, coconut milk, 1/2 teaspoon salt and