ob; add to the pot with coconut milk. Cook an additional 5 minutes
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.
In a food processor, combine the garlic, chiles,
chile, and lemongrass into a food processor and whiz till you
coop 1/4 cup of coconut cream from the top of
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.
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.
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.
Cook the pasta in boiling salted water according to package directions. Drain.
Meanwhile, heat the oil in a large skillet on high heat. Saute chicken for 4-5 mins. Season then remove from the pan. Add the carrots, onions, garlic and ginger to the pan and saute for 4-5 mins. Mix in the peanuts and chicken.
Deglaze the pan with coconut milk and season. Add the pasta and toss to combine. Serve sprinkled with parsley.
medium pot, combine beans with 2 cups water and bring
br>Add the cilantro and coconut milk and cook until heated through
Mix the coconut milk with palm sugar and salt, stir well until fine then filter with white muslin.
To serve, put Lod-Chong in the dessert cups, add coconut milk and ice.
Recipe from: http://www.robertochicco.com/international/ann/lodchong_eng.htm.
PLACE coconut milk in blender container. Add remaining ingredients; cover.
BLEND on high speed until smooth. Serve immediately.
saucepan whisk together the coconut milk, milk, and egg. Heat through until
In a food processor, place the onion, garlic,