Cook rice in boiling salted water according to package instructions. Drain.
Heat oil in a wok, saute chicken for 3 mins, turning. Remove and drain on paper towels. Add carrots, eggplant, onion, and zucchini and cook for 2 mins. Add curry paste, lemongrass, ginger and lime leaves and cook for 1 min. Add chicken, coconut milk, vegetable stock, fish sauce and basil sprigs. Bring to a boil, cover and simmer for 10 mins. Remove lemongrass, lime leaves and basil sprigs. Add chopped basil and serve over rice.
dd curry paste. Cook and stir for 30 seconds. Add chicken and
Heat coconut milk and curry paste until it turns creamy.
Add chicken; cook for 5-7 minutes.
Add eggplants and sweet basil; cook for further 5 minutes.
Finish with Thai chili and kaffir lime leaves.
Boil spaghetti for 10 minutes and serve hot with curry.
aucepan over high heat. Add chicken and cook for 5 mins
an, add the paste and curry leaves, cook for 3 minutes
Cook the curry paste in a large deep skillet on medium heat, stirring, for about 1-2 mins.
Add the shrimp, vegetables, fish sauce, 1/2 cup water and coconut milk; bring to a boil, stirring. Reduce the heat to low; simmer, uncovered, for about 5 mins, or until the shrimp change color and the sauce thickens.
Serve sprinkled with basil.
Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
Stir fish sauce into chicken curry mixture just before serving.
lace the coconut cream and curry paste in a large Dutch
HEAT frypan; add oil.
Add sliced onion and green curry paste; stir fry for one minute.
Add coconut milk and water ; bring to a boil.
NOTE: Have to do slowly and stir frequently or milk will split.
Simmer uncovered 15 - 20 minutes.
COMBINE chili powder, cinnamon and tamari; ADD to mixture.
Top with chopped coriander.
ENJOY!
ver medium heat and fry curry paste, stirring constantly, until softened
arge saucepan. When hot, saute chicken, stirring, until browned. Add potato
Add oil to a skillet on medium heat.
Once hot, add sliced shallots and green curry paste.
Cook until shallots soften, approximately 3-4 minutes.
Add fish oil to skillet and immediately after pour in the can of coconut milk.
Bring to a boil.
Add chicken and red bell pepper strips.
Let simmer for 7-8 minutes until chicken is done.
Add chopped/torn basil.
Add juice of one lime.
Simmer 2-3 minutes.
Serve- add sprigs of basil and lime wedges for garnish.
our before coating coconut.
CHICKEN CURRY.
Remove the top of
To make the curry paste, place the lemongrass, garlic,
b>curry paste. Cook shallots until opaque, do not brown.
Add chicken
Heat oil in a large saucepan over medium heat. Cook curry paste and 2 chilies, stirring, for 2 mins, or until fragrant. Add chicken and cook, stirring, until browned.
Add coconut milk, fish sauce, lime juice, sugar and eggplants. Simmer for 10 mins, or until eggplants are just tender.
Add zucchini and herbs. Simmer until zucchini is just tender.
Serve curry sprinkled with remaining chili and spring onions.
n high heat. Stir-fry chicken, in batches, until browned.
uickly brown (don't overcook) chicken thighs until golden and caramelized
Place curry paste in a large saucepan
In your instant pot, saute curry paste with spices for 30 seconds, until fragrant.
Add onion and saute a couple of minutes.
And coconut milk, chicken, broth, fish sauce, and lime juice. Seal cooker, bring to pressure, and cook 4 minutes.
Do a quick release. Add bell pepper, zucchini, green beans, and bamboo shoots. Saute for about 5 minutes or until veggies reach your desired level of tenderness.
Add lime leaves and basil and serve with rice.