tep 13.
Make the curry sauce: Add the cream from
In a 2 quart saucepan, bring the coconut milk, curry paste, fish sauce and brown sugar to a boil.
Add the vegetables and bamboo shoots, reduce the heat and simmer for 15 minute, or until the vegetables are tender.
Serve over steamed jasmine rice.
platter, serve immediately with Red Curry Sauce, and garnish with green
hoots before adding chicken. Add red curry paste to taste.
Cut chicken
ombine 1/2 to Tbsp Red Curry paste (I like it spicy -- so
Place potatoes in a saute pan, cover with chicken stock and swirl in the red curry paste.
Cook covered until tender.
Reserve liquid for another use like cooking rice.
Mash potatoes, Add butter, salt and pepper to taste.
he curry paste, place the lemongrass, garlic, chilis, ginger, shallots, shrimp paste, lime
pound the ingredients for the red curry paste in the order listed, adding
b>Thai Red Curry Paste and stir, sauteing for about 2 minutes. (I like my Thai Red Curry
about 3 minutes. Add squash, red peppers, red curry paste, ginger, and garlic. Mix
ring to a simmer; add red curry paste, sriracha, brown sugar, fish sauce
Heat oil in large stew pot.
Add red curry paste. Saute for 1 minute. Add beef and brown on all sides. Add onions and carrots and saute until onions are soft. Add potatoes, coconut milk, fish sauce, canned corn, and brown sugar. Cover and simmer for approximately 1 to 2 hours or until meat is tender.
Garnish with peanuts and cilantro.
combine turkey, egg, curry powder, ginger powder and 1/
nd 1/3 tin of curry paste on medium-high heat for
Heat oil, red curry paste, and 2 tablespoons of the coconut milk in wok or 3 quart saucepan until it becomes fragrant.
Add the chicken, and mix well into curry mixture to coat the chicken. Fry until the chicken is is done.
Add the rest of the coconut milk, the water, lime leaves, basil, and the eggplant.
Simmer until the eggplant is tender.
Add the fish sauce and simmer a few more minutes. Remove the basil and lime leaves.
/2 tsp of the red curry paste with the oil. Add the
In a large skillet over medium heat, combine red curry paste with coconut milk.
Simmer until an oil forms on surface.
Stir in fish sauce, sugar, lemon juice and vinegar.
Bring to a boil.
Simmer for 2 minutes.
Add scallops and pineapple.
Simmer until scallops are cooked, about 3-5 minutes.
Serve hot over cooked jasmine or basmati rice, and creamed spinach or string beans with shallots.
Enjoy!
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.
inute.
Whisk in the Thai red curry paste, and when fully combined, pour
ntil lightly browned.
Add red curry paste and cook for 3-5