Slice beans into 1 1/2 inch lengths. Cut peppers into 1 inch pieces. Cut chicken into 1 inch cubes.
Place a 12 inch frying pan over high heat. When pan is hot, add oil, beans and broccoli florets; stir fry 2 minutes.
Add chicken to cook, stirring occasionally, about 2 minutes.
Add peppers and baby corn, about 2 minutes.
Add curry paste, coconut milk and sugar. Reduce heat to low and stir until curry paste is well blended.
Add water chestnuts; continue to cook about 4 minutes.
Stir in fish sauce.
nd refrigerate overnight.
Combine coconut milk, lemongrass and two of the
tock, 1/2 can of coconut milk, fresh ginger if using, and
br>Puree 1/2 cup coconut milk, ginger, garlic, onion, lime juice
arge bowl. Whisk in the coconut milk and lime juice and season
Heat oil in a saucepan over medium heat. Add shallots, lemongrass, chili and shrimp paste. Cook for 3 mins, stirring, until fragrant. Add lime leaves and coconut milk. Season. Simmer for 5 mins.
Meanwhile, steam tofu for 3 mins, until heated through. Slice.
Distribute sauce between serving bowls. Top with sliced tofu and extra lime leaves. Serve with steamed rice, Asian greens and green tea.
In a large saucepan, over medium high heat, combine coconut milk and curry paste - heat and stir constantly until the majority of the paste has dissolved.
And fish sauce and brown sugar, stirring until dissolved.
Add bamboo shoots and water chestnuts.
Let simmer for 10 minutes.
SKIP the following step if doing a totally meatless option.
Add meat or tofu, stirring gently until well incorporated.
Simmer for another 10 to 15 minutes, until heated thoroughly.
Serve over rice.
Add water and coconut milk to pot and whisk.
Add salt.
Bring to the boil.
Add galangal, lemongrass, kaffir lime leaves, and red curry paste.
Reduce the heat to a simmer for 10-15 minutes.
Strain of the big pieces.
Add mushrooms and jalapeno peppers.
Cook for 5 minutes.
Add shrimp and cook till shrimp is done.
Add green onions and lime juice.
Cook for 5 minutes.
Garnish with coriander leaves or thai basil.
add to the pot with coconut milk. Cook an additional 5 minutes
In a large measuring cup combine peanut sauce and coconut milk. Set aside.
In a large skillet (I used two skillets) heat oil.
Add tilapia and cook for 3-5 minutes and then turn fish and cook for 3-5 more minutes or until done.
Season fish with salt and pepper and then remove to a plate and keep warm.
Add coconut/peanut sauce mixture and spinach to skillet; bring to a boil over medium high heat. Cook for 2 minutes or so or until spinach wilts.
Spoon sauce over fish.
Place chicken, chicken stock, galanga, and lemon grass in a large saucepan and bring to a boil.
Reduce heat to low and simmer until chicken is cooked through.
Add coconut milk and continue cooking on low until soup comes back to a simmer.
Just before serving stir in fish sauce and lime juice.
Pour into soup bowls and sprinkle top with scallions and cilantro.
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.
Put the ghee or coconut oil in a saucepan, warm
Pour in thin and thick coconut milk. Simmer until flavors combine, about
riracha and 1/2 cup coconut milk. Place chicken tenders in a
eturn broth to pot; add coconut milk, shallots, mushrooms and chicken.
Whisk coconut milk in large sauce pan.
ugar until smooth. Add the coconut milk to a saucepan, bring to
Place coconut milk, chicken stock, lemon or lime
PLACE coconut milk in blender container. Add remaining ingredients; cover.
BLEND on high speed until smooth. Serve immediately.