ver medium heat and cook curry paste until fragrant and starting
inger and garlic.
Add curry paste, and mix well. It
In a large skillet, heat butter until it begins to foam. Add Yellow Curry Paste and cook until dissolved and bubbly.
Add onions and saute until just tender. Add shrimp and saute until they turn pink.
Stir in tomatoes and cook until heated through. Sprinkle with cilantro a side of Jasmine Rice.
Note: If adding vegetables I would recommend par boiling them first for 5 minutes and then adding them into the dish when you add the shrimp.
In a large nonstick skillet or wok, bring 1/2 cup of coconut milk to a boil.
Add yellow curry paste and simmer until paste is dissolved and fragrant.
Add remaining coconut milk, fish sauce, brown sugar and sweet potatoes.
Stir well and bring to a boil. Reduce heat and simmer 5 minutes.
Add chicken and scallions. Stir together with other ingredients, coating well with the curry mixture.
Cover and simmer 15 minutes or until potatoes are tender and chicken is cooked through.
Heat 1 tsp oil in a saucepan and saute the onion for 2 mins. Stir in the curry paste and cook for 1 min. Add the mango, carrot, coconut milk and milk. Cover and simmer for 5 mins. Add the zucchini and simmer for 2 mins.
Roll the fish pieces in the flour and tap off the excess. Heat 1 tsp oil in a non-stick skillet and cook the fish for 3 mins, turning. Season with salt and black pepper.
Season the curry sauce with salt, black pepper and a dash of lime juice. Add the fish, peanuts and cilantro and bring to a boil. Ladle into a bowl.
Heat oil in a large saucepan over medium heat. Cook curry paste, stirring, until fragrant. Add coconut milk and stock. Bring to a boil then reduce heat and simmer, stirring, for 5 mins. Add sweet potato and simmer, covered, for 10 mins, or until potato is tender.
Add beans, tofu and lime juice. Cook, stirring, until beans are tender. Stir in cilantro.
Serve curry with steamed rice and topped with fresh cilantro.
Heat the oil in a large saucepan over medium heat. Saute the onion for 2-3 mins, until softened. Stir in the chicken pieces and curry paste and cook, stirring, for 5 mins or until lightly browned.
Add the stock and potatoes and bring to a boil. Reduce heat and simmer for 20 mins, until the potatoes are tender and the chicken is cooked through.
Stir in the coconut milk and peas and simmer for 5 mins. Top with the cilantro and serve with steamed rice and pappadums.
In a wok, bring the coconut milk to a boil. Stir in the curry paste and simmer over low heat until the paste has dissolved. Add the fish sauce, sugar and salt and simmer for 2 more mins. Add the shrimp and tomatoes and simmer over low heat for 5 mins.
To serve, ladle into bowls, drizzle with lime juice and sprinkle with cilantro and chili pepper strips. Garnish with cilantro leaves.
nd golden.
Add the yellow curry paste and stir-fry over
In a deep frying pan or wok, heat oil over medium heat until hot.
Add curry paste and garlic and cook, stirring for about 30 seconds.
Slowly stir in coconut milk and vegetable broth.
Reduce heat to simmer; add potatoes and cook for 10 to 15 minutes.
Add ginger, onion, and peppers; cook until tender, about 7 minutes.
Add carrots, mushrooms, soy sauce, and brown sugar.
When heated through, serve over individual plates of hot rice.
Garnish with cilantro.
eat; cook and stir red curry paste, ginger, and garlic until
eat, heat vegetables, oil, red curry paste, and 1/3 of
n medium heat and add curry paste. Stir fry until fragrant
ilk.
Now add the curry paste, cook for about 1
In a bowl, mash the yellow curry paste with about 2 tablespoons
Saute the chicken in the vegetable oil until just starting to turn golden. Add the onion and keep cooking until soft.
Add the potatoes and pour in the yellow curry paste and the coconut milk. Mix well. Bring to a boil, then reduce heat and simmer for 30 minutes or until the potatoes are cooked through. You can add a little chicken stock if the mixture starts to dry out.
Serve with Jasmine rice.
minutes. Add bananas and curry paste. Stir thoroughly, but try
econds.
5. Add curry powder and stir another 10
owl whisk together chicken broth, curry powder, cumin, salt, and cayenne
ins, or until soft. Add curry paste. Cook for 1-2