Related Searches: Chicken Coconut Curry, Curry Sauce
... Biryani, 225 g The Spice Tailor Keralan Coconut Curry, 500 g thawed imported skinless barramundi fillets roughly ... low. Using hands, crumble rice from biryani kit over sauce and cook, covered, for 15 minutes or until rice ...
... 2 cup baby spinach leaves, 1 The Spice Tailor Keralan Coconut Curry, 1 tbs olive oil. Method: Heat olive oil in ... and cook for 10 minutes or until browned. Add the sauce and cook for a further 3 minutes. Remove from heat, ...
... heat. Cook onion, stirring, for 4 minutes or until softened. Add curry paste, then cook for 1 minute or until fragrant. Add pumpkin, chickpeas, fish sauce, coconut milk, half the chilli and 3/4 cup cold water, then bring ...
... fillets cut into 4cm pieces, 450 g cashew & coconut simmer sauce, 2 bunches broccolini steamed, 0.5 cup roasted ... is cooked through. Divide spiced rice, chicken curry and broccolini among plates. Serve scattered with ...
... fish, 0.5 can diced tomatoes, 1 can coconut milk, 0.5 lemon, 1 tbs fish sauce, 2 clove garlic, 1 stick lemongrass, 1 bunch ... Egg free; Peanut free; Pescatarian; Tree nut free; Curry; Dairy free; Sesame free. Complexity: 2.
... oil, 400 g Woolworths pork & veal meatballs, 2 tbs green curry paste, 60 g baby spinach leaves, 400 ml canned light coconut milk, 1 tbs brown sugar, 1 tbs fish sauce, 250 g snow peas trimmed, halved lengthways, 200 g ...
A deliciously curried sauce brings the flavour of these clams to life. Ingredients: 800 g clams rinsed and scrubbed, 1 tbs canola oil, 1 medium white onion peeled and finely diced, 0.6 cup coconut cream, 1 stick ...
... . Method: Heat the oil in a wok or saucepan. Stir-fry the curry paste over a medium heat for 3-4 minutes or until fragrant. Add the coconut milk, fish sauce and sugar or honey and simmer gently for 2-3 minutes or until ...
... . Increase heat to medium and slowly add the remaining coconut milk, fish sauce, sugar and tamarind purée, stirring constantly, until combined. Add curry mixture to beef mixture. Increase heat and continue cooking ...
... pan on medium high heat and cook the spring onions, ginger and garlic for 3 minutes. Add the curry paste, fish sauce and coconut milk and bring to a simmer. Cook for 10 minutes to thicken. Stir in the tenderstem broccoli ...
... per side or until brown. Set aside. In the same pan, add Thai green curry paste and stir around. Tip in the coconut milk, fish sauce and cherry tomatoes. Let it simmer for 3 minutes. Put the salmon fillets back in ...
... cup thai red curry paste, 2 tsp fish sauce, 100 g green beans halved, 1 red capsicum deseeded, sliced, 1 carrot sliced, 80 g snow peas trimmed, 1 tbs lime juice, 1 lime cut into wedges, 270 ml coconut milk, 200 g medium ...
... and pumpkin. Cook, stirring, for 5 minutes or until onion softens. Add curry sauce and chickpeas to pan. Use coconut milk to rinse out jar. Add coconut-curry mixture to pan and stir to combine. Stir in cauliflower. Cover ...
... wedges. Place into a roasting pan with cauliflower. Spray with oil. Mix curry paste with coconut milk in a small bowl. Drizzle half the curry sauce over vegetables in pan. Roast for 15 minutes or until beginning to brown ...
... onions, 1 bunch broccolini, 2 limes, 2 cup salt-reduced chicken stock. Method: Place onion, curry paste, coconut cream, fish sauce, stock, bamboo shoots, carrot, broccolini and 2 cups water in a saucepan over high heat ...
... oil in wok over medium-high heat. Add curry paste and cook for 1 minute or until fragrant. Add chicken and stir-fry for 2 minutes. Reduce heat and add coconut milk, fish sauce and sugar. Stir and simmer for 5 minutes ...
... Add onion and garlic, and cook for 4 minutes or until soft. Stir in curry paste and cook for 2 minutes or until aromatic. Add coconut milk, fish sauce, lime juice and brown sugar. Stir to combine. Bring just to the boil ...
... Juicy prawns are cooked in a beautiful green curry sauce with tofu and peas. Ingredients: 0.25 cup green curry paste, 60 g baby spinach leaves, 1 tbs peanut oil, 400 ml light coconut milk, 400 g green tiger prawns peeled ...
... warming dish of succulent fish fillets in a tasty tomato curry sauce. Ready in 20 minutes, it's perfect for a ... lengthways, thickly sliced, 2 tsp mild curry powder, 400 ml can light coconut milk, 500 g firm white boneless ...
... /2 cup warm water to dissolve. Add to pan with coconut milk and stir well to combine. Add sweet potato and beans ... until softened. Stir in lemon juice and pour curry sauce over tofu. Scatter with spring onion and coriander. ...
... using the pulse button, to a rough paste. Transfer to a bowl, cover with plastic wrap and refrigerate. Meanwhile, to make the curry sauce, heat vegetable oil in a wok or saucepan over medium heat. Add shallot, ginger and ...
... 't disappoint!; Ingredients: 500 g Woolworths RSPCA Approved chicken thigh fillets, 150 g Woolworths coconut and lime red curry sauce, 250 g green beans trimmed, halved lengthways, 450 g Woolworths microwave long-grain ...
... and cook for 4 minutes, stirring, or until browned. Add spice paste from curry kit, then cook, stirring, for 1 minute to coat. Add coconut sauce sachet, reserved kaffir lime leaves and 1 tbs water, then stir to combine ...
... soften. Add curry paste and stir for 1 minute or until fragrant. Add coconut milk and ... sauce and lime juice to pan and stir well. Cut steaks into pieces. Add to pan and cook for 2 minutes to warm through. Garnish curry ...
... : 400 ml canned coconut cream, 0.25 cup green curry paste, 800 g Macro free range skinless chicken thigh fillets, halved, 2 cup salt-reduced chicken stock, 200 g green beans trimmed, halved, 2 tbs fish sauce, 450 g ...
... the slightly sweet and aromatic flavour of Thai green curry without too much effort. Ingredients: 800 g chicken thighs cut into large cubes, 2 tbs fish sauce, 2 tbs coconut oil, 1 yellow onion peeled and diced, 10 g ...
This quick curry is flavoured with chillies, coconut, and lime, and is easy tomake for a mid-week supper. ... the bowl, and spoon the sauce over the fish. Simmer for 2 minutes, spooning the sauce over the fish once or twice ...
... paste, 2 ready to steam cauliflower rice, 400 ml coconut milk, 4 rspca approved fresh chicken thigh fillets, 1 ... oil in a large saucepan over medium-high heat. Add curry paste and cook, stirring, for 2 minutes or until ...
... cup rendang curry paste, 1 tbs fish sauce, 2 tomatoes deseeded, finely chopped, 0.33 cup coriander finely chopped, 1 Lebanese cucumber deseeded, finely chopped, 1 red onion finely chopped, 1 cup shredded coconut, 2 tbs ...
... with flavour from zesty kaffir lime and spicy red chilli. Ingredients: 300 ml coconut cream, 1 tbs sugar, 100 g green curry paste, 2 tbs fish sauce, 2 cup green beans, 1 red chilli sliced, 500 g chicken breast thinly ...
... in hot salted water for a few minutes. Heat the coconut milk in a small pan. Whisk in the curry paste, pumpkin puree, curry powder, sugar, salt and tomato paste. Allow the sauce to simmer. Drain the tofu then add it to ...
... canned sliced bamboo shoots drained, 1 tbs Thai fish sauce, 1 tbs clear honey, 2 kaffir lime leaves ... Stir-fry the red curry paste and chillies for 1 minute, then stir in 2 tablespoons of the coconut milk (from the thicker ...
... 1.5 tbs sugar, 0.5 jar Valcom Red Curry Paste, 1 tbs Squid Brand Fish Sauce, 0.5 cup basil leaves, 1 sprigs coriander, 1 tbs oil, 400 g pork scotch fillet, 400 ml TCC Premium coconut milk, 1 cup pumpkin. Method: Heat oil ...
... . Method: Heat oil in pan, stir-fry curry paste over low heat for 2 minutes. Add 150ml of coconut cream over medium heat. Add fish sauce, sugar and beans, stir & add remaining coconut cream & water. Bring to the boil ...
... until finely chopped. Heat cup of the coconut cream and half of the curry paste in a medium pan over medium heat for 5 minutes. Stir in sugar, fish sauce and remaining coconut cream. Bring to the boil, reduce heat ...
Ingredients: 400 ml coconut cream, 200 g red curry paste, 2 tbs fish sauce, 375 g dried rice noodles, 1 cup bean sprouts, 2 tsp coriander leaves to serve, 3 sweet corn cobs husks and silks removed, 150 g snow peas halved ...
This aromatic and spicy Thai green curry is a tasty and exciting dinner option. Ingredients: 2 medium green ... chopped, 1 tsp fish sauce, 0.5 tsp sugar, 1 tbs lime juice, 2 tbs sesame oil, 3.2 cup coconut milk. Method: In a ...
... large wok or heavy-based saucepan until hot, add the curry paste and green chillies and stir-fry over a high heat ... browned. Stir in the coconut milk mixture, stock, lime leaves, fish sauce, sugar and aubergine, then ...
... over medium heat in a frying pan, stir-fry Valcom Green Curry Paste, carrot and green beans for 2 mins. Add TCC Coconut Milk, water, sugar and Squid Brand Fish Sauce and bring to boil. Once boiled, reduce to simmer for 3 ...
... chopped, 2 tbs galangal grated, 1 tbs Thai fish sauce, 1 tsp shrimp paste, 1 tsp palm sugar, 3 ... the garlic, palm sugar, tomatoes, and curry paste. Stir for 2 minutes, then add the coconut milk and stock. Bring to a boil ...
... wok over medium heat. Cook curry paste for 1 minute or until aromatic. Stir in peanut butter, coconut milk and 1/2 cup ... soft. Drain well. Stir fish sauce and lime juice through curry. Serve with rice noodles, topped ...
... g edamame beans podded, 400 ml light coconut milk. Method: Combine coconut milk and whole lime leaves in a large ... well. Stir edamame, sugar and fish sauce into curry. Sprinkle curry with shredded kaffir lime leaf and ...
... water, coconut milk and lime leaves and simmer for 5 minutes for flavours to infuse. Stir in sugar, fish sauce and ... sugar, fish sauce or lime juice, if desired. Stir in half the basil leaves. Serve curry with rice and ...
Ingredients: 270 ml coconut cream, 2 tbs thai green curry paste, 2 tbs fish sauce, 200 g green beans cut into 3cm lengths, 1 bunch baby buk choy leaves separated, 3 sprigs coriander, 4 spring onion shallots coarsely ...
... onion to pan and cook for 3 minutes. Stir in sauce and coconut milk. Add potato and tomatoes. Cover and bring to gentle ... rind, snow peas, fish and any fish juices to curry. Gently stir to combine. Cover and cook on medium ...
... of flavour. Ingredients: 1.25 cup coconut cream, 1 tbs red thai curry paste, 1 chicken breast diced, 200 g ... drain and add to mixture ensuring to thoroughly stir through sauce. Add rocket and stir through. Serve hot or ...
... bunch basil fresh, chopped, 1 bunch coriander fresh, chopped, 50 g Thai green curry paste, 1.6 cup coconut milk can, light, 1 tsp fish sauce, 5 large spring onions sliced, green tips reserved, 150 g rice noodles, 1 tsp ...
... jasmine rice, 1 tbs palm sugar grated, 1 tbs fish sauce, 0.25 bunch coriander leaves picked, 1 lime cut into ... pan over high heat. Add curry paste and cook for 1 minute or until fragrant. Add coconut milk and cup water. ...
... trimmed and thinly sliced, 2 tbs Thai red curry paste, 1.6 cup canned coconut milk, 0.6 cup beef stock, 1 tbs ... the coconut milk and stock and add the sugar, ginger, lemon grass, mangetout, beansprouts, fish sauce and lime ...
Ingredients: 3 tbs peanut oil, 1 Thai yellow curry paste, 0.5 cup water, 1 cup canned coconut milk, 20 raw peeled king prawns, 2 tsp Thai fish sauce, 1 tsp lime juice, 1 pinch salt, 1 pinch black pepper, 2 red chillies ...
Moist lamb curry that only takes a few minutes of prepping time to made before adding everything to a pressure ... g tomatoes chopped, 900 g tikka masala simmer sauce, 120 ml coconut milk, 0.25 bunch coriander leaves, chopped ...
... chopped, 2 shallots finely chopped, 2 tbs Massaman curry paste, 29 g unsalted roasted peanuts, 500 g chicken diced, 400 g can coconut milk, 0.6 cup chicken stock, 2 tbs fish sauce, 43 g brown sugar. Method: Heat the oil ...
... deep sided frying pan over a high heat. Add the curry paste & cook stirring for 1 minute or until fragrant. Add the fish sauce & stir for another minute. Add coconut cream & stock, cook for 4-5 minutes or until thickened ...
... into 2.5cm cubes, 880 ml coconut milk. Method: Heat wok over medium-high heat. Add curry paste and stir until it becomes ... are tender. Add beans and sugar. Season with fish sauce. Cook for 5 minutes or until beans are just ...
... : Heat oil in a large saucepan over low heat. Add curry paste and heat until fragrant. Stir in coconut milk and bring to a gentle simmer. Add sugar, fish sauce, lime leaves and barramundi pieces and cook for 2 minutes ...
... . Heat oil, cook garlic and onions until golden then add chicken, stir well. Add curry paste, coconut milk and bamboo shoots (fish sauce optional). Stir well and simmer for 15 minutes. Cook rice as per packet directions ...
... cup button mushrooms, 0.5 jar kaffir lime leaves thinly sliced, 400 ml coconut milk. Method: Bring coconut milk, green curry paste, fish sauce and sugar to the boil in a wok, stirring occasionally. Add chicken, mushroom ...
Ingredients: 1 tbs vegetable oil, 1 onion finely diced, 1 tbs Thai green curry paste, 1.6 cup coconut milk, 2 tbs Thai fish sauce such as nam pla, 1 tsp palm sugar, 2 kaffir lime leaves, 1 pinch salt, 1 pinch freshly ...
... length, finely chopped,trimmed, 1 red chilli deseeded and chopped, 1 tbs hot curry powder, 1.2 cup canned coconut milk, 0.8 cup water, 1 tbs fish sauce, 1 kg raw king prawns peeled and deveined, with tails left on, 300 ...
... g can coconut milk, 6 Kaffir lime leaves bruised, 200 g frozen peas, 300 g firm tofu diced, 2 tbs light soy sauce, 1 ... chopped coriander. Categories: Thai; Lunch; Dinner; Red curry; Seafood free; Egg free; Peanut free; Tree ...
... 1 tbs peanut oil, 1 onion sliced, 1.6 cup coconut milk, 0.8 cup light vegetable stock, 2 tbs Thai yellow curry paste, 1 tbs demerara sugar, 3 tbs Thai fish sauce, 750 g potatoes peeled and quartered, 250 g carrots sliced ...
... the pieces evenly in the spice mixture, then add the fish sauce and brown sugar and stir-fry for another 3 minutes. Pour in the coconut milk and bring the curry to the boil, then reduce the heat and simmer gently for ...
... all but 2 tablespoons of the oil from the pan and use to stir-fry the curry paste for 30 seconds. Stir in lime leaves, fish sauce, sugar, coconut milk, and vegetable broth and bring to a boil. Reduce the heat and simmer ...
... oil, 100 g Thai red curry paste, 3.2 cups coconut milk 2 x 400g cans, 2 tsp palm sugar finely grated, 4 lime leaves finely shredded, 1 tbs lemon grass very finely chopped, 2 tsp Thai fish sauce, 150 g bean sprouts, 1 ...
... oil, 1 tbs Thai fish sauce, 1 handful basil leaves, 2 tbs Thai green curry paste, 3 cloves garlic crushed, 5 cm fresh root ginger grated, 2 red chillies deseeded and shredded, 400 g coconut milk, 200 g bamboo shoots ...
... curry powder, then cook, stirring, for 1 minute or until fragrant. Add coconut ... milk and fish, then bring to a simmer. Simmer, partially covered, for 8 minutes, turning fish halfway through cooking, or until sauce ...
... cup reduced fat coconut cream, 200 g lean chicken thigh fillets fat trimmed. Method: Combine curry paste and yoghurt ... through. Stir in coconut cream. Remove lid and simmer, for 10 minutes or until sauce reduces slightly. ...