Related Searches: Chicken Curry Coconut Milk, Prawn Curry With Coconut Milk
... 5 minutes, or until the fish is just cooked through. Pour over the coconut milk and heat through. Season and serve with plain boled rice. Categories: Indian; Fish dishes; Indian curry; Fish; Lunch; Dinner. Complexity: 2 ...
... delicious. Ingredients: 800 g fish, 0.5 can diced tomatoes, 1 can coconut milk, 0.5 lemon, 1 tbs fish sauce, 2 clove garlic, ... free; Peanut free; Pescatarian; Tree nut free; Curry; Dairy free; Sesame free. Complexity: 2.
... cod fillets skinless and boneless, chopped into chunks, 1.6 cups coconut milk 1 can, light, 1 medium lime, 300 g frozen peas, ... scattered on top. Categories: Fish; Lunch; Dinner; Spinach; Indian curry; Indian; Wheat free; ...
... tomatoes chopped, 1 zucchini halved lengthways, thickly sliced, 2 tsp mild curry powder, 400 ml can light coconut milk, 500 g firm white boneless fish fillets cut into 4cm pieces, 1 head broccoli cut into small florets ...
... 2 minutes or until fragrant. Add half the thyme and remaining 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 ...
... and capsicum and cook for 5 minutes, stirring, or until vegetables soften. Add curry paste and stir for 1 minute or until fragrant. Add coconut milk and simmer, uncovered, for 5 minutes to develop the flavours. Meanwhile ...
... chilli. 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 ...
... 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 gently ...
... milk and 1/3 cup water and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes. Add fish and simmer, uncovered, for 5-7 minutes or until fish is just cooked through and sauce thickens. Serve curry with ...
... , 400 g can chopped tomatoes, 1.6 cup can coconut milk, 2 large monkfish tails cut into chunks, 12 raw peeled ... chopped herbs. Serve with basmati rice. Categories: Indian; Indian curry; Fish; Lunch; Dinner. Complexity: 2.
... onion finely sliced, 1 tsp black mustard seeds, 5 curry leaves, 1 fresh root ginger finely chopped, 2 tbs tamarind paste, 0.8 cup coconut milk, 0.6 cup fish stock, 2 spring onions finely sliced, 1 red chilli deseeded ...
... Roti and steamed basmati rice to serve, 270 ml coconut milk, 2 garlic cloves, 1 free range egg white, ... shallot, ginger and curry powder and cook for 3 minutes or until fragrant. Stir in milk, tamarind, fish sauce and 1 ...
... g firm white fish fillets cut into large pieces, 2 red chillies, 0.5 bunch coriander, 1 onion sliced, 270 g reduced fat coconut milk, 2 cm piece fresh tumeric, basmati rice and mango relish, 2 handful curry leaves, 2 tbs ...
... . 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 ...
... 2 tbs curry paste, 1 cup chicken stock, 0.5 cup natural peanuts, 3 cup jasmine rice steamed, 270 ml coconut milk, 2 tbs ... until fish is cooked through. Add tamarind and chopped coriander. Season with salt. Spoon curry into ...
... will finish cooking when added to sauce). Transfer fish to a plate and set aside. Reduce heat to medium. Add onion to pan and cook for 3 minutes. Stir in sauce and coconut milk. Add potato and tomatoes. Cover and bring ...
... 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 ...
... 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 ...
... coconut milk and whole lime leaves in a large saucepan or wok. Bring to simmer over medium heat. Stir in curry ... well. Stir edamame, sugar and fish sauce into curry. Sprinkle curry with shredded kaffir lime leaf and ...
... Add curry paste and cook, stirring, for 2-3 minutes or until fragrant. Add stock or water, coconut milk and ... lime leaves and simmer for 5 minutes for flavours to infuse. Stir in sugar, fish sauce ...
... curry paste and green chillies and stir-fry over a high heat for 2-3 minutes. Add the chicken and stir-fry for a further 5-6 minutes or until lightly browned. Stir in the coconut milk mixture, stock, lime leaves, fish ...
... to the curry. Ingredients: 2 tbs sunflower oil, 2 tsp shrimp paste, 1 large onion finely chopped, 2 cloves garlic crushed, 1 tbs palm sugar, 4 tomatoes deseeded and diced, 400 g coconut milk, 1.2 cup Thai fish, 0.5 ...
... . 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 ...
... : 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 ...
... and onion softens. Add shredded coconut and cook, stirring, for 2 minutes or until golden. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add milk, 1/3 cup water and fish sauce. Bring to the boil ...
... 2 minutes 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 ...
... oil, 2 tbs Thai red curry paste, 1 green chillies sliced, 0.8 cup canned light coconut milk, 1 cup vegetable stock, ... g canned sliced bamboo shoots drained, 1 tbs Thai fish sauce, 1 tbs clear honey, 2 kaffir lime leaves ...
... 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 ...
... heat the oil, add the curry paste, and stir. Throw in the garlic, ginger, and chillies. Keep stirring for 2-3 minutes. Now pour in the coconut milk. Bring to a boil, then add the fish sauce, bamboo shoots, pea aubergines ...
... 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, 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 ...
... 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 ...
... over medium heat. Cook curry paste for 1 minute or until aromatic. Stir in peanut butter, coconut milk and 1/2 cup water ... soft. Drain well. Stir fish sauce and lime juice through curry. Serve with rice noodles, topped ...
... 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 ...
... 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 ...
... 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 ...
... 0.25 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 ...
... 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 and ...
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 ...
... , 1 tbs fish sauce, 0.25 bunch coriander leaves picked, 1 lime cut into wedges. Method: Heat a wok or large frying pan over high heat. Add curry paste and cook for 1 minute or until fragrant. Add coconut milk and cup ...
... 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 ...
... trimmed and thinly sliced, 2 tbs Thai red curry paste, 1.6 cup canned coconut milk, 0.6 cup beef stock, 1 tbs ... in the coconut milk and stock and add the sugar, ginger, lemon grass, mangetout, beansprouts, fish sauce and ...
... : 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 ...
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 ...
... coating 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 ...
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 ...
... 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 ...
... a large saucepan and add the remaining coconut milk, the curry leaves and sugar. Bring to the boil ... , then reduce the heat and simmer gently for 5 minutes. Add the fish ...
... 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 ...
... extra virgin olive oil, 460 g skin-off salmon fillets, 0.33 cup green curry paste, 400 ml canned light coconut milk, 225 g canned sliced bamboo shoots drained, 2 bunches broccolini ends trimmed, halved crossways ...
... . Ingredients: 1 tbs Thai green curry paste, 2 tsp fish sauce, 1 tsp honey, 1 bunch coriander divided, 2 cloves garlic, 70 g spinach divided, 5 cm ginger peeled and chopped, 1.6 cup coconut milk can, 1 medium lime juiced ...
... thin wedges, 1 large zucchini cut into 1cm-thick slices, 2 cloves garlic crushed, 1 tbs mild curry powder, 400 ml light coconut milk, 4 lime leaves torn, 150 g green beans cut in half lengthways, 250 g microwave brown ...
... boil and reduce heat to a simmer. Add fish pieces and cook for 6-8 minutes or until fish is cooked through. Stir in coriander and sugar. Serve fish curry sprinkled with cashews, additional coriander and accompanied with ...
... 200 g Greek-style yoghurt, 1 tbs coconut oil. Method: Cut the fish into large chunks. Combine yoghurt, turmeric, ... Stir in curry powder and cook for 1 minute. Add cup water and stir well to combine. Add fish with marinade ...
Learn how to whip up a delicious fish curry in 20 minutes. Make this spicy, fragrant Keralan coconut curry with biryani rice for a no-fuss midweek dinner. Ingredients: 1.5 tbs vegetable oil, 720 g The Spice Tailor Delhi ...
... shallow non-reactive bowl. Mix together the tamarind, vinegar, cumin seeds, turmeric, curry powder and salt in a small bowl. Spoon over the fish and toss to coat evenly, then cover and leave to marinate. Meanwhile, heat ...
... 1 pinch sea salt, 1 tsp mustard seeds, 10 curry leaves, 1 pinch fenugreek seeds, 2 cloves garlic chopped, ... tsp tomato purée, 1 tbs tamarind paste, 500 g white fish fillets skinned. Method: Heat the oil in a large saucepan ...
... 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. Ingredients: 0.5 tsp salt, 0.5 tsp freshly ground black pepper, 2 tbs sunflower oil, 600 g white fish pinboned, ...
... ginger, 285 ml sweet chilli sauce, 1 punnet kaffir lime, 1 tsp garlic. Method: Place fish fillets in a container. Spread curry paste over both sides of the fillets. Cover and refrigerate for 30 minutes. Meanwhile, place ...
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 ...
... 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 ...
... thinly sliced, 20 g ginger peeled and grated, 400 g coconut cream, 2 tbs garam masala, 4 tbs mango chutney, 3 ... thick and has a jam like consistency. Season with fish sauce according to taste. Serve with hot steamed rice. ...
... : 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 ...
... is loaded 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 ...
... : 400 ml coconut cream, fried shallots, 100 g dried rice vermicelli noodles, 2 tbs fish sauce, pea shoots ... and remaining spinach among bowls, then spoon over curry. Top with shoots and shallots. Spoon over remaining ...