Related Searches: Green Lentil Curry, Thai Green Curry Prawn
... Macro Organic coconut oil, 0.33 cup yellow curry paste, 400 ml coconut milk, 1 tbs brown sugar, 250 g cherry tomatoes halved, 1 cup shredded coconut toasted, 600 g green prawns peeled, deveined, tails intact, 150 g snow ...
... and flavourful prawn curry recipe. Enjoy a range of incredible spices with fresh seafood. An excellent choice for dinner. Try it today. Ingredients: 2 cloves garlic finely chopped, 500 g green prawns peeled, tails ...
... curry. Ingredients: 500 g prawn peeled and deveined, retain tails, 500 g onions peeled and thinly sliced, 20 g ginger peeled and grated, 400 g coconut cream, 2 tbs garam masala, 4 tbs mango chutney, 3 green chillies ...
Ingredients: 24 large green prawns, 400 ml can coconut cream, 2 tbs fish sauce, 0.25 bunch fresh coriander leaves picked, 200 g sugar snap peas trimmed, 0.5 cup mild thai red curry paste, 2 limes juiced, 3 cup jasmine ...
... with rice and garnish with remaining basil leaves. Categories: Thai; Green curry; Egg free; Peanut free; Dairy free; Fish; Prawn; Quick and easy dinner; Tree nut free; Seafood; Sesame free; Mains; Rice. Complexity: 3 ...
Ingredients: 1 tbs red curry paste, 500 g large green banana prawns peeled and deveined, 1 tbs fish sauce, 1 lemon, 200 g snow peas trimmed and sliced, 2 spring onions thinly sliced, 1 sprig coriander, 500 g steamed rice ...
... chilli, and serve with lime wedges. Categories: Thai; Low sugar; Soy free; Green curry; Egg free; Peanut free; Dairy free; High fibre; Prawn; Winter; Quick and easy dinner; Tree nut free; Sesame free; Mains; Broccolini ...
... to the next level with this fragrant prawn curry recipe. 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 ...
... halved diagonally, 2 tbs lime juice, 1 tbs tamarind concentrate, 0.33 cup thai-style yellow curry paste, 500 g frozen green prawns peeled, deveined, 1 tbs olive oil, 2 garlic cloves crushed, 400 ml light coconut milk ...
... : 2 tbs Valcom Thai Red Curry Paste, 400 ml can coconut milk, 0.25 small fresh pineapple peeled, cored, roughly chopped, 600 g large green banana prawns peeled, deveined, tails intact, 150 g green beans trimmed, 450 g ...
... Swap chicken mince for beef or pork mince; fish or prawns. Tip 2: This curry is great served over thick rice noodles. Tip 3: Swap the green curry paste for red curry paste and the shallots and pistachios for roasted red ...
... stir through the bamboo shoots and prawns. Cook for about 10 minutes until the prawns are warmed through. Taste, and adjust the seasoning if needed. Serve hot. Categories: Thai; Green curry; Lunch; Dinner. Complexity: 2 ...
... garlic crushed, 1 tsp black mustard seeds, 4 green cardamom pods crushed, 2 dried red chillies crushed, 100 ... , taking care not to break up the pieces. Add the prawns and simmer for 2 minutes, or until they turn pink. Add ...
... and cook over a high heat for 2 minutes to reduce the paste. Stir the coconut milk into the curry paste, then add the prawns. Cook the curry over a medium heat, stirring occasionally, for about 6 minutes or until the ...
... nonstick wok or skillet over a medium heat. Add the garlic and prawn and stir-fry for 2-3 minutes. Stir in the ginger, chili ... protein; Low sugar; Low saturated fat; Indian; Indian curry; Lunch; Dinner. Complexity: 3.
... milk, 10 fresh or dried curry leaves, 150 g spinach shredded, 400 g raw king prawns shelled and deveined, 0.5 ... or 2 minutes, bigger leaves up to 4 minutes. Add the prawns, sugar, and a pinch of salt, and cook for a further ...
... 2 tsp salt, 1 tbs tamarind paste, 625 g raw jumbo prawn. Method: Put the chili powder, paprika, turmeric, garlic, ginger ... paste and bring to a simmer. Stir in the prawn and cook briskly until they turn pink and are just ...
... cm ginger peeled and grated, 1 red chilli sliced, 1 tbs tikka curry paste, 1 large eggplant finely diced, 200 g cherry tomatoes halved, 300 g king prawns cooked, peeled, deveined, 2.4 cup coconut milk reduced fat, 100 g ...
... until the prawns turn pink and are cooked through. Ladle into warm bowls, scatter with Thai basil leaves and serve with steamed jasmine rice. Categories: Thai; Lunch; Dinner; Southeast asian curry; Prawn. Complexity: 2 ...
... , 0.8 cup double cream. Method: Season the prawns with salt and black pepper and toss with half the ... powder. Heat a large deep-sided frying pan, then add the prawns with as much of the yoghurt coating as you can, and ...
Ingredients: 1.5 tbs curry powder, 500 g firm white skinless fish fillets, 3 tsp fish sauce, 1 long green chilli, 1 bunch choy sum, 0.5 bunch coriander, 1 tbs finely grated ginger, 1 small brown onion, 2 French shallots, ...
... . Ingredients: 2 tsp vegetable oil, 275 g The Spice Tailor Thai red curry kit, 500 g chicken thigh fillets cut into 3cm pieces, 200 g green beans trimmed, 450 g Sunrice microwave jasmine rice, 0.25 bunch coriander sprigs ...
... 1 tbs extra virgin olive oil, 1 large brown onion finely chopped, 1 clove garlic crushed, 94 g korma curry paste, 1 tbs curry powder, 700 g sweet potato peeled, cut into 2cm cubes, 400 g no-added salt diced tomatoes, 400 ...
... for 1-2 minutes. Add the onion and cook for a further 2 minutes, then the garlic, palm sugar, tomatoes, and curry paste. Stir for 2 minutes, then add the coconut milk and stock. Bring to a boil and simmer for 4-5 minutes ...
... for 1 minute or until fragrant. Stir in coconut cream, stock, sugar and lime juice and bring to a simmer. Pour curry mixture over beef and stir in sweet potato. Cook for 4 hours on high (or 8 hours on low) or until beef ...
... packs a flavour punch with the coconut chilli sambal. Ingredients: 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 ...
... cauliflower and chickpeas in a spiced tomato-based sauce. Enjoy the depth of flavour in this vibrant vegetarian curry recipe. Ingredients: 750 g Kent pumpkin unpeeled, cut into 3cm pieces, 450 g cauliflower florets, 0.5 ...
... noodles, topped with snow peas, remaining basil leaves and lime. Categories: Thai; Low sugar; Healthier easier; Green curry; Egg free; Wheat free; Peanut free; High protein; Dairy free; Chicken; Foodhub video; High fibre ...
... 400 g pork scotch fillet, 400 ml TCC Premium coconut milk, 1 cup pumpkin. Method: Heat oil over medium heat, add red curry paste and stir-fry for 1 minute or until oil appears. Add half of the coconut milk and cook for 2 ...
... Heat oil in a frying pan over medium-high heat. Add onion and cook for 2 minutes until softened. Stir in curry paste and cook for 1 minute. Add chicken and fry until golden. Add cup water and stir well to combine. Simmer ...
... peeled, diced, 250 g chicken diced, 1 lime, rice, 2 tbs vegetable oil, 285 g Street Kitchen Yellow Thai Curry. Method: Heat oil in a medium saucepan over high heat. Add chicken and cook, turning, until golden. Add spice ...
... g green beans, 1 large eggplant, 2 tbs lime juice, 1 cup salt-reduced chicken stock, 500 g chicken stir-fry strips, 0.33 cup roasted unsalted peanuts, 2 cup jasmine rice, 270 ml coconut milk, 0.25 cup Penang curry paste ...
... 2-3 minutes on each side or until golden. Blanch broccolini and beans in boiling water for 1 minute. Drain. Serve curry, tofu, greens and onion over rice and topped with peas. Categories: Seafood free; Japanese; Japanese ...
... °C. Line a large baking tray with baking paper. Cut all vegetables into wedges and place in a large bowl. Combine curry paste, 1 tbs lime juice and 1/4 cup coconut milk in a jug. Pour half the mixture over vegetables and ...
... thick 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 ...
... . Add basil if using before removing from heat. Serve with steamed rice. Categories: Low sugar; Beef; Soy free; Green curry; Egg free; Wheat free; Indian; Peanut free; High protein; Dairy free; High fibre; Quick and easy ...
... Panang Curry Recipe Base, 600 g Beef Chuck Steak stewing, .25 cup plain flour, .25 tsp salt, 2 tbs peanut oil, 400 ml coconut milk, 1 cup chicken stock, 1 red capsicum seeds removed and finely sliced, 300 g green beans ...
Ingredients: 1 tbs curry powder, 2 tbs cornflour, 100 g green beans trimmed, halved, 2 tbs coriander leaves, 1 brown onion sliced, 1 spring onion sliced, 2 lemon 1 juiced 2 tbs, 1 cut into wedges, 0.25 cup white miso ...
... light coconut milk, 0.25 bunch coriander sprigs picked, 4 garlic chapattis warmed. Method: Combine lemon juice and 1 tsp curry powder in a bowl. Add fish and turn to coat. Heat oil in a large, deep frying pan over medium ...
... oil in a large, wide frying pan. Add onion, garlic and ginger, cooking for several minutes until tender. Add curry powder and spices and cook stirring for 1-2 minutes. Stir in tomatoes and Bulla Cooking Cream, bring to ...
... baking tray and grill for 25 minutes, turning half way through, lightly charring the tops of the chicken. To make curry sauce, place passata and greek style yoghurt in a large pan, on a low heat and stir well. Increase ...
... piece ginger peeled, finely grated, 0.25 cup tikka masala curry paste, 2 tbs tomato paste, 1 cup chicken stock, ... free range eggs soft-boiled, peeled, halved, 150 g green beans trimmed, halved, steamed, 0.33 cup coriander ...
... meatballs are browned 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 ...
... picked, 0.33 cup crunchy peanut butter. Method: Heat oil in a large saucepan or wok over medium heat. Cook curry paste for 1 minute or until aromatic. Stir in peanut butter, coconut milk and 1/2 cup water. Bring to the ...
... 2cm pieces, 1 tbs vegetable oil. Method: Heat oil in a large wok or pan over medium-high heat. Add curry paste and cook for 1 min or until fragrant. Add beef and continue stirring until coated in paste and browned. Pour ...
Ingredients: 0.33 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 ...
... with shredded kaffir lime leaf and chilli. Serve with rice noodles and lime halves. Categories: Zucchini; Green curry; Salmon; Pescatarian; Egg free; Wheat free; Indian; Peanut free; Dairy free; Fish; Quick and easy ...
... cook for 20 seconds or until fragrant. Add chicken to pan and cook for 5 minutes or until lightly browned. Add curry sauce from kit, 50ml water and beans. Bring to a simmer. Cook for 5 minutes or until chicken is cooked ...
Ingredients: 1 tbs vegetable oil, 400 g RSPCA-approved chicken thigh fillets roughly chopped, 2 tbs Valcom green curry paste, 500 g frozen carrot cauliflower broccoli, 400 ml coconut milk. Method: Heat 1 tbs vegetable ...
... yoghurt, 0.5 cup reduced fat coconut cream, 200 g lean chicken thigh fillets fat trimmed. Method: Combine curry paste and yoghurt in a large bowl. Add chicken and stir until well coated. Cover and refrigerate for 30 ...
... 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 sliced, 2 cup jasmine rice steamed ...
... and tasty noodles. Ingredients: 2 tbs extra virgin olive 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 ...
... oil in a deep frying pan over a medium heat. Add onion and cook for 3 minutes or until soft. Stir in curry paste until combined and cook for 1 minute. Pour coconut cream into pan and bring to the boil. Add seafood and ...
... 750 g cauliflower cut into florets, 1 small red onion thinly sliced, 1 bunch baby pak choy, 0.25 cup green curry paste, lime halves, 3 cup vegetable stock, 60 g baby spinach leaves, 1 tbs peanut oil, 2 kaffir lime leaves ...
... to packet instructions. Drain and set aside. Meanwhile, heat oil in a large saucepan over medium heat. Add red curry paste and cook for 1 minute or until fragrant. Add coconut cream, stock and 2 cups water, bring to the ...
... : 500 g vegetable medley, 400 g Thai red chicken curry, 0.66 cup coconut milk, 375 g organic Singapore ... over high heat. Stir-fry veggies for 2 minutes. Add curry to vegetables and stir to combine. Add coconut milk and ...
... , deep frying pan over medium-high heat. Cook chicken, stirring, for 7 minutes or until just browned. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add coconut milk and bring to the boil. Reduce ...
... Thai flavours. It's also budget-friendly, making it an ideal family dinner. Ingredients: 0.25 cup massaman curry paste, 400 g pumpkin diced, 400 g canned chickpeas rinsed, drained, 1 red capsicum halved, deseeded, cut ...
... this colourful pasta recipe that's packed full of flavour. Ingredients: 1.25 cup coconut cream, 1 tbs red thai curry paste, 1 chicken breast diced, 200 g rocket, 2 cup bow pasta uncooked, 120 g chargrilled eggplant, 0.5 ...
... plate ready to go. Heat coconut milk gently in a frying pan on a low heat don't boil. Add tuna and green curry paste and simmer slowly on a low heat don't not boil (this prevents the tuna from breaking up). Once tuna is ...
... , 0.5 cup Greek-style yoghurt, 500 g beef stir-fry strips, 2 tbs vegetable oil. Method: Toss beef in 2 tbs curry paste to coat. Heat 1 tbs oil in a deep frying pan over medium-high heat. Add beef, in batches, and cook ...
... fillets, 12 red or yellow grape tomatoes, 1.5 Coconut Milk, 0.33 cup Thai Yellow Curry Paste, 1 tbs brown sugar, 1 tbs vegetable oil, 120 g green beans, 2 cups rice. Method: Heat oil in wok over medium-high heat. Add ...
... 500 g chicken thigh fillets, 1 SunRice Basmati Rice, 2 cup baby spinach leaves, 1 The Spice Tailor Keralan Coconut Curry, 1 tbs olive oil. Method: Heat olive oil in a medium saucepan over medium heat. Add spices from the ...
... 1.5 tbs vegetable oil, 720 g The Spice Tailor Delhi Biryani, 225 g The Spice Tailor Keralan Coconut Curry, 500 g thawed imported skinless barramundi fillets roughly chopped, 0.5 bunch coriander. Method: Heat 1 tbs oil in ...
... a 2cm-wide diagonal pattern, 0.33 cup butter chicken curry paste, 1 cup salt-reduced vegetable stock, 410 g ... puree, 0.33 cup light cooking cream, 300 g green beans trimmed, 450 g Woolworths microwave white long-grain rice ...
Ingredients: 2 tbs Thai red curry paste, 2 tsp fish sauce, 150 g green beans, 1 red capsicum, deseeded diced, coriander leaves to garnish, 1 brown onion cut into large pieces, 150 g sugar snap peas halved, 2 tbs lime ...
... . Ingredients: 1 tbs Woolworths 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 ...