Type what you have

Ingredients

• ✓ coconut milk
• coconut oil
• salt
• taro root
• coconut flake

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix coconut milk, coconut oil, and salt together in a bowl. Add taro root and toss until coated.
3. 3 Place coated taro root onto a baking sheet. Sprinkle with coconut flakes; mix well with your hands.
4. 4 Bake in the preheated oven for 15 minutes; flip and continue baking until coconut is golden and crispy, about 15 minutes.

By Little Bites of Beauty

Ingredients

• ✓ coconut milk
• jasmine rice
• jasmine rice
• salt

Instructions

1. 1 Put rice in a fine-mesh sieve, and rinse with cold running water until water runs clear.
2. 2 Pour coconut milk into a saucepan and add salt and rice over medium-high heat. Stir to combine and bring to a boil. Once mixture is boiling, reduce heat to low, and cover.
3. 3 Cook until coconut milk is absorbed and rice is cooked through, abut 20 minutes. Fluff rice with a fork and serve.

By thedailygourmet

Ingredients

• ✓ coconut milk
• ground lamb
• bread crumb
• steak seasoning
• green curry paste

Instructions

1. 1 In a medium bowl, mix together the ground lamb, bread crumbs and steak seasoning until well blended. Form into meatballs about 1 inch in diameter. Heat a greased skillet over medium-high heat and fry the lamb balls until they are a bit black and crusty, about 5 minutes. Remove balls from pan and set aside.
2. 2 Toss the curry paste into the hot skillet and fry for about a minutes. Then pour in the entire can of coconut milk and lower the heat. Let the mixture simmer, stirring frequently for 5 to 10 minutes. Serve the meatballs and curry sauce over rice.

By Jon Steiner

Ingredients

• ✓ coconut milk
• jasmine rice
• water
• onion
• white sugar
• salt

Instructions

1. 1 Heat coconut milk, water, onion, sugar, and salt in a saucepan. Pour in rinsed and drained rice. Bring to a boil. Reduce heat, cover, and let simmer, stirring occasionally, until fragrant, tender, and liquid has been absorbed, 20 to 25 minutes.

By May Thu Khine

Ingredients

• ✓ coconut milk
• beef flank steak
• green curry paste
• hot chile paste
• basil
• white sugar
• rice

Instructions

1. 1 Slice beef against grain into 1/4-inch slices.
2. 2 Heat a wok or large skillet over medium-high heat; whisk 1/2 cup coconut milk and curry paste together until simmering, 1 to 2 minutes. Stir in 1/4 cup coconut milk; return curry mixture to a simmer. Repeat with remaining coconut milk returning mixture to a simmer with each addition, 7 to 8 minutes altogether.
3. 3 Stir chile paste and beef into curry mixture; simmer just until beef is slightly pink in the center, 4 to 5 minutes. Stir in basil and sugar; cook until beef is soft and cooked through, 3 to 5 minutes more. Serve with cooked rice.

By Chuck Mac

Ingredients

• ✓ coconut milk
• chicken thigh
• salt
• black pepper
• red curry paste
• brown sugar
• onion

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Season chicken thighs with salt and pepper and place in a roasting pan.
2. 2 Mix coconut milk, curry paste, and brown sugar in a bowl until well blended. Pour over chicken. Place onions on top of chicken and cover with aluminum foil.
3. 3 Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 minutes to 1 hour. An instant-read thermometer inserted near the bone should read 180 degrees F (82 degrees C).

By KYALALA

Ingredients

• ✓ coconut milk
• vegetable oil
• firm tofu
• yellow onion
• panang curry paste
• vegetable broth
• potato
• string bean

Instructions

1. 1 Heat 1 tablespoon oil in a nonstick frying pan over medium-high heat. Add tofu and fry on all sides until golden, 5 to 7 minutes. Remove from heat.
2. 2 While tofu is frying, heat remaining oil in a separate pan over medium heat. Saute onion until soft, 5 to 7 minutes. Stir in curry paste. Pour in coconut milk and vegetable broth; bring to a boil. Add potatoes, reduce heat, and simmer, covering the pot loosely, until potatoes are halfway cooked, about 10 minutes.
3. 3 Stir in beans and continue to simmer until potatoes are almost soft, about 5 minutes more. Stir in tofu and heat through, about 5 minutes. Serve in individual bowls.

By rachel

Ingredients

• ✓ coconut milk
• ✓ coconut milk
• red curry paste
• chicken breast
• fish sauce
• brown sugar
• bamboo shoot
• mixed vegetable
• red bell pepper
• orange bell pepper
• thai basil
• lime juice

Instructions

1. 1 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.

By Meghan

Ingredients

• ✓ coconut milk
• garlic
• bird's eye chile
• lemongrass
• fish sauce
• peanut oil
• green onion
• green bean

Instructions

1. 1 Puree the garlic, bird's eye chile, lemon grass, fish sauce, and coconut milk in a blender until smooth; set aside. Bring a saucepan of salted water to a boil over high heat. Add the green beans, and cook for 2 minutes; drain.
2. 2 Heat the peanut oil in a skillet over medium-high heat, and stir in the green onions. Cook and stir 1 to 2 minutes until the green onions have softened and begun to brown. Stir in the pureed sauce, and bring to a simmer. Cook for 2 to 3 minutes, then add the green beans. Reduce heat to medium-low, and simmer the green beans until tender, about 5 minutes.

By msxkitty

Ingredients

• ✓ coconut milk
• ✓ coconut milk
• lemongrass
• ginger
• makrut lime leaf
• chicken breast
• fish sauce
• white sugar
• lime juice
• red curry paste
• cilantro
• thai chile

Instructions

1. 1 Bring 1 cup coconut milk, lemon grass, ginger, and lime leaves to a boil in a large skillet over medium-high heat. Stir in the chicken, fish sauce, and sugar. Reduce heat to medium, and continue cooking until the chicken no longer pink in the center, about 5 minutes. Stir in the remaining 1 cup coconut milk, and bring to a simmer, about 3 minutes.
2. 2 Divide the lime juice and curry paste into 4 bowls. Pour soup into bowls, and garnish with cilantro and Thai chiles.

By ellisreyes

Ingredients

• ✓ coconut milk
• chicken breast
• lime
• ginger root
• white sugar
• jasmine rice
• sesame oil
• honey
• coconut

Instructions

1. 1 In a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. Let marinate for about 20 minutes.
2. 2 In a medium saucepan, combine the coconut milk and sugar over medium-high heat. Bring to a simmer. Stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed. Remove from the heat and fluff rice with a fork; cover, and keep warm.
3. 3 In a large skillet or wok, heat the sesame oil over medium-high heat. Add chicken and marinade. Stir fry until the chicken is nicely browned, about 3 minutes. Drizzle the honey onto the chicken and continue to stir-fry for another minute or so, being careful not to let the honey burn. Remove from the heat and sprinkle with coconut.
4. 4 Serve hot with the coconut rice on the side.

By RuggerDucky

Ingredients

• ✓ coconut milk
• cooking oil
• chicken breast
• red curry paste
• russet potato
• pea
• carrot
• fish sauce
• sugar
• makrut lime leaf

Instructions

1. 1 Heat oil in a skillet over medium heat. Add chicken breast; cook just until no longer pink in the center; about 3 minutes. Transfer chicken to a plate.
2. 2 Whisk coconut milk and curry paste together in a skillet until combined. Add potato; simmer until potatoes begin to soften, about 10 minutes. Stir cooked chicken, peas and carrots, fish sauce, sugar, and lime leaves into curry mixture; simmer until potatoes are soft, about 10 minutes more.

By uwjester

Ingredients

• ✓ coconut milk
• sunflower seed
• red curry paste
• cilantro
• lime
• salt
• elbow macaroni
• broccoli floret
• curry powder
• nutritional yeast
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place sunflower seeds in a bowl and pour in enough water to cover; soak for about 10 minutes.
3. 3 Mix 1 1/2 cans coconut milk, 1/4 cup curry paste, 1/4 cup cilantro, juice of 1 lime, and 1/2 teaspoon salt together in a saucepan; cook and stir over medium-low heat until curry sauce is thickened, about 5 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and mix pasta into curry sauce; cook and stir over low heat.
5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, about 2 minutes. Season broccoli with salt and curry powder and transfer to a 9x13-inch baking dish.
6. 6 Drain sunflower seeds and place in a blender with remaining coconut cream, remaining curry paste, remaining cilantro, juice of 1 lime, nutritional yeast, and sugar; blend until thick and smooth.
7. 7 Spoon pasta mixture over broccoli. Pour sunflower seed mixture over pasta and stir to coat evenly.
8. 8 Bake in the preheated oven until sauce is bubbling, about 10 minutes.

By chrisverk

Ingredients

• ✓ coconut milk
• vegetable oil
• chicken breast
• red curry paste
• sugar
• red bell pepper
• green bell pepper
• onion
• fish sauce

Instructions

1. 1 Heat vegetable oil in a large skillet over medium heat. Stir in chicken, and cook until the pieces are no longer pink in the center, about 5 minutes. Remove chicken, then stir in the red curry paste and sugar; cook and stir for 1 minute. Add the bell peppers and onion to the pan, and cook for 2 minutes. Pour in the coconut milk, return the chicken to the pan, and bring to a simmer over medium-high heat. Cook until the onions and peppers are tender, about 5 minutes. Stir in the fish sauce and serve.

By SHURLYGURL

Ingredients

• ✓ coconut milk
• salsa
• peanut butter
• lime juice
• soy sauce
• sugar
• ginger
• chicken thigh
• peanut
• cilantro

Instructions

1. 1 Combine salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the slow cooker; mix well. Place chicken thighs in sauce; spoon sauce over chicken to coat.
2. 2 Cover and cook on Low until chicken is very tender and sauce has thickened, 8 to 9 hours. A meat thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C). Garnish with peanuts and cilantro before serving.

By sweet-potato

Ingredients

• ✓ coconut milk
• water
• long-grain white rice
• firm tofu
• canola oil
• red bell pepper
• onion
• red curry paste
• lime
• basil

Instructions

1. 1 Bring 4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and keep warm.
2. 2 While the rice is cooling, slice tofu and place on a plate with cloth napkins or paper towels between the slices. Place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard any accumulated liquid.
3. 3 Heat a dry, nonstick pan over medium-low heat. Add tofu and cook slowly, pressing with a spatula to release any remaining liquid, until golden brown, 3 to 5 minutes. Flip and repeat on the other side. Remove and set aside.
4. 4 Heat oil in a skillet over medium-high heat. Add bell peppers, onion, and remaining 1/4 cup water; cook, tossing frequently, until tender, 3 to 4 minutes. Add coconut milk and curry paste; simmer until slightly thickened, about 5 minutes. Add tofu and toss to combine.
5. 5 Serve over warm rice. Squeeze lime juice over top and garnish with basil.

By Juli Warfel Bitler

Ingredients

• ✓ coconut milk
• butter
• yellow curry paste
• olive oil
• yellow onion
• garlic
• chicken breast
• chicken soup base
• cashew
• water
• jasmine rice

Instructions

1. 1 Gently melt butter in a large skillet over low heat. Add curry paste; cook and stir for 2 to 3 minutes. Stir in coconut milk and bring to a simmer.
2. 2 Heat olive oil in a separate skillet over medium heat; stir in onion and garlic. Saute until onion has softened and turned translucent, about 5 minutes. Add chicken and chicken base and cook for 4 to 5 minutes.
3. 3 Transfer chicken mixture into the coconut-curry sauce. Cover and simmer, stirring occasionally, for 30 minutes.
4. 4 Meanwhile, combine water and rice in a saucepan. Cover and bring to a boil. Reduce heat to low and simmer until all water has been absorbed, about 9 minutes. Turn off the heat and let rice sit, covered, for 10 to 15 minutes. Uncover and fluff with a fork.
5. 5 Serve chicken curry over rice. Garnish with cashews just before serving.

By RyWild

Ingredients

• ✓ coconut milk
• vegetable oil
• eggplant
• spring onion
• garlic
• red bell pepper
• curry powder
• salt
• black pepper
• mint

Instructions

1. 1 Line a plate with paper towels. Heat vegetable oil in a wok or large saucepan over high heat. Add eggplant; cook and stir until softened, 2 to 3 minutes. Remove eggplant from wok; drain on paper towels.
2. 2 Combine onions and garlic in the same pan. Add red bell peppers; cook and stir for 3 minutes. Season with curry powder. Pour in coconut milk and season with salt and pepper. Bring to a simmer and add eggplant. Increase heat to high and bring to a boil. Cook, stirring constantly, until flavors are combined, about 3 minutes. Sprinkle with mint.

By Natasha Titanov

Ingredients

• ✓ coconut milk
• garlic
• soy sauce
• lime juice
• chicken breast
• coconut
• panko bread crumb
• salt
• black pepper
• all-purpose flour
• egg
• mayonnaise

Instructions

1. 1 Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.
3. 3 Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.
4. 4 Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
5. 5 Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.

By Katie Augustitus

Ingredients

• ✓ coconut milk
• firm tofu
• canola oil
• kabocha squash
• red curry paste
• lime zest
• lime juice
• fish sauce
• sugar
• thai basil
• cilantro leaves

Instructions

1. 1 Wrap tofu in paper towels. Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid and paper towels. Cut tofu into 1-inch cubes.
2. 2 Heat canola oil in a frying pan over medium-high heat. Fry tofu in the hot oil until golden on all sides, 10 to 15 minutes. Set aside on paper towels to drain excess oil.
3. 3 Meanwhile, cut pumpkin into 3/4-inch cubes.
4. 4 Place pumpkin in a large saucepan with enough water to cover and bring to a boil. Continue to boil until pumpkin is just cooked through, 3 to 5 minutes. Make sure the rind softens, but not to the point the pumpkin is falling apart. Drain pumpkin, reserving about 1/4 cup cooking liquid. Set pumpkin and liquid aside.
5. 5 Heat a large saute pot over medium-high heat. Add curry paste and stir for 15 to 30 seconds, then add coconut milk and lime zest. Cook for 5 minutes. Add cooked pumpkin, tofu, basil, lime juice, fish sauce, and sugar. Bring to a boil; cook until the pumpkin is soft, about 10 minutes. If you feel there isn't enough curry liquid, add the reserved cooking water. Garnish with cilantro.

By sophie

Ingredients

• ✓ coconut milk
• chicken breast
• salt
• black pepper
• vegetable oil
• green onion
• curry paste
• chicken broth
• lime juice
• cilantro

Instructions

1. 1 Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Sprinkle the chicken on both sides with salt and pepper.
2. 2 Heat the vegetable oil in a skillet over high heat, and pan-fry the chicken breasts until the meat is no longer pink, about 4 minutes per side. Transfer the chicken breasts to a plate.
3. 3 Reduce the heat to medium; stir the green onions and curry paste into the skillet, and cook for 1 minute, stirring frequently. Pour the broth into the skillet, and scrape up and dissolve any brown flavor bits in the skillet with a spoon. Bring the mixture to a full boil, and cook until the mixture has thickened into a glaze, about 10 minutes; pour in the coconut milk, bring back to a boil, and cook until thickened, about 10 more minutes. Mix the lime juice into the sauce, and stir in any juices that have collected from the chicken. Return the chicken breasts to the pan, spoon sauce over the chicken, and simmer until heated through, about 2 minutes. Sprinkle with cilantro to serve.

By Faith

Ingredients

• ✓ coconut milk
• vegetable oil
• beef short rib
• massaman curry paste
• ginger
• garlic
• turmeric
• curry powder
• cumin
• red chile powder
• garlic salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat Pot for 2 minutes; add vegetable oil. Add ribs, 3 to 4 at a time; sear until nicely browned, about 2 minutes per side. Repeat with remaining ribs. Transfer ribs to a plate; set aside.
2. 2 Stir curry paste, ginger, and garlic into hot Pot, scraping the browned bits of food off the bottom of the Pot with a wooden spoon for about 2 minutes. Pour in coconut milk; stir in turmeric, curry powder, cumin, red chile powder, and garlic salt.
3. 3 Carefully place ribs back into Pot; stir in a folding motion until ribs are covered in curry sauce.
4. 4 Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

By Brittaney Bunjong

Ingredients

• ✓ coconut milk
• vegetable oil
• red curry paste
• beef top sirloin
• onion
• green bell pepper
• red bell pepper
• peanut butter
• coconut sugar
• fish sauce
• thai basil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil and curry paste to the hot pot; cook and stir for 1 minute. Add sirloin strips and saute for 2 to 3 minutes. Mix in coconut milk. Cancel Saute mode. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
4. 4 Unlock and remove the lid. Select Saute function. Mix in onion, bell peppers, peanut butter, coconut sugar, and fish sauce. Simmer until flavors are well combined, about 5 minutes. Taste and add more coconut milk if curry is too spicy. Sprinkle with Thai basil before serving.

By thedailygourmet

Ingredients

• ✓ coconut milk
• vegetable oil
• shallot
• chicken
• red curry paste
• curry powder
• tomato
• fish sauce
• palm sugar
• tomato
• cilantro

Instructions

1. 1 Heat the vegetable oil in a medium skillet over low heat, and stir fry the shallots until browned and tender. Drain, reserving the oil, and set aside.
2. 2 Place the chicken in the skillet with the reserved oil, and stir in the curry paste and curry powder to evenly coat. Pour in enough water to cover, and bring to a boil. Reduce heat, cover skillet, and simmer until the chicken is no longer pink and juices run clear.
3. 3 Stir the coconut milk, tomato puree, fish sauce, palm sugar, and 1/2 the tomato wedges into the skillet. Cook and stir over low heat until the mixture is smooth and creamy. Mix in the remaining tomatoes, and continue cooking until tender. Top with cilantro and the fried shallots to serve.

By Michelle Chen

Ingredients

• ✓ coconut milk
• beef round
• cooking oil
• shrimp
• garlic
• lemongrass
• onion
• red curry paste
• turmeric
• red chile pepper
• cilantro

Instructions

1. 1 This first step is to soften the beef. Place the beef in a medium saucepan, and add enough water to cover the meat. Cover, and simmer over low heat for at least an hour. Remove the beef from water, and set aside.
2. 2 Heat the oil in a wok over medium-high heat. Add in the garlic and dried shrimp, and stir fry for a few seconds before stirring in the lemon grass and onions. Reduce heat to medium, and stir in coconut milk, red curry paste, turmeric, and chile pepper. Mix in the beef, and cover the wok. Simmer for 10 minutes over medium heat.
3. 3 Stir in the cilantro just before serving. Save some cilantro for garnishing on top if you like.

By THANISLIM

Ingredients

• ✓ coconut milk
• vegetable oil
• garlic
• ginger root
• onion
• carrot
• red bell pepper
• soy sauce
• red curry paste
• shrimp

Instructions

1. 1 Heat oil in a wok or skillet over medium-high heat until almost smoking. Add garlic and ginger and saute for 30 seconds. Add onion and heat until softened, about 2 minutes. Add carrots and red pepper and saute until softened, about 7 minutes.
2. 2 Pour in coconut milk, soy sauce, and curry paste; stir until curry paste and coconut milk are well blended. Stir in shrimp. Lower the heat and simmer until the shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes.

By babyluv26

Ingredients

• ✓ coconut milk
• vegetable oil
• chicken
• onion
• garlic
• white sugar
• jalapeno pepper
• rice vinegar
• salt
• turmeric
• thai basil

Instructions

1. 1 Heat vegetable oil in a skillet over medium-high heat. Saute chicken, onion, and garlic in the hot oil until chicken is no longer pink, about 6 minutes.
2. 2 Combine coconut milk, sugar, diced jalapenos, rice vinegar, salt, and turmeric in a bowl.
3. 3 Reduce heat to medium and pour coconut mixture into the pan with the chicken. Bring to a simmer, reduce heat to low, and cook until chicken is cooked through and sauce has thickened, about 6 minutes. Remove from heat and stir in basil.

By Chef Mo

Ingredients

• ✓ coconut milk
• vegetable broth
• galangal
• lemon grass
• makrut lime leaf
• red curry paste
• firm tofu
• shiitake mushroom
• button mushroom
• lime juice
• brown sugar
• turmeric
• rice stick noodle
• red pepper flakes

Instructions

1. 1 Bring coconut milk, broth, galangal, lemon grass, and lime leaves to a simmer in a large pot over medium heat. Simmer for 15 minutes, but do not allow broth to come to a full boil.
2. 2 Strain the broth and discard the solids. Whisk in red curry paste, then add tofu, shiitake mushrooms, button mushrooms, lime juice, brown sugar, and turmeric to the soup. Continue simmering until mushrooms have softened, about 10 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add rice stick noodles, and cook for 3 to 4 minutes until tender; drain. Place drained noodles into individual bowls, then ladle soup over the noodles. Garnish with crushed red pepper flakes.

By rayfab

Ingredients

• ✓ coconut milk
• vegetable oil
• ginger
• garlic
• red curry paste
• chicken thigh
• lime leaf
• fish sauce
• brown sugar
• thai basil
• jasmine rice

Instructions

1. 1 Heat vegetable oil in a large saucepan over medium heat. Add ginger and garlic and saute for 2 minutes. Stir in red curry paste, let sizzle for a few seconds, then pour in coconut milk. Bring to a boil.
2. 2 Reduce to a simmer, stir a little, and wait for the oil to rise to the surface. Add chicken thighs and lime leaves and simmer until the chicken is cooked through and no longer pink in the centers, about 12 minutes.
3. 3 Add fish sauce and brown sugar and taste--if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
4. 4 Bring to a boil, then take off the heat and add Thai basil.
5. 5 Spoon the curry into a bowl. Serve with jasmine rice.

By NoFailRecipes

Ingredients

• ✓ coconut milk
• ✓ coconut milk
• basmati rice
• water
• vegetable oil
• shallot
• garlic
• red bell pepper
• ginger root
• lemongrass
• red curry paste
• egg
• mixed vegetable
• thai basil

Instructions

1. 1 Rinse rice a few times under cold running water until water runs clear.
2. 2 Bring rice, water, and coconut water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
3. 3 Heat oil in a wok or large cast iron skillet over medium heat. Add shallot and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add red bell pepper, ginger, and lemongrass. Allow to cook for 3 to 5 minutes. Add curry paste and mix until well combined. Add cooked rice and mix well. Move rice mixture to one side of the wok and crack eggs into the wok. Cook and stir eggs until set and scrambled, about 3 minutes. Mix scrambled egg with rice mixture. Add frozen vegetables and mix well. Stir in coconut milk.
4. 4 Remove from heat and sprinkle with Thai basil.

By CookingWithShelia