Type what you have

Ingredients

• ✓ red curry paste
• carrot
• sugar
• water
• rice vinegar
• garlic
• fish sauce
• lime juice
• red pepper flake
• peanut

Instructions

1. 1 Place grated carrots in a large bowl.
2. 2 Combine sugar, water, and vinegar in a saucepan and bring to a boil; cook until sugar is dissolved, about 5 minutes. Reduce heat to medium; add garlic, fish sauce, and curry paste to sugar mixture and simmer until flavors blend, 2 to 5 minutes. Remove from heat and cool dressing completely, about 30 minutes.
3. 3 Stir lime juice and red pepper flakes into dressing and pour over carrots. Add peanuts and toss to coat. Refrigerate until chilled, at least 30 minutes.

By kheldar33

Ingredients

• ✓ red curry paste
• olive oil
• chicken breast
• garlic
• coconut milk
• white sugar
• salt
• broccoli
• green onion

Instructions

1. 1 Heat oil in a deep skillet over medium-high heat and saute chicken until browned, 2 to 3 minutes. Add garlic and curry paste and cook until fragrant, about 2 minutes. Pour in coconut milk and season with sugar and salt. Mix well. Add broccoli, cover, and simmer until broccoli is soft, about 7 minutes. Sprinkle with green onions.

By Eli

Ingredients

• ✓ red curry paste
• sweet potato
• vegetable oil
• onion
• ginger root
• vegetable broth
• coconut milk
• lemon juice
• salt
• sesame oil
• cilantro

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place sweet potatoes directly onto the rack in the preheated oven and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
3. 3 While the potatoes are cooling, heat oil in a large saucepan or soup pot over medium heat. Add onion and ginger; cook and stir until tender, about 5 minutes. Stir in curry paste and heat for 1 minute, then whisk in vegetable broth and coconut milk. Bring to a boil, then reduce the heat to low and simmer for about 5 minutes.
4. 4 Meanwhile, remove the skins from the sweet potatoes and cut the flesh into bite-sized chunks.
5. 5 Add sweet potatoes to the soup and cook until they soak up the flavor, about 5 minutes. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

By Lynn

Ingredients

• ✓ red curry paste
• olive oil
• coconut milk
• chicken stock
• lime
• lime
• cherry tomato
• cilantro
• shrimp
• bean sprout
• chicken
• salt
• black pepper

Instructions

1. 1 Stir red curry paste and olive oil together in a saucepan over low heat and cook until fragrant, about 5 minutes.
2. 2 Pour coconut milk, chicken stock, lime juice, and lime zest into the saucepan. Bring the mixture to a boil, reduce heat to medium-low, and cook, at a simmer for 10 minutes.
3. 3 Stir cherry tomatoes and cilantro into the soup; bring mixture again to a simmer and cook until the tomatoes are soft, 10 to 15 minutes.
4. 4 Stir shrimp, bean sprouts, and cooked chicken into the soup; cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 10 to 15 minutes. Season soup with salt and pepper.

By Doug Matthews

Ingredients

• ✓ red curry paste
• acorn squash
• coconut oil
• brown sugar
• salt
• black pepper
• sweet onion
• garlic
• ginger root
• vegetable stock
• coconut milk
• lime
• pumpkin seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place acorn squash halves, cut-sides up, on a baking sheet. Place 1 teaspoon coconut oil and 1 teaspoon brown sugar in the cavity of each half. Season with salt and pepper.
3. 3 Roast in the preheated oven until tender when pierced with a fork, 40 to 60 minutes. Remove from the oven and set aside to cool.
4. 4 While cooling, heat remaining 2 teaspoons coconut oil in a large pot over medium-low heat. Add onion and saute until soft and caramelized, 7 to 10 minutes. Add garlic, curry paste, ginger, and a pinch of salt; stir to incorporate and cook, stirring occasionally, until fragrant, about 5 minutes. Pour in vegetable stock and cook until heated through, 3 to 5 minutes.
5. 5 Scoop the squash flesh out of the skins and place it into the pot. Puree soup with an immersion blender until smooth.
6. 6 Stir in coconut milk and lime juice; season with salt and pepper. Heat until completely warm throughout, about 3 minutes. Ladle into bowls and garnish with roasted pumpkin seeds.

By Gwenevere Madsen Bland

Ingredients

• ✓ red curry paste
• vegetable oil
• ginger root
• garlic
• serrano chile
• chicken breast
• curry powder
• vinegar
• fish sauce
• sugar
• chicken broth
• coconut milk
• pineapple tidbit
• rice

Instructions

1. 1 Heat the cooking oil in a large pot over medium-high heat. Cook and stir the ginger, garlic, serrano pepper, and chicken in the hot oil about 5 minutes. Add the curry paste, curry powder, vinegar, fish sauce, sugar, chicken broth, coconut milk, pineapple, and rice; stir. Allow the soup to simmer until it thickens, about 15 minutes more.

By jillie69

Ingredients

• ✓ red curry paste
• lemongrass
• garlic
• ginger root
• chicken broth
• vegetable oil
• chicken thigh
• white mushroom
• fish sauce
• lime
• coconut milk
• red onion
• cilantro
• lime
• jalapeno pepper

Instructions

1. 1 Stir together lemongrass, garlic, and ginger in a large stockpot over medium-high heat until fragrant. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain broth and set aside. Discard lemongrass, garlic, and ginger.
2. 2 Heat oil in a large soup pot over medium heat. Cook and stir chicken in hot oil for 5 minutes. Add mushrooms and cook for 5 more minutes. Stir in fish sauce, red curry paste, and lime juice until combined.
3. 3 Pour in broth and coconut milk; return to a simmer and cook on low heat for 15 to 20 minutes. Skim off any excess oil and fat that rises to the top and discard.
4. 4 Add red onion; cook until onion softens, about 5 minutes. Remove from heat and stir in about 1/2 of the cilantro. Portion soup into bowls and serve with plates of lime wedges, jalapeño rings, and remaining cilantro.
5. 5 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ red curry paste
• olive oil
• chili morita
• onion
• carrot
• celery
• garlic
• salt
• black pepper
• paprika
• butternut squash
• chicken stock
• water
• coconut milk
• bay leaf

Instructions

1. 1 Heat a large heavy-bottom pot over medium-high heat; add olive oil. Cook and stir chili moritas in the hot oil until chili moritas are puffed and softened, 3 to 5 minutes. Stir onion, carrots, celery, garlic, salt, and pepper into chili moritas and cook until onion is translucent, 10 to 15 minutes.
2. 2 Stir curry paste and paprika into chili-onion mixture until coated. Add butternut squash; cook and stir until squash is lightly browned, about 5 minutes. Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves. Bring mixture to a boil, reduce heat, and simmer until squash is softened, about 1 hour.
3. 3 Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

By JohnSned

Ingredients

• ✓ red curry paste
• rice noodle
• olive oil
• garlic
• lemongrass
• ginger
• chicken broth
• soy sauce
• sugar
• coconut milk
• baby spinach
• shrimp
• mushroom
• cilantro
• lime juice
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until tender yet firm to the bite, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside.
2. 2 Heat oil in a large saucepan over medium heat. Stir in garlic, lemongrass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add curry paste and cook for 30 seconds. Pour in about 1/2 cup chicken broth and stir until curry paste has dissolved, then add soy sauce, sugar, and remaining chicken broth. Bring to a boil, then reduce the heat to medium-low. Cover partially and simmer for 20 minutes.
3. 3 Stir in coconut milk, spinach, shrimp, mushrooms, cilantro, and lime juice. Increase the heat to medium-high and simmer until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes.
4. 4 To serve, place some rice noodles into each serving bowl and ladle soup over the top. Garnish each bowl with a sprinkling of sliced green onion.

By Kaeli L

Ingredients

• ✓ red curry paste
• vegetable oil
• garlic
• peanut butter
• brown sugar
• chili powder
• cayenne pepper
• fish sauce
• sesame oil
• coconut milk

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook until the aroma of the garlic has mellowed, about 1 minute. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, brown sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk. Bring to a simmer, whisking occasionally, until the sauce has thickened and is smooth.

By The_Martins

Ingredients

• ✓ red curry paste
• butternut squash
• butter
• coconut oil
• onion
• red pepper
• ginger
• garlic
• coconut milk
• skim milk

Instructions

1. 1 Peel butternut squash; cut in half lengthwise and scoop out seeds. Cut flesh into cubes.
2. 2 Melt 2 tablespoons butter and coconut oil in a soup pot over medium-high heat. Add onion; cook until translucent, about 3 minutes. Stir in squash, roasted peppers, curry paste, ginger, and garlic; cook for 5 to 7 minutes. Add more butter to the pot if it seems dry to avoid burning squash or onion.
3. 3 Stir in coconut milk and skim milk; bring to a boil. Reduce heat; simmer soup, stirring often, until squash is soft, about 25 minutes.
4. 4 Pour ⅓ soup into a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a large bowl. Repeat twice more with remaining soup.

By danakillingthyme

Ingredients

• ✓ red curry paste
• whipping cream
• greek yogurt
• honey
• ham
• potato
• leek
• salt
• black pepper
• monterey jack cheese
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
2. 2 Stir together whipping cream, yogurt, curry paste, and honey; pour half into the dish. Arrange ham, potatoes, and leek in an overlapping layer, then top with remaining whipping cream mixture. Sprinkle with salt, 1/2 teaspoon pepper, and cheese.
3. 3 Bake, covered with aluminum foil, for 40 minutes. Uncover and continue baking until potatoes are tender and top is golden brown, about 20 minutes more. Let stand for 15 minutes. Garnish with remaining black pepper and green onion.

By Allrecipes Allstars

Ingredients

• ✓ red curry paste
• butter
• shrimp
• water
• green onion
• celery
• jalapeno pepper
• all-purpose flour
• tomato soup
• coconut milk
• fish sauce
• rice cracker
• basil

Instructions

1. 1 Melt 2 tablespoons butter in a saucepan over medium heat. Add shrimp shells; cook and stir until shells turn pink, 2 minutes. Add water; bring to a simmer and cook 20 minutes. Remove from heat; set aside.
2. 2 Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Stir in green onions, celery, and jalapeño; cook and stir until vegetables slightly softened, about 5 minutes. Reduce heat to medium low; stir in flour and cook 3 minutes.
3. 3 Stir tomato soup into vegetable mixture until combined. Strain shrimp shell mixture into tomato soup mixture using a mesh strainer. Increase heat to medium-high; bring to a simmer.
4. 4 Stir in coconut milk, red curry paste, and fish sauce; bring to a simmer and cook for 15 minutes. Stir in shrimp, decrease heat to low, and simmer until shrimp are cooked through, 3 to 4 minutes. Divide bisque among bowls; place 1 rice cracker in middle of bowl and top with sliced basil.

By John Mitzewich

Ingredients

• ✓ red curry paste
• grapeseed oil
• onion
• garlic
• ginger
• coconut milk
• vegetable broth
• kosher salt
• chickpea
• spinach
• lime juice
• cashew
• cilantro
• rice

Instructions

1. 1 Heat oil in a large high-sided skillet over medium. Add onion and cook, stirring often, until softened, about 4 minutes. Add garlic and ginger; cook, stirring constantly, until fragrant, about 1 minute.
2. 2 Add red curry paste and cook, stirring constantly, until lightly darkened and vegetables are coated, about 1 minute.
3. 3 Stir in coconut milk, broth, and salt; bring to a boil over medium-high. Stir in chickpeas.
4. 4 Reduce heat to medium to maintain a simmer and simmer, stirring occasionally, until thickened slightly, 15 to 20 minutes.
5. 5 Remove from heat and stir in spinach; stir until wilted, about 1 minute. Stir in lime juice. Serve with cashews, cilantro, and rice. Recipe developed by Julia Levy

By Ita Mac Airt

Ingredients

• ✓ red curry paste
• chicken breast
• potato
• red bell pepper
• onion
• chicken broth
• curry powder
• cumin
• salt
• cayenne pepper
• coconut milk
• black pepper
• cilantro

Instructions

1. 1 Combine chicken, potatoes, bell pepper, and onion in a slow cooker.
2. 2 Combine chicken broth, curry powder, curry paste, cumin, 1 teaspoon salt, and cayenne pepper in a bowl; stir into slow cooker with a wooden spoon until combined. Cover slow cooker.
3. 3 Cook until chicken is tender on Low for 4 to 5 hours or High for 2 to 3 hours. Add coconut milk 15 minutes before cooking time ends; cook until heated through. Season with salt and black pepper; sprinkle with chopped cilantro to serve.

By barbara

Ingredients

• ✓ red curry paste
• sunflower oil
• onion
• garlic
• pumpkin
• red bell pepper
• ginger
• vegetable broth
• corn
• coconut milk
• lemon
• salt
• black pepper
• thai basil

Instructions

1. 1 Heat oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add pumpkin, red bell pepper, and ginger; cook until softened, 5 to 8 minutes. Stir in curry paste and cook for 1 more minute. Pour in vegetable broth and bring to a boil. Reduce heat and cook until pumpkin and bell pepper are soft, about 25 minutes.
2. 2 Cut corn kernels off the cob; add to the pot with coconut milk. Cook an additional 5 minutes; season with lemon juice, salt, and pepper. Sprinkle with Thai basil before serving.

By Barbara Sauermann

Ingredients

• ✓ red curry paste
• olive oil
• patty pan squash
• onion
• red bell pepper
• carrot
• paprika
• kosher salt
• vegetable broth
• heavy cream
• lemon juice
• pumpkin seed
• parsley
• olive oil

Instructions

1. 1 Heat oil in a large Dutch oven over medium-high heat. Add squash, onion, bell pepper, and carrot. Cook, stirring often, until onion is translucent, about 5 minutes. Add curry paste, paprika, and 1 1/2 teaspoons salt; cook, stirring often, until vegetables begin to soften, about 5 minutes.
2. 2 Add broth, cover, and bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until vegetables are tender, about 15 minutes. Remove from heat.
3. 3 Blend soup in batches with an immersion blender until smooth, about 1 minute.
4. 4 Beat cream, lemon juice, and remaining 1/4 teaspoon salt with a hand mixer in a medium bowl on high speed until soft peaks form, 45 seconds to 1 minute.
5. 5 Serve in wide, shallow bowls; garnish with lemon cream, pumpkin seeds, and oil.

By Allrecipes Member

Ingredients

• ✓ red curry paste
• olive oil
• mushroom
• onion
• carrot
• garlic
• chicken broth
• basil
• kale
• salt
• black pepper
• shrimp
• tomato
• kidney bean
• lemon

Instructions

1. 1 Heat olive oil in a large saucepan over medium-low heat. Cook and stir mushrooms, onion, carrots, and garlic in hot oil until tender, 5 to 7 minutes. Pour in chicken broth and add basil. Bring to a boil, reduce heat to low, cover, and simmer until basil seasons broth, about 10 minutes.
2. 2 Stir kale, curry paste, salt, and pepper into broth; return to a boil. Reduce heat to low and simmer until kale softens, about 10 minutes.
3. 3 Stir in shrimp, tomatoes, kidney beans, and lemon juice. Simmer until shrimp is bright pink on the outside and no longer transparent in the center, about 10 minutes.

By Bethie

Ingredients

• ✓ red curry paste
• olive oil
• onion
• garlic
• rigatoni pasta
• coconut milk
• tomato
• water
• chickpea
• curry powder
• garlic powder
• salt
• black pepper
• red pepper
• cherry tomato
• spinach

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 3 minutes. Add garlic and cook 1 more minute. Add rigatoni pasta, coconut milk, diced tomatoes, water, garbanzo beans, red curry paste, curry powder, garlic powder, salt, black pepper, and red pepper; stir to combine. Cover with a tight-fitting lid and bring to a boil. Reduce heat and simmer, stirring every 2 minutes, for 13 to 15 minutes.
2. 2 Stir in cherry tomatoes and spinach; cook for 2 to 3 more minutes. Taste and adjust seasoning with salt, black pepper, and red pepper.

By KatieMarieWW

Ingredients

• ✓ red curry paste
• black pepper
• salt
• cinnamon
• cumin
• garam masala
• cardamom
• green chile pepper
• carrot
• celery
• yellow squash
• broccoli
• water
• coconut milk
• garlic
• onion
• chicken breast
• coconut oil

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Add chicken, onions, and garlic and brown chicken on all sides, 5 to 7 minutes.
2. 2 While browning the cubed chicken, mix red curry paste in some of the coconut milk, just to blend it well. Add to a slow cooker, along with remaining coconut milk and water. Add broccoli, squash, celery, carrot, chile peppers, cardamom, garam masala, cumin, cinnamon, salt, and pepper. Add chicken mixture.
3. 3 Cover and cook until vegetables are tender and chicken is no longer pink in the centers, on Low for 6 hours, or High for 4 hours.

By Selayma

Ingredients

• ✓ red curry paste
• lime
• serrano pepper
• basil
• cilantro
• green onion
• red bell pepper
• kabocha squash
• fish sauce
• bay leaf
• cayenne pepper
• coconut milk
• chicken broth
• garlic
• ginger
• kosher salt
• cumin
• black pepper
• brown sugar
• red onion
• chicken thigh
• vegetable oil

Instructions

1. 1 Heat vegetable oil in a soup pot over high heat. Add chicken to hot oil; cook, stirring occasionally until browned, about 5 minutes.
2. 2 Stir in 1/2 of the red onion and brown sugar. Cook until onions have softened and sugar starts to caramelize on the bottom of the pan, about 3 minutes. Stir in black pepper, cumin, and 1 teaspoon kosher salt. Toss in ginger and garlic; stir until sizzling, about 1 minute.
3. 3 Add 4 cups chicken broth and stir to deglaze the bottom of the pot. Bring to a boil. Add coconut milk and curry paste. Add cayenne pepper and bay leaf. Stir in fish sauce. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.
4. 4 Carefully cut squash with a large knife on a cutting board. Remove seeds and peel and discard skin. Cut flesh into bite-sized pieces. You should have about 1 1/2 pounds squash.
5. 5 Add squash to soup and salt to taste. Add remaining chicken broth to cover squash. Simmer over medium-low heat, stirring occasionally, until pumpkin is just barely tender, 15 to 20 minutes.
6. 6 Stir in remaining red onion, bell pepper, and green onions; cook for 2 minutes. Turn off the heat, and stir in 1/2 cup cilantro and 1/4 cup basil. Taste and adjust seasonings.
7. 7 Ladle into bowls and garnish with more cilantro, basil, green onions, and serrano chiles. Squeeze lime juice into each bowl.

By John Mitzewich

Ingredients

• ✓ red curry paste
• coconut milk
• chicken breast
• fish sauce
• brown sugar
• thai seasoning
• garlic
• red bell pepper
• lemongrass
• thai basil

Instructions

1. 1 Heat a wok or large skillet over medium-low heat. Add curry paste; fry until fragrant, about 30 seconds. Pour in coconut milk. Bring to a slow boil. Stir in chicken, fish sauce, brown sugar, Thai seasoning, and garlic. Simmer until sauce starts to thicken and chicken is cooked through, 6 to 8 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
2. 2 Stir red bell pepper into the wok; cook until heated through, 3 to 5 minutes. Add lemongrass and basil; stir to distribute flavors, about 1 minute.

By ellabella

Ingredients

• ✓ red curry paste
• wonton wrapper
• jasmine rice
• coconut milk
• brown sugar
• chicken breast
• green bean
• red bell pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place each wonton/egg roll wrapper in a small non-stick tortilla bowl maker. Bake for 8 minutes. Allow to cool and remove from bowl maker.
3. 3 Prepare rice according to package directions.
4. 4 Bring coconut milk to a simmer in a large skillet over medium heat . Stir in curry paste and brown sugar until well blended; bring to a boil. Reduce heat to low and simmer 5 minutes. Stir in chicken and vegetables. Cook until chicken is warm and vegetables are tender crisp, about 5 minutes.
5. 5 Evenly spoon jasmine rice into the wonton bowls. Top with red curry mixture and serve.

By Uncle Ben's

Ingredients

• ✓ red curry paste
• sweetened condensed milk
• teriyaki sauce
• vinegar
• chicken breast
• bamboo skewer

Instructions

1. 1 In a medium bowl, stir together the sweetened condensed milk, teriyaki sauce, vinegar and curry paste. Coat chicken with the sauce, and marinate in the refrigerator for at least 1 1/2 hours.
2. 2 Preheat a grill or broiler for high heat. Remove chicken from the marinade and thread onto skewers. Discard remaining marinade.
3. 3 Grill or broil chicken for 3 minutes per side, or until cooked through.

By SHANLEI

Ingredients

• ✓ red curry paste
• carrot
• vegetable broth
• coconut milk
• onion
• garlic
• salt
• black pepper
• cilantro

Instructions

1. 1 Combine carrots, vegetable broth, coconut milk, onion, garlic, curry paste, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Blend soup with an immersion blender until smooth and creamy, about 3 minutes. Serve in bowls and sprinkle with fresh cilantro.

By Fioa

Ingredients

• ✓ red curry paste
• pork chop
• garlic
• salt
• black pepper
• coconut oil
• coconut milk
• arrowroot powder
• lime

Instructions

1. 1 Season pork chops with garlic, salt, and pepper.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Stir in curry paste and coconut oil. Whisk in coconut milk. Place pork chops into the cooker and cancel Saute function.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for 12 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
5. 5 Ladle out 1 tablespoon curry sauce. Whisk in arrowroot powder to create a slurry. Pour slurry into the pot. Turn on Saute function and cook until surry sauce has thickened, about 3 minutes. Squeeze lime wedges in to taste.

By thedailygourmet

Ingredients

• ✓ red curry paste
• canola oil
• shallot
• garlic
• sardine
• oil
• coconut cream

Instructions

1. 1 Heat canola oil in a skillet. Stir in red curry paste; cook and stir 3 to 5 seconds. Add shallot and garlic; cook and stir until fragrant. Add sardines; cook and stir until skins slightly browned and coated in paste mixture. Gently stir in coconut cream; toss to coat sardines. Bring mixture to a boil and cook until sauce thickens, about 5 minutes.

By Cyn

Ingredients

• ✓ red curry paste
• olive oil
• red potato
• lime juice
• brown sugar
• fish sauce
• butter lettuce
• carrot
• cilantro
• green onion
• mint

Instructions

1. 1 Preheat oven to 450 degrees F. Stir oil and curry paste to blend in large bowl. Add potatoes and toss to coat. Spread potatoes out on heavy large rimmed baking sheet. Roast potatoes until golden and tender, about 15 minutes.
2. 2 Meanwhile: Stir lime juice, sugar and fish sauce to blend in small bowl for sauce.
3. 3 Arrange lettuce leaves on platter. Top with carrots, cilantro, green onions and mint, dividing evenly. Spoon potatoes into cups. Serve, passing sauce separately.

By Potato Goodness

Ingredients

• ✓ red curry paste
• firm tofu
• soy sauce
• coconut milk
• broccoli
• mushroom
• leek
• carrot
• lemon juice
• white sugar

Instructions

1. 1 Combine tofu and 3 tablespoons soy sauce in a small bowl and marinate for about 20 minutes.
2. 2 Remove the solid top layer of coconut cream from the coconut milk can and heat in a wok over medium heat. Add curry paste and stir-fry for 2 minutes. Add tofu, broccoli, mushrooms, leek, and carrot and stir-fry for 2 minutes. Pour in remaining coconut milk and simmer until vegetables are soft, about 5 minutes. Season with soy sauce, lemon juice, and sugar.

By lilofrance

Ingredients

• ✓ red curry paste
• egg
• firm tofu
• celery
• onion
• chili powder
• cumin
• garlic
• rolled oat
• vegetable oil

Instructions

1. 1 Beat the eggs in a mixing bowl until smooth. Mix in the tofu, celery, onion, chili powder, cumin, curry paste, garlic, and oats with your hands until the tofu has broken into fine pieces, and the mixture is evenly blended. Form into 8 patties.
2. 2 Heat the vegetable oil in a large, nonstick skillet over medium heat. Cook the patties until crispy and golden brown on each side, about 5 minutes per side.

By pattyward555