Type what you have

Ingredients

• ✓ red curry paste
• red bell pepper
• onion
• coconut milk
• fish sauce
• chicken stock
• chicken
• basmati rice
• cilantro

Instructions

1. 1 Cook curry paste in a large, heavy saucepan over medium-high heat until oils start to release, 1 to 2 minutes. Add red pepper and onion and cook, stirring, until softened, about 5 minutes. Stir in coconut milk until well blended. Add fish sauce, and then chicken stock.
2. 2 Reduce heat to low and simmer for 15 minutes. Add cooked chicken and rice. Stir over heat until warmed through. Add chopped cilantro right before serving.

By Ginacooks

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
• olive oil
• butternut squash
• red onion
• vegetable broth
• tomato
• chickpea
• salt
• black pepper
• greek yogurt
• coriander

Instructions

1. 1 Heat oil in a pot over medium heat. Add butternut squash; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until butternut squash is tender, about 20 minutes.
2. 2 Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.

By Dan Denardo

Ingredients

• ✓ red curry paste
• coconut milk
• lime juice
• white wine
• garlic
• fish sauce
• sugar
• mussel
• cilantro

Instructions

1. 1 Combine coconut milk, lime juice, white wine, curry paste, garlic, fish sauce, and sugar in a large pot. Stir to dissolve sugar and curry paste; bring to a boil. Let mixture boil for 2 minutes, then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
2. 2 Remove the pot from heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

By MURINMOON

Ingredients

• ✓ red curry paste
• cooking oil
• chicken breast
• coconut milk
• fish sauce
• palm sugar
• onion
• red bell pepper
• yellow bell pepper
• orange bell pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add oil and red curry paste to the hot pot; sauté for 30 seconds. Add chicken and mix well with curry paste. Pour in coconut milk. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 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.
3. 3 Unlock and remove the lid. Stir in fish sauce and palm sugar. Stir in onion and bell peppers until well combined. Select Saute function. Bring curry to a gentle boil and simmer for only 2 to 3 minutes to keep vegetables crunchy.

By Jessica DiPonziano

Ingredients

• ✓ red curry paste
• olive oil
• chicken breast
• zucchini
• red bell pepper
• carrot
• onion
• cornstarch
• coconut milk
• cilantro

Instructions

1. 1 Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
2. 2 Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

By THEKNACKEREDCHEF

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
• carrot
• red bell pepper
• shiitake mushroom
• chicken breast
• sugar
• chicken broth
• coconut milk
• lime juice
• lime zest
• cilantro

Instructions

1. 1 Place the carrots, red pepper, mushrooms, chicken, curry paste, sugar, and Swanson® Chicken Broth into a 6-quart Instant Pot®.
2. 2 Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 4 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
3. 3 Remove the chicken from the pot and stir in the coconut milk. Shred the chicken and return to the pot. Select the Saute setting and cook for 2 minutes or until hot. Stir in the lime juice and lime zest just before serving. Serve sprinkled with the cilantro.

Ingredients

• ✓ red curry paste
• olive oil
• beef stew meat
• beef broth
• onion
• brown sugar
• fish sauce
• green bean
• coconut milk
• spinach
• cilantro
• lime juice

Instructions

1. 1 Heat a large skillet over medium-high heat. Pour oil carefully into the hot skillet. Add beef in 2 batches and cook until browned, about 3 minutes per side. Place browned beef into the bottom of a slow cooker.
2. 2 Pour beef broth into the skillet, scraping up browned bits. Transfer broth mixture to the slow cooker and add curry paste, onion, brown sugar, and fish sauce. Stir to combine. Cover and cook on Low for 8 hours.
3. 3 Add green beans and coconut milk to the slow cooker. Increase temperature to High and cook for 12 minutes. Turn off heat and stir in spinach, cilantro, and lime juice.

By chpmnk42

Ingredients

• ✓ red curry paste
• water
• jasmine rice
• coconut milk
• chicken breast
• bamboo shoot
• white sugar
• fish sauce
• red bell pepper
• green pepper
• onion
• pineapple

Instructions

1. 1 Bring water and rice to a boil in a pot. Reduce heat to low, cover, and simmer for 25 minutes.
2. 2 Whisk together curry paste and 1 can coconut milk in a bowl. Transfer to a wok and mix in remaining coconut milk, chicken, bamboo shoots, sugar, and fish sauce. Bring to a boil and cook until chicken juices run clear, 15 minutes.
3. 3 Mix bell peppers and onion into the wok. Continue cooking until peppers are tender, about 10 minutes.
4. 4 Remove from heat and stir in pineapple. Serve over cooked rice.

By NELLYDESIGN

Ingredients

• ✓ red curry paste
• olive oil
• fish sauce
• lemongrass
• ginger
• chicken breast
• red bell pepper
• yellow bell pepper
• onion
• coconut milk
• pineapple tidbit
• white rice
• water

Instructions

1. 1 Heat oil in a wok over medium heat. Add curry paste, fish sauce, lemongrass, and ginger and cook and stir to release the oils, about 30 seconds. Add chicken, stir to coat, and cook until browned and no longer pink in the center, 5 to 7 minutes. Stir in bell peppers and onions and cook for 1 minute. Add coconut milk and pineapple; simmer until sauce thickens, 15 to 20 minutes.
2. 2 Meanwhile, bring 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.
3. 3 Taste and adjust seasonings in curry before serving over cooked rice.

By Steve Cannon

Ingredients

• ✓ red curry paste
• coconut milk
• liquid amino acid
• peanut butter
• red curry powder
• basil
• red pepper flakes
• brown sugar
• sweet onion
• red bell pepper
• cilantro
• chicken thigh
• sugar snap pea

Instructions

1. 1 Whisk coconut milk, liquid amino acid, peanut butter, red curry powder, red curry paste, basil, red pepper flakes, and brown sugar together in crock of a slow cooker. Add onion, bell pepper, and cilantro to slow cooker; stir. Place chicken in slow cooker.
2. 2 Cook on High until chicken is no longer pink in the center, about 3 hours. Add snap peas, stir, and continue cooking until peas are heated through, 5 to 10 minutes more.

By Becky

Ingredients

• ✓ red curry paste
• shrimp
• water
• galangal
• lemongrass
• kaffir lime leaf
• straw mushroom
• fish sauce
• thai chile pepper
• green onion
• cilantro
• lime

Instructions

1. 1 Peel and devein shrimp, reserving shells.
2. 2 Combine shrimp shells and 6 cups water in a large saucepan; bring to a simmer. Cook for 45 minutes. Add galangal, lemon grass, and lime leaves; simmer 15 minutes more.
3. 3 Strain broth mixture through a sieve into a bowl; discard solids.
4. 4 Return broth mixture to the pan. Add remaining 3 1/2 cups water, mushrooms, curry paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook until shrimp are bright pink and firm, about 5 minutes. Stir in fresh lime juice and serve.

By Dad

Ingredients

• ✓ red curry paste
• olive oil
• carrot
• onion
• red bell pepper
• chicken breast
• garlic
• chicken broth
• coconut milk
• salt
• black pepper
• rice noodle

Instructions

1. 1 Heat a large stock pot over medium heat. Add oil, carrots, onion, and bell pepper. Cook for about 3 minutes. Add chicken and mix well. Add garlic. Cook until chicken is no longer pink in the center and juices run clear, 5 to 10 minutes.
2. 2 Mix in chicken broth, coconut milk, curry paste, salt, and pepper. Bring soup to a boil, about 5 minutes. Add noodles and allow soup to come to a boil again. Reduce heat to low and simmer about 3 minutes.
3. 3 Cover the pot, remove from heat, and let sit just until noodles are tender, 5 to 10 minutes.

By Amy

Ingredients

• ✓ red curry paste
• vegetable oil
• ginger
• lemongrass
• chicken broth
• fish sauce
• brown sugar
• coconut milk
• shiitake mushroom
• shrimp
• lime juice
• salt
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium heat. Add ginger, curry paste, and lemongrass; cook and stir in the hot oil for 1 minute.
3. 3 Gradually stir in chicken broth, then stir in fish sauce and brown sugar; reduce heat to low and simmer for 15 minutes.
4. 4 Add coconut milk and mushrooms; cook and stir until mushrooms are soft, about 5 minutes.
5. 5 Add shrimp; cook until no longer translucent, about 5 minutes. Stir in lime juice; season with salt and garnish with cilantro.
6. 6 Enjoy!

By Jessica

Ingredients

• ✓ red curry paste
• ground pork
• fish sauce
• garlic
• ginger root
• lemongrass puree
• cilantro
• peanut oil
• peanut oil
• onion
• tomato
• coconut milk
• salt
• cilantro

Instructions

1. 1 Combine pork, fish sauce, garlic, ginger, lemon grass paste, cilantro, and peanut oil in a mixing bowl. Mix well. Refrigerate at least 1 hour to blend flavors.
2. 2 Shape pork mixture into 1 1/4-inch meatballs. (Mixture should yield approximately 34 to 36 meatballs.)
3. 3 Heat 1 tablespoon peanut oil in a large skillet over medium heat. Cook meatballs in batches, giving the pan a shake occasionally. Turn meatballs until brown on all sides and cooked through, approximately 14 to 16 minutes. Remove meatballs to a bowl.
4. 4 In a large saucepan, heat remaining 1 tablespoon oil over medium heat. Cook onion until translucent, 5 to 6 minutes. Add tomatoes and bring to a simmer. Stir in curry paste. Cover and simmer over low heat until sauce begins to reduce, 20 to 25 minutes. Remove from heat and cool slightly.
5. 5 Process sauce with an immersion blender until smooth. Stir in coconut milk and adjust taste by adding additional salt if needed. Return meatballs to sauce and simmer for an additional 5 minutes, or until warmed through.
6. 6 Garnish with cilantro if desired.

By France Cevallos

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
• olive oil
• shallot
• red bell pepper
• red chile pepper
• ginger root
• garlic
• coconut milk
• chicken breast
• thai basil
• brown sugar
• lime juice
• fish sauce
• tomato
• thai basil
• scallion

Instructions

1. 1 Heat olive oil a large nonstick pan or skillet over medium-high heat. Add shallots and stir-fry until soft, 3 to 5 minutes. Add bell pepper, chile pepper, ginger, and garlic; stir-fry for 3 minutes. Pour in 1/4 of the coconut milk and stir in curry paste until well distributed.
2. 2 Add chicken, 1/4 cup Thai basil, brown sugar, lime juice, and fish sauce. Cook and stir until chicken is no longer pink in the center and juices run clear, 7 to 10 minutes.
3. 3 Add the rest of the coconut milk and diced tomato to the pan and bring to the boil. Simmer over medium heat for 10 to 15 minutes more. Serve with remaining basil and scallions on the side as a garnish.

By Duan van der Westhuizen

Ingredients

• ✓ red curry paste
• peanut
• sirloin steak
• chile-garlic sauce
• garam masala
• curry powder
• garlic salt
• turmeric
• worcestershire sauce
• peanut sauce
• soy sauce
• sugar
• fish sauce
• lime juice
• coconut milk
• red bell pepper
• green bell pepper
• yellow onion
• peanut oil

Instructions

1. 1 Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and green and red bell peppers. Stir-fry until tender, 5 to 7 minute. Transfer to a bowl.
2. 2 Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Stir to combine and adjust to taste.
3. 3 Increase heat to medium; stir steak and vegetable mixture into the wok. Cook until mixture has thickened and reduced and steak is firm and hot in the center, about 10 minutes. Remove from heat and top with peanuts.

By Betty McCommon

Ingredients

• ✓ red curry paste
• lime
• cilantro
• mustard cabbage
• rice noodle
• bok choy
• shallot
• thai chile pepper
• vegetable oil
• lime juice
• white sugar
• fish sauce
• salt
• chicken
• water
• coconut milk
• curry powder
• garlic
• shallot
• vegetable oil

Instructions

1. 1 Heat 2 tablespoons oil in a wok or large skillet over medium heat; cook and stir chopped shallots and garlic until garlic starts to turn golden, 2 to 4 minutes. Add red curry paste and curry powder; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, water, chicken, and sea salt; bring to a boil. Reduce heat to medium low and simmer soup.
2. 2 Mix fish sauce, sugar, and lime juice into soup and simmer until heated through, about 10 minutes more.
3. 3 Heat 1/2 cup oil in a skillet over medium-high heat; fry Thai chile peppers until browned, 2 to 4 minutes. Transfer chile peppers to soup, reserving oil in skillet. Fry quartered shallots and bok choy in hot oil until browned, 2 to 4 minutes; transfer to soup and reserve oil in skillet.
4. 4 Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Add 3/4 of the noodles to the soup. Fry the remaining rice noodles in the hot oil until crisp, 3 to 5 minutes.
5. 5 Divide soup among 6 bowls and top with fried noodles, pickled cabbage, cilantro, and lime wedges.

By Chandrav

Ingredients

• ✓ red curry paste
• red pepper flakes
• lime
• cilantro
• peanut
• scallion
• red pepper
• zucchini
• onion
• green bean
• carrot
• broccoli
• garlic
• ginger
• chicken breast
• canola oil
• rice vinegar
• soy sauce
• brown sugar
• peanut butter
• water

Instructions

1. 1 Whisk ⅓ cup hot water, peanut butter, brown sugar, soy sauce, rice wine vinegar, and curry paste together in a bowl; set aside.
2. 2 Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic; sauté, stirring constantly, until chicken is no longer pink in centers and juices run clear, 5 to 7 minutes. Remove chicken from skillet; set aside.
3. 3 Pour remaining ⅔ cup hot water into skillet. Add broccoli, carrot, and green beans; cover and steam for 2 minutes. Remove vegetables from skillet; reserve steaming liquid in a separate bowl.
4. 4 Add 1 tablespoon oil to skillet. Add onion, zucchini, and bell pepper; stir-fry for 4 minutes. Return steamed broccoli, carrot, and green beans to the skillet. Add remaining 1 tablespoon oil, if needed; continue stir-frying until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
5. 5 Return cooked chicken to the skillet; add peanut sauce, scallions, ⅓ cup peanuts, and ⅓ cup cilantro. Stir thoroughly; cook until heated through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
6. 6 Garnish with lime wedges, remaining peanuts, and remaining cilantro; sprinkle with red pepper flakes.

By Jeannette

Ingredients

• ✓ red curry paste
• lime
• rice noodle
• black pepper
• salt
• honey
• fish sauce
• cilantro
• bok choy
• coconut milk
• chicken stock
• red onion
• olive oil
• red pepper flakes
• garlic
• green onion
• ginger
• soy sauce
• panko bread crumb
• egg
• ground chicken

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper; set aside.
2. 2 Combine ground chicken, bread crumbs, egg, soy sauce, ginger root, green onions, garlic, and red pepper flakes in a large bowl. Using a 2-teaspoon cookie scoop, shape the mixture into 1-inch balls and place on the lined baking sheet.
3. 3 Bake in the preheated oven until no longer pink in the center, about 12 minutes. Remove from the oven and set aside.
4. 4 Heat olive oil in a large pot over medium heat, and add curry paste. Cook until fragrant, 1 to 2 minutes. Add red onion and cook for 2 minutes. Add chicken stock, coconut milk, bok choy, cilantro, fish sauce, and honey; stir until well combined. Bring to a boil. Reduce heat to medium, add meatballs, and simmer until heated through, 6 to 8 minutes. Season with salt and pepper.
5. 5 Place rice noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain well. Divide noodles evenly among bowls, ladling the soup and meatballs on top. Serve with a wedge of fresh lime for a little extra zing.

By lutzflcat

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
• 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
• 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