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Green Curry With Shrimp and Fish (Kaeng Khiao) Recipe - Food.com shrimp paste, green bell pepper, lime peel, lemongrass, ginger root, galangal, coriander leaf, jalapeno, cumin, basil, coconut cream, coconut milk, avocado, garlic, shrimp, fish, fish sauce, sugar, lime juice An easy curry that you can adjust the hotness level by adding hot peppers to taste. I use Vietnam Basa catfish but you can use any firm whitefish. If you cannot find galangal (Thai ginger) regular gin...
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| Thai Red Curry Paste Recipe | CDKitchen.com shrimp paste, lime peel, oil, turmeric, pepper, paprika, nutmeg, lemongrass, kaffir lime leaves, coriander seed, coriander leaf, cloves, red chili, cumin, shallot, garlic, salt A recipe for Thai Red Curry Paste made with coriander seeds, cumin seeds, black peppercorns, dried shrimp paste, ground nutmeg, red Place the coriander and cumin seeds in a dry frying pan and heat for...
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Chiang Mai Red Curry Paste Recipe - Food.com shrimp paste, lime peel, lemongrass, galangal, coriander, red chili, shallot, garlic, salt, water Another of the recipes from my sister, who went on a cooking class in Thailand. If you can't find galangal you can substitute ginger, for the coriander root you can substitute the stems. Serving S...
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| Red Curry Paste (krung gaeng deng) Recipe - Food.com shrimp paste, lime peel, pepper, lemongrass, galangal, coriander seed, coriander, red chili, cumin, shallot, garlic, salt Serving Size: 1 (329) g Servings Per Recipe: 1 AMT. PER SERVING % DAILY VALUE Calories: 164.2 Calories from Fat 22 g 13 % Total Fat 2.5 g 3 % Saturated Fat 0.2 g 1 % Cholesterol 0 mg 0 % Sodiu...
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| Slow Cooker Yellow Chicken Curry Recipe - Food.com chicken thigh, shrimp paste, chili dried/powder, lime peel, vegetable stock, turmeric, pepper, lemongrass, ginger root, coriander seed, cumin, coconut milk, shallot, garlic, zucchini/courgette, sweetcorn, aubergine/eggplant, cauliflower, fish sauce, palm sugar Easy, simple, delicious recipe - the most prep time is for the curry paste. But it provides enough for two curries. For a vegetarian version, leave out the chicken and whack in more veg! Serving Size:...
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| Thai Green Shrimp Curry Recipe - Food.com shrimp paste, red onion, lime peel, nutmeg, lemongrass, galangal, coriander, green chili, caraway, basil, peas, coconut milk, garlic, shrimp, fish sauce, sugar Summertime brings both the ocean & the green tailed river shrimp here. I Love curried shrimp in all its variations. Received this recipe in an email from gourmet-recipes-from-around-the-world, tha...
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| Red Curry Paste (Krueng Gaeng Peht) Recipe - Food.com shrimp paste, chili dried/powder, lime peel, peppercorn, lemongrass, ginger root, galangal, coriander seed, coriander leaf, cumin, shallot, garlic, salt From Nancie McDermott's Real Thai: The Best of Thailand's Regional Cooking. Serving Size: 1 (152) g Servings Per Recipe: 1 AMT. PER SERVING % DAILY VALUE Calories: 108.2 Calories from Fat...
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| Recipes - Red Curry Paste Recipe shrimp paste, lime peel, oil, turmeric, pepper, paprika, nutmeg, lemongrass, kaffir lime leaves, coriander seed, coriander leaf, red chili, cumin, shallot, garlic, salt Red curry paste recipes Place the coriander and cumin seeds in a dry frying pan and roast over medium heat for 2 to 3 minutes, shaking the pan constantly. Place the roasted spices and peppercorns in...
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| Darley Street Thai Chuu-Chii (Red Curry) of Coffin Bay Scall Recipe shrimp paste, chili dried/powder, curry paste, lime peel, peppercorn, mace, lemongrass, kaffir lime leaves, galangal, coriander, red chili, coconut cream, coconut milk, shallot, scallop, salt, fish sauce, rice, palm sugar Though the recipe may seem dauntingly lengthy, most of it is simply a long list of ingredients for red curry paste, which can be made in quantity and stored in a container in the fridge for 3 -4 weeks...
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The recipes shown can not be guaranteed to match all your search parameters. There will be some errors in our database, occasional errors in the text of the recipe (on the external website) we actually link to and differences of opinion on what ingredients we should exclude in our allergen groups (see here). You must personally check any recipes against your requirements, particularly dietary requirements.
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