¼ cup lime juice Fish sauce, to taste (try Three Crabs brand; salt is an acceptable substitute) Sugar, to taste ½ cup bean sprouts ¼ cup chopped cilantro 1. Bring a large pot of water to a boil. Add ...

Heat half a can of coconut milk and add curry paste. Bring to boil and reduce. Add remaining curry paste and coconut milk. Then add fish sauce, tamarind paste, lemon grass and lime leaves. Add ...

Add fish sauce, sugar, and remaining coconut milk from can; cook, stirring often, until bubbling and slightly thickened, 3 to 5 minutes. Cover and keep warm over low heat.

In about 30 minutes, this Thai version of a chicken stir fry is ready to serve. Bursting with flavor ~ Like other Thai recipes, it includes many different spices.

Nov. 18, 2015, 3:45 PM GMT-5 / Updated April 13, 2022, 8:20 AM PDT ...

In a medium saucepan, whisk 1/4 cup of the coconut milk with the curry paste. Stir in the remaining coconut milk, the stock, lemon zest, ginger, lime zest, 2 tablespoons of the fish sauce and the ...

1-2 teaspoons palm sugar (see Note) 2 large Thai red chile peppers, sliced thinly on a diagonal (for garnish) 2 kaffir lime leaves, very finely julienned (for garnish) ...