Ingredients 1 can (13.66 ounces) coconut milk 1/3 cup chicken broth 2 tablespoons brown sugar 2 tablespoons fish sauce 1 tablespoon red curry paste 2 cups frozen stir-fry vegetable blend 3 cups ...

Turn the chicken skin side up, cover and grill over moderate heat until cooked through, about 20 minutes. Transfer the chicken to a cutting board and let rest for 5 minutes.

Substitute pork, chicken, shrimp, crab or tofu for the beef; adjust cooking times accordingly. Try a green, yellow or massaman curry paste instead of red. Beverage suggestion: A crisp riesling or ...

Thai Red-Curry Chicken Serves 8 1 cup sliced carrots 3 tablespoons peanut oil 2 pounds boneless, skinless chicken breast or thigh meat, cut into 2-inch cubes 1½ tablespoons Thai red-curry paste ...

Thai Red Curry BeefFrom “Essentials of Slow Cooking” from Williams-Sonoma. Makes 6-8 servings. Ingredients 2 1/2 pounds lean stewing beef, such as chuck or round, cut into 1 1/2-inch chunks ...

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 ...

4 chicken thigh fillets, sliced. 1 tablespoon cornflour 1 tablespoon grapeseed oil ½ - 1 cup Thai red curry paste 1 cup pumpkin, cubed 200ml coconut milk Cooked rice or rice noodles to serve 1 ...