Directions . Combine the first five ingredients in a large skillet. Bring to a boil; reduce heat and simmer 5 minutes. Stir in vegetables; return to a boil.

* Now add prepared Thai red curry paste (reserve 1-2 tbs for serving), mix well and cook on low flame for 2-3 minutes. * Add coconut milk and mix well. * Add fish sauce, mix well and bring it to boil.

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. Make the Spiced Eggplant ...

2. Add the red curry paste and cook over a medium-low heat for five minutes, stirring occasionally. 3. Add the fish sauce and sugar and cook for five minutes, still stirring. Add the remaining ...

This dish uses fish instead of chicken ... ladle the sauce over the top. Tip: Buy tamarind puree at Asian supermarkets. It's very handy when fresh limes get expensive. Some Thai curry pastes ...

Compared to other curry pastes, it is generally packing more fiery heat than the rest. Red curry ... is a tender chicken meatball. Serve the meatballs and coconut-curry sauce over a bed of al ...

Curry Lime Sauce. ½ cup red curry paste (Thai Kitchen brand) 2½ tablespoons soy sauce; 1 cup clover honey; 3 teaspoons kosher salt; ⅓ cup sriracha ; ¼ cup fresh lime juice; 1 teaspoon olive ...