Thai Coconut Soup Recipe
Ingredients 1 tbsp vegetable oil 2 tbsp grated fresh ginger 1 stem lemon grass, minced
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Ingredients 1 tbsp vegetable oil 2 tbsp grated fresh ginger 1 stem lemon grass, minced
Ingredients 2 tbsp coriander seeds (coarsely cracked) 1/2 cup firmly packed dark brown sugar 1/4
Ingredients 1 tbsp brown sugar 2 tbsp curry paste 1/2 kg medium shrimp – peeled
Ingredients 4 green onion, chopped 1/2 kg watercress, chopped 1/4 cup chopped fresh cilantro 2
Heat oil in a heavy bottomed pan or pot with a fitted lid. Add onions and season with pinch of salt; cook for 2 minutes, or until translucent.
In the filter of your coffee machine place coffee and cardamom. Place enough water to make 2 cups of coffee in the machine.
Mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic in a bowl Mix in the cilantro just before serving.
Ingredients One 3 ½-pound chicken 2 tablespoons ginger root, minced 2 tablespoons lemongrass, minced 1
Ingredients For poached chicken 400ml TCC coconut juice for cooking 4 clove garlic (smashed) 2
Ingredients 1/2 cup chicken broth 1 1/2 tablespoons minced fresh ginger root 3 tablespoons soy
Ingredients 2 cups uncooked jasmine rice 1 quart water 1/4 cup red curry paste 2
Ingredients For the egg 1 egg 2 tablespoons of oil for frying Basil chicken 1
Put the saffron into a small bowl with 400ml (13fl oz) of boiling water and set aside to infuse for 10 minutes. Process the ginger, cumin, coriander, turmeric, chilli, cardamom, cashews, cornflour and yogurt to form a smooth paste. Heat the oil in a large frying pan and cook the chicken, skin side down until colored. Remove from the pan add a little extra oil and cook the onions and garlic for 7 minutes, or until soft.
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