Combine the curry paste with the vinegar.
1
Combine curry paste, garlic, and ginger in small bowl, and set aside.
Not exact matches
Add the
curry paste and coconut milk, stirring to
combine.
In a large bowl,
combine coconut milk, chicken broth and
curry paste.
In a large saute pan,
combine all the chopped and prepped veggies with the spices,
curry paste, and 1/4 cup of coconut milk.
i've also made it with sweet potatoes, either baked or cubed and boiled (then
combined with coconut milk and
curry paste).
Make a quick sauce by
combining the
curry powder, coconut milk and yellow
curry paste.
This
curry paste became a go - to condiment for me (try adding it to olive oil and herbs,
combine with coconut cream... yum!).
In a small saucepan on low - medium heat
combine the chili sauce, peanut butter, grated ginger, honey,
curry paste, sriracha and coconut milk.
Make your broth by
combining stock, garlic, ginger, lemongrass,
curry paste, ground cardamom and star anise in a large pot and bring to a boil.
Combine the garlic, salt, turmeric,
curry powder, orange leaves, ginger, vinegar, tamarind
paste or lemon juice, and sugar to make a marinade.
Add the
curry paste and mash into oil until
combined and hot.
Stir in the ginger,
curry paste, and garlic and cook while stirring until well
combined and fragrant, about 1 minute.
In a large heavy saucepan over medium heat,
combine coconut milk, brown sugar,
curry powder, ginger, garlic, and chile
paste.
Make the dressing by
combining the cashew milk,
curry paste, lime juice, and sugar in a jar.
Add the
curry paste and stir to
combine (I suggest starting with less than you think you need — you can always add more later.
Combine broth, coconut milk and
curry paste in large saucepan.
Add the garlic and
curry paste, and stir to
combine.
Combine the coconut milk, broth, soy sauce and
curry paste in a mixing bowl.
For sauce,
combine 1/6 cup of soy sauce, one tablespoon of red
curry paste, two tablespoons of water, and a pinch of sugar.
Combine the coconut milk, peanut butter, brown sugar, soy sauce, and red
curry paste in a saucepan and cook over medium heat for 3 minutes, stirring occasionally.
Add
curry paste, tomato
paste, soy sauce, sugar, coconut milk and fish sauce, and saute, still stirring frequently, for a final 10 minutes or until mixture thickens, slightly reduces, and all flavors
combine.
In a wok,
combine the vegetable oil, red
curry paste, cumin, coconut milk, fish sauce, and
curry powder and bring to a boil.
For the sauce: In a small bowl,
combine the peanut butter, water, and red
curry paste.
Combine coconut milk and red
curry paste in a wok or deep saucepan.
Combine the onions, chiles, garlic, and
curry paste in a blender or food processor and process to a
paste.
Add the
curry paste and «mash» together with the oil until both are
combined.
Add in coconut milk, broth, pumpkin and
curry paste (add a small amount and taste to add more if you're new to
curry) and stir to
combine with the onions.
In a small sauce pan over low heat whisk together peanut butter, coconut milk, brown sugar and red
curry paste until well
combined and creamy.
In a bowl,
combine the coconut aminos, red
curry paste, chili oil, chicken stock and coconut vinegar.
Add salmon, sesame seeds and
curry paste to the mashed peas and
combine thoroughly.
Alternatively you can
combine time at the farm with a cooking lesson given by a hotel's head chef creating clay - pot soup,
curry paste and sticky rice steamed in a huat kao basket.