Sentences with phrase «curry paste until»

Saute curry paste until fragrant, around 5 mins.

Mix pasta with olive oil and curry paste until coated well.

In a bowl mix the almond milk, coconut cream, ginger paste, and curry paste until well blended, then add to the veggie mixture.

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 medium bowl, whisk together peanut butter, vegan fish sauce, and curry paste until smooth.

Not exact matches

To make the curry paste, simply peel and chop the garlic and ginger then blend everything until a paste forms.

Add the calabaza, curry paste, cloves, and water, stir, cover, and simmer until the calabaza is tender, about 30 minutes, stirring occasionally.

Add the beans, coconut, cilantro, lime juice, garlic, curry paste, peppers, ginger, and salt to your food processor and process until smooth.

Add curry paste and lime zest and cook, stirring constantly, until fragrant, about 1 minute.

Add the garlic and green onions, cook for about 1 minute then add the thai red curry paste and continue to cook another 2 minutes or until fragrant.

Saute the onion until soft, add bite size chicken and pumpkin, then toss with the curry paste.

Add the curry powder, curry paste, and garlic to the vegetables and saute until fragrant.

Mash the curry paste into the coconut oil until the paste is well - incorporated.

Immediately add the curry paste and sauté for 7 minutes or until you get the aroma of the paste.

Add curry paste, garlic, ginger, and lemongrass and cook, stirring frequently, for 2 minutes or until fragrant.

Add the curry paste and mash into oil until combined and hot.

Stir in the garlic, onion and curry paste, stirring until the curry paste is well incorporated, 1 - 2 minutes.

Add curry paste and stir until it coats all vegetables.

Add ghee, onion, garlic, ginger, tomato paste, salt, curry powder, cumin, turmeric, cayenne, paprika and saute for 3 minutes until spice are fragrant and onions have softened.

Add garlic, curry paste, cumin and coriander and cook, stirring constantly, about a minute until mixture comes together.

Add curry paste and cook, stirring, until fragrant and a shade darker, about 2 minutes.

2) Add GREEN ONIONS (white stalks), GINGER, and GARLIC; sauté (and stir) a few minutes until slightly tender; add CURRY PASTE and TOMATOES; sauté a few more minutes until fragrant, stirring frequently.

Pulse shallots, lemongrass, garlic, ginger, salt, curry paste, and sugar in a food processor until finely chopped.

Add the cauliflower, onions, red curry paste, vegetable broth and lemon zest to a high - powered blender and blend until completely smooth.

Add GREEN ONIONS (white stalks), GINGER, and GARLIC; sauté (and stir) a few minutes until slightly tender; add CURRY PASTE and TOMATOES; sauté a few more minutes until fragrant, stirring frequently.

Stir in the ginger, curry paste, and garlic and cook while stirring until well combined and fragrant, about 1 minute.

Once the oil is hot, add the curry paste and cook until fragrant, stirring constantly, about 30 seconds.

Place the peanut butter, curry paste, coconut milk, sesame oil, soy sauce, garlic, ginger, Sriracha and lime juice in a bowl and whisk until well blended.

Spoon the tomato paste, curry powder, and paprika over the oil, and stir until very fragrant (just 30 seconds or so).

Add the tomato paste, vinegar, curry, 1 1/2 teaspoons sugar, paprika, and chili powder and cook, stirring constantly and adjusting the heat as needed, until the sauce starts to caramelize around the edges of the pot, 3 to 5 minutes.

Add the curry paste and cook, stirring, until fragrant, about 30 seconds.

Blend them with all ingredients until runny green paste coagulates (I used frozen curry leaves, and before I added them to the mixture I heated them in oil to bring out the flavor).

Stir in the curry and tomato pastes, and cook until fragrant, 2 minutes.

Add the curry paste and cook until the milk reduces a bit, about 1 minute.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

Add the curry paste and cook, stirring frequently, until fragrant, about 1 minute.

Mash until smooth, then stir through the crushed garlic, coconut milk, curry paste and dried coriander leaf.

Add enough neutral oil to a hot pan to thinly cover the surface, cook two tablespoons of Thai green curry paste (see the recipe) until fragrant, and then stir in one tablespoon of the basil - cilantro mixture until the two are incorporated.

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.

Pour in the tomato paste and curry powder and stir continuously until the paste becomes a bit darker in color.

Sprinkle in the curry powder, garam masala, smoked paprika, salt and flour, stirring to coat the vegetables until a paste begins to form.

Add the Thai curry paste and fry until lightly coloured.

Heat the oil in a 2 1/2 - quart saucepan or a wok over medium heat until a bit of curry paste sizzles when added to the pan.

To prepare the marinade: Heat the oil in a saucepan and sauté the onion and garlic until golden brown, add the curry paste and blend in.

Add curry paste and turmeric; cook, stirring, until paste is darkened in color and mixture starts to stick to pan, about 3 minutes.

Add curry paste to pot and cook, stirring, until fragrant, about 4 minutes.

Heat oil in a large wok or skillet over medium - high heat and cook curry paste, stirring constantly, until fragrant, about 1 minute.

Add red curry paste and massaman curry paste and cook, stirring, until fragrant, about 1 minute.

Add the red curry paste, and continue frying and stirring until the spices are fragrant.

Add the curry paste and «mash» together with the oil until both are combined.