Not exact matches
In a small
saucepan over low heat, warm 1/4 c. olive oil, garlic cloves, basil
leaves and pepper flakes.
Meanwhile, strip
leaves from rosemary sprigs and cook with garlic and oil
in a small
saucepan over medium -
low heat, swirling pan occasionally, until garlic is golden, about 3 minutes.
In a small
saucepan over medium -
low heat, combine the olive oil, orange peel, lemon peel, bay
leaves and garlic.
In a large saucepan, heat one cup coconut milk over low heat, stir in the red curry paste and the lime leaves, and simmer for 2 minute
In a large
saucepan,
heat one cup coconut milk
over low heat, stir
in the red curry paste and the lime leaves, and simmer for 2 minute
in the red curry paste and the lime
leaves, and simmer for 2 minutes.
If you are using dried chillies or garlic, infuse
in a
saucepan over a
low heat for five minutes,
leave to boil, then pour into a sterilised bottle.