Sentences with phrase «serve thai curry»

A recreation of Rirkrit Tiravanija's Untitled 1992 (Free)(1992), a provisional kitchen set up to cook and serve Thai curry for visitors, on view in Gordon Matta - Clark & Rirkrit Tiravanija, 519 West 19th Street, New York, 2007.

The next year Tiravanija (a Thai - Argentine) serves Thai curry to gallery and museumgoers.

Not exact matches

Heat this paste in a wok or skillet, add your favorite chopped meat, fish, or vegetables, cook for 20 to 30 minutes, and you have a wonderful Thai curry to serve over rice.

3 tablespoons vegetable oil, divided 2 large shallots, thinly sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra slices for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles

Chicken and vegetables slow simmered in a rich, aromatic Thai curry sauce served over a bed of rice with plenty of fresh herbs.

Gluten - free and paleo, this tuna Thai red curry is lightened up and served over simple coconut cauliflower rice to bring it all together!

My made - from - scratch chicken pumpkin curry with homemade Thai yellow curry paste was served with multi-grain rice.

My Honolulu friend Jim Hollyer steered me there where our group ordered a yellow curry dish, pad thai, and an entré of Evil Shrimp, crustaceans served with vegetables in a rich red curry sauce.

Servings MetricUS Imperial Ingredients 1 lb chicken thighs sliced into 1/2 inch bits1 can coconut milk3 - 4 tsp green curry paste - whole30 approved Thai Kitchen brand1 red onion julienned2 cloves garlic smushed1 - inch knob of ginger julienned1 / 2 zucchini julienned2 carrots...

This Thai Buddha bowl is quick and easy to put together with heaps of fresh vegetables and crispy fried tofu served over coconut rice and topped off with a simple Thai peanut sauce with spicy red curry.

Thai Red Curry Chickpea «Meatballs» - fresh ginger, carrots and garlic are blended with chickpeas and served with a creamy red curry sauce for a satisfying and flavorful plant - based meal.

Thai green curry with chicken thighs and an easy homemade curry paste served with a new coconut side

This filling soup is full of Thai curry flavours that can easily be served as a light lunch or dinner - party starter

1 tablespoon vegetable oil 2 teaspoons sesame seed oil 1 shallot, finely diced 1 scant tablespoon red curry paste 1 tablespoon freshly grated ginger 1/2 teaspoon ground coriander 400g tin coconut milk 1 heaped teaspoon brown sugar or grated palm sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 3 - 4 whole lime leaves juice of 1 lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut into chunks salt, to taste several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve

1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar snap peas, stringed if necessary 1 fresh chile (such as red jalapeno or serrano), thinly sliced on the diagonal 5 Thai (kaffir) lime leaves, center vein removed and cut into thin strips 2 tablespoons Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5 Thai basil leaves, roughly chopped Lime wedges, for serving Steamed rice or cooked noodles, for serving 1/2 cup chopped cilantro, for garnish

organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used Thai Kitchen brand) * 1 large organic sweet potato, chopped into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup roast turkey, shredded or chopped into bite - sized pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy, chopped into bite - sized pieces * 1/2 -1 cup chopped fresh cilantro or Thai basil (or a combination of the two) * fresh lime juice to taste for serving - optional * sriracha or your favorite hot chile sauce for serving (I used my homemade chile garlic sauce)- optional

Simple in its design, Taste of Siam spans across three adjoining restaurants and serves classic dishes such as green chicken curry and Pad Thai.

Food-wise, the restaurant serves genuine Thai dishes that includes exquisite curries, soups, seafood, and freshly - caught fish.

Poised on the edge of an inner lagoon and renowned as one of the finest Thai restaurant in the Maldives, Baan Huraa serves authentic Thai cuisine, including mouthwatering coconut curries from the southern provinces of Thailand, as well as hot and spicy dishes from the north.

Highlights include fresh - shucked French, Australian and US oysters, a carving station serving succulent roast prime rib and marinated roast sea bass and local favourites such as spicy Thai salads, chilli dips, wok - fried dishes and piquant curries.

If you get hungry after a surf session, check out Boardriders Kitchen, which serves up spicy Thai delicacies like green curry and rice, beachside snacks and some delicious old fashioned comfort food.