On a night when I feel like dining in Southeast Asia, I make this Thai ... chicken and lots of vegetables. I serve this one ...

To make the curry, heat the oil in a large saucepan over a medium–high heat. Add the red onion, pepper and chicken and stir ... garnish with Thai basil leaves and serve immediately, with the ...

This delicious chicken massaman curry ... Just before serving, stir in the basil leaves and half the roasted peanuts. To serve, spoon the Thai massaman curry into bowls and garnish with the ...

Heat the oil, add the curry paste, briefly stir then add the coconut milk and stir well ... in the lemon grass and kaffir lime leaves. 6. Once the chicken is done, stir in the chillies and Thai basil ...

Inspired by Thai chicken curry but made when I have a lot of homemade stock. You can use leftover chicken for this – if you have enough – instead of cooking it fresh, or thigh fillets instead of ...

But this quick, fragrant Thai-style coconut fish ... Thai basil is also a specialty grocery item, but you can use regular basil and do fine. I use 2 teaspoons of curry paste for mild to medium ...

The curry comes together quickly ... Add the pumpkin puree and coconut milk and bring to a low boil. Once boiling, return the chicken and remaining 1/2 teaspoon of salt to the pot and reduce ...

The curry is made with coconut ... dishes are pad thai, avocado curry, red curry, mango curry and Crazy Noodle. The latter is ...

1. Heat the oil and add the onions, Saute till they soft. 2. 2. Add the curry paste and stir fry to mix well. 3. 3. Add chicken pieces, saute over high heat till opaque. 4. 4. Add water and cook till ...