Skim the thick cream from the top of the coconut milk and heat it in a saucepan. Stir in the curry paste until fragrant, then add the milk and stir until smooth. Add the stock and lemongrass and bring to a simmer. Add the vegetables and …
View this post on Instagram A post shared by Woolworths TASTE Magazine (@wwtaste) 1. Bring 1L of water to the boil in a saucepan. Add rice noodl…
1. Preheat the oven to 220°C. In a large bowl, mix the curry paste and coconut cream and season. Toss the chicken wings in the mixture, then transfer to a large roasting tray lined with tin foil. 2. Roast for 20 minutes in a single…
1. Heat the olive or coconut oil in a pan over a low to medium heat, then add the garlic and breadcrumbs and toast until golden. Remove from the pan and set aside. 2. Add the Thai coconut sauce and stir-fry strips to the same pan and tos…
1. Make the curry paste and set aside until ready to cook. It makes enough to keep in a jar for a week, or freeze in Ziploc bags or ice trays. 2. Massage the lime juice and a generous pinch of salt into the red onion and set aside until se…
1. Submerge the noodles in boiling water and allow to stand, covered, for 5 minutes or until tender. Rinse under cold water to stop the cooking process and cool immediately. 2. Heat the oil in a wok until smoking hot. Add the eggs. Do not…
To make the curry paste, heat the oil in a pan over a medium heat, add the chillies and fry for a few seconds, then set aside. Fry the garlic until golden brown and set aside. Fry the shallots and set aside. Pound the chillies, garlic, s…
Cook the lentils according to package instructions. While the lentils are cooking, cook the red Thai curry paste with the olive oil in a pan over a medium to high heat for 2–3 minutes. Shake the coconut milk in the can, then pour into …
Heat the oil in a pan. Place the beef or chicken mince in a mixing bowl with the onion and ginger. Mix, then roll into small balls. Brown the meatballs in the pan. Fry the Thai green curry paste in another pan over a medium heat fo…
Wash the rice, then turn into a saucepan. Add water and leave to soak for half an hour. Bring to the boil and cook for a minute, then reduce heat, cover and simmer for 10 minutes. Heat vinegar with sugar and salt until the sugar has dissol…