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Ingredients. Serves: 4-6. Metric Cups. 1 x 400 millilitres tin coconut milk. 1 - 2 tablespoon red thai curry paste (or yellow) 350 millilitres fish stock. 3 tablespoons thai fish sauce (nam pla) 2 tablespoons caster sugar. 3 stalks lemongrass (cut into 3 and bruised with flat of knife) 3 makrut lime leaves (destalked and cut into strips)
Ingredients. Serves: 4-6. Metric Cups. 1¼ kilograms firm white fish. salt. 2 teaspoons turmeric. 1 tablespoon vegetable oil. 2 medium onions (halved and cut into fine half moons) 2 long red chillies. 4 centimetres piece of fresh ginger. 1 pinch of ground cumin. 1 x 400 millilitres tin coconut milk.
Ingredients. Serves: 2-4. Metric Cups. 1 tablespoon wok oil (or vegetable oil) 1 spring onion (finely sliced) 1½ tablespoons red thai curry paste (or according to taste) 200 millilitres coconut milk. 250 millilitres chicken stock (made from concentrate) 2 teaspoons thai fish sauce (nam pla) 350 grams sweet potatoes (peeled and diced)
Recipe courtesy of Nigella Lawson. Thai Yellow Pumpkin and Seafood Curry. 0 Reviews. Level: Easy. Total: 45 min. Prep: 15 min. Cook: 30 min. Yield: 4 to 6 servings. Nutrition Info. Save...
- Nigella Lawson
Dec 8, 2018 · Nigella shows us how to make her spicy pumpkin and seafood curry, perfect for quick and delicious dinner.
Ingredients: Deselect All, 2 tablespoons wok oil, 3 tablespoons finely chopped scallions, 3 to 4 tablespoons green Thai curry paste, 2 1/4 pounds thigh fillets, cut into strips about 1...
- Nigella Lawson
Directions. Heat the oil in a large saucepan, one that owns a lid, and drop in the scallions. Cook, stirring for a minute or 2, and then add the curry paste. Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock (or rather water and stock concentrate or cube) and fish sauce and then the frozen ...
