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Kirsten's picture
Kirsten's picture
Kirsten

1. In a wok or large pot, combine 1 cup of the coconut milk with the galangal, lemongrass, and lime leaves and bring to a boil. Add the chicken, fish sauce, and sugar, reduce the heat to medium, and simmer until the chicken is white and firm, about 4 minutes. Add the remaining coconut milk and heat to just below boiling, about 3 minutes.
2. Divide the lime juice and curry paste into individual serving bowls and ladle the soup over them. Garnish each bowl with the cilantro and crushed chile peppers. Serve immediately.

Read More http://www.epicurious.com/recipes/food/views/Cocon...

Kirsten's picture
Kirsten's picture
Kirsten

Rinse rice in a large bowl with cool water until water runs clear. Drain rice.
Combine rice, coconut cream, sugar, salt, and 2 cups water in a medium saucepan. Bring just to a boil, stirring to dissolve sugar, then cover and reduce heat to low. (Alternatively, cook rice in an electric rice steamer.) Cook until rice is tender and liquid is absorbed, 40–45 minutes. Fluff rice with a fork; cover and let sit for 20 minutes.

Read More http://www.epicurious.com/recipes/food/views/Cocon...

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