Mahalo for watching! Check out my blog for the full ingredient list, more recipes and vegan product reviews http://veggietorials.com/coconut-curry-fried-rice/
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Disclaimer: This video was not sponsored.I may feature products in my recipes that I like and use in my own kitchen.You can purchase the coconut aminos and vegan oyster sauce thru my Amazon affiliate link above or at various retailers. Video Rating: / 5
This Thai dish is often off the tourist menu but ask for it as it is easy to make and most restaurants will indulge you or you can make it at home, I have successfully done that at home and it is so easy. You must leave the empty coconut in the microwave for a minute to warm it up or in the hot turned off oven for about 5 minutes , if you, like me, don’t have a microwave!!!! Follow this video and you will not regret! Just in case you are near Chiang Mai and want great food and great live music, here is their address : Highway 121, Chiang Mai Telephone: +66 (5) 3212700 Video Rating: / 5
A curry rich with coconut cream and kabobs
Ing:
1lb of ground beef
1 tbsp parsley or coriander leaves
1 tsp lemon pepper
1/2 tsp onion powder
11/2 tsp fresh ginger and garlic
1 tsp gharam masala
salt to taste
1 tbsp green chutney
For the curry
2 tbsp oil
113.5 oz can of coconut milk
1 tsp of turmeric powder
2 tbsp tomato sauce
1/2 cup whipping cream
Method
To the ground beef add the fresh ginger garlic, onion powder, lemon pepper, gharam masala, green chutney and salt. Mix the ground beef with your hand and make sure all the ingredients have incorporated really well into the meat. In a skillet add the oil and turn the heat on to med high, start rolling the ground beef into 1 to 11/2 inch balls and put them in the skillet. Once all the kabobs are rolled cover the pan for about 7 min, this should cook all the kabobs. Uncover the lid and add the coconut milk than add the tomato sauce stir well than add the turmeric and the whipping cream, do a taste test and season it with salt and garnish it with the parsly leaves.
Enjoy! Video Rating: / 5
Smart Cooking with K&N’s at ARY Zauq – Kofta Curry & Seekh Kabab Handi Video Rating: / 5
You may think that it is crazy to enjoy a bowl of curry noodles for breakfast! Nevertheless, trust me, whether it’s for breakfast, lunch, or dinner, there is always time for Nyonya Laksa (Laksa Lemak).
Just the broth itself is special because of the combination of prawns and chicken. Added to that, the mixture of spices and the smell of Vietnamese Coriander (Daun Kesum) makes this dish divine. That’s why many have been asking for this recipe over and over again. If you haven’t tried a bowl of laksa, you’re missing out. But it’s okay, make it yourself now, at home.
You may want to watch:
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Full recipe on Nyonya Cooking:
https://nyonyacooking.com/nyonya-laksa
Today I show you how to make quick and tasty curried Singapore style rice noodles using no oil and only healthy and delicious ingredients.
This is a super easy high carb, low fat vegan lunch or dinner recipe that would be ideal for anyone following a Raw Till 4 lifestyle or McDougall Starch Solution program… or anyone wanting to eat a healthy plant based meal with no added oil 🙂
This is a perfect dish to make when you are short on time but feel like a hot meal. It is also ideal to make ahead of time and pack into your lunchbox for work or school.
Add your favorite vegetables and spice up even further by adding chilli!
Print recipe from my website at: http://www.cookingwithplants.com/recipe/curried-singapore-rice-noodles
Recipe by Cooking With Plants
Enjoy xx
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I have lost over 50 pounds and reversed heart issues. A plant based lifestyle has totally changed my life and brought back my health, energy and vitality! The journey all started when I watched the movie Forks Over Knives – to get your own copy of this life changing dvd, visit my affiliate page on Amazon if interested at http://amzn.to/1MgHoDy And I also read The China Study: http://amzn.to/1MgHsDt
Here’s how to make a ridiculously tasty seafood coconut curry Laksa. This Malaysian soup is one of my favourites and combines a premade Laksa paste with fresh ingredients.
Recipe:
2 tsbp of vegetable oil
1 Litre of Water and/or Chicken Stock
200 Grams of Laksa Paste or Malaysian Instant Curry Paste
2 Eggs
10 Fish Balls (Any Variety)
1 Cup of Chinese Eggplant (1/2 eggplant chopped)
100 grams of Tofu Puffs
1 Can (400 ml of Coconut Milk)
1 Cup of Spinach (Thick chinese type preffered)
250 grams of Prawns
1 tsp of Sugar (To Taste)
Fish sauce (to taste)
400 g of Laksa/ Rice Noodles or 1/2 Eggs Noodles.
Bean sprouts for garnish
Cilantro/Green Onions for garnish.
Instructions:
1. Put a large pot of water on heat to bring to a boil. Boil washed eggs for 6 1/2 Minutes, then remove and run them under cold water to stop cooking.
2. Add oil to a large wok or pot on medium high heat, and fry curry paste for 1-2 minutes, making sure the paste doesn’t burn.
3. Add noodles to hot water, and remove when soft. Run under cool water to stop cooking. Set aside.
4. Carefully add Chicken stock and/or water. I went with about half and half. Add fish balls, eggplant, and tofu puffs. Cover and bring to a boil. Add coconut milk, mix and let cook till eggplant is soft. 5. 5. Add prawns and spinach, and cook till prawns turn red. Don’t over cook. Add sugar and fish sauce to taste.
6. Place 1 serving of noodles in bowl and pour soup over top. Garnish with peeled and sliced egg and fresh herbs.
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Easy to prepare curry recipe!
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Ingredients:
1 lb manila clams
1 lb mussels
1 lb shrimp
1/2 lb fish balls
2.5 lb fish (sablefish)
1 square of tofu
1 pouch McCormick’s Curry Powder
1 cup coconut milk
4 slivers ginger
4 cloves garlic, crushed
2 tomatoes, diced
1 onion, diced
2 peppers, cut into cubes
salt and pepper to taste
2 chilli peppers, diced (optional)
Procedure:
1. Wash shell fish very well.
2. Using high heat, add oil to pot and combine garlic, onion, ginger, tomatoes and seafood mix/fish when oil is hot.
3. Add curry seasoning powder (with water) and add shellfish and peppers. Bring to a boil.
4. Add coconut milk. Bring to a boil until all shellfish has open up.
5. Serve hot with rice.
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