The tender, melt-in-your-mouth meatballs are served in a Thai-style coconut red curry sauce that is full of flavor for an Asian twist on meatballs in red sauce.
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Fragrant coconut rice is served in cups of butter lettuce and topped with seasoned and slightly spicy ground pork, and juicy diced mango.
The salmon is coated in cornstarch and pan-fried until a crisp, outer shell forms and then it is served with a side of garlic sautéed spinach and jasmine rice topped with a sweet and sour soy tamarind sauce.
This shrimp dish could be eaten as a soup but I like to make it a more filling meal by adding jasmine rice. I love the balance between the spicy curry paste and the creamy coconut milk.
This recipe is an easy weeknight meal to make because most of the ingredients can be bought at the beginning of the week or left in the pantry for a while.