Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips


Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.










The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







Grilled Hawaiian Fish In Basil-Coconut Curry



Yield: 6 Servings
2 lb hawaiian fish*
1 fresh basil sprigs
1 salt
BASILCOCONUT CURRY SAUCE =======
1/2 c dry white wine
1 1/2 T fresh ginger,Minced
1/4 c fresh lemon grass*,Minced
1 T kaffir lime leaves**,Dried
2 t red curry paste (follows)
2 t cornstarch
1 c coconut milk,Canned
RED CURRY PASTE ================
1 large ca (or nm chili)
1 garlic clove,minced
2 t salad oil
1/2 t coriander,Ground
1/4 t cumin,Ground
1 seeds of cardamom pod


* - cut into 6 eaual pieces, grilled
Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish with basil. Add salt to taste. *** BASIL-COCONUT CURRY SAUCE *** * - or 2 teaspoons grated lemon peel ** - or chopped fresh lemon leaves 1. In a 1 1/2 to 2 quart pan on high heat, bring to a boil white wine, fresh ginger, fresh lemon grass (or lemon peel), kaffir lime leaves and red curry paste. Simmer, covered, for 15 minutes. 2. In a blender, whirl mixture with cornstarch and coconut milk until smooth. Return to pan (with 1 tablespoon dried basil leaves if not using fresh, following). Stir sauce over high heat until boiling. If made ahead, chill airtight up to 1 day. Reheat to simmering; if needed, add coconut milk to thin. Stir in fresh basil leaves. Use hot. *** RED CURRY PASTE *** NOTE: Use purchased Thai Muslim curry paste or all of this mixture. Rinse chili; stem, seed and break into small pieces. In a 6-8" frying pan over medium heat, stir garlic in salad oil until golden, about 2 minutes. Add chili, coriander, cumin, and cardamom pod seeds. Stir just until chili browns lightly, about 45 seconds. Use hot or cold.













         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.